The Author

Smashed, Mashed, Boiled, and Baked - And Fried Too!

(Workman Publishing, New York, 2016)

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75 glorious recipes from around the world, featuring everyone's favorite comfort food - a collection that will explode your idea of what it means to eat and love potatoes.

Pasta, step aside! Mashed. Baked. Fried. Roasted, smashed, boiled, braised, and whipped. It doesn’t matter how you serve them—potatoes are a beloved staple. In Smashed, Mashed, Boiled, and Baked--and Fried, Too! award-winning cooking teacher and author Raghavan Iyer dives in, creating 75 great-tasting potato dishes with roots in cuisines far and near—from Potato-Stuffed Chile Rellenos to the Ultimate French Fries; from West African Sweet Potato Soup to Rosti to Potato Pierogies; from Hasselback Potatoes with Cardamom Butter to Potato Lasagna with Lemon Ricotta. What’s not to love! The recipes are tied together with stories and anecdotes that weave in the cultural, historical, and social influence of the potato over its 10,000-year history. “If a man really likes potatoes, he must be a pretty decent sort of fellow.”—A. A. Milne

Indian Cooking Unfolded

2014 IACP Cookbook Awards Finalist

(Workman Publishing, New York, 2013)

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When Raghavan moved from Mumbai to Minneapolis, he had to learn how to make all his beloved dishes using supermarket ingredients —and now he shows us his secrets in this book.

This book makes obvious why Raghavan won an IACP Award of Excellence for Cooking Teacher of the Year: His voice is clear and encouraging, his directions faultless, his recipes authentic yet completely accessible. But it’s also the stunning new format of the book that makes this a perfect introduction to Indian food. Each section opens with a fully illustrated, full-color foldout lesson in technique that leads the reader step-by-step through one foundation recipe, from a starter—poppadums and spicy dips—to roti, the homemade griddle bread, to a smoky yellow split pea dal, and more. There are seven altogether; do all seven, and they’ll make one knockout meal.

Asian Flavors (Contributor)

(Minnesota Historical Society Press, 2012)

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Asian Flavors includes interviews with pioneering chefs, features on beloved restaurants, stories of farmers and food businesses, and, of course, more than 150 treasured recipes that have nourished and inspired Minnesotans. Try Dar Cheen Chicken from Wing Ying Huie’s Chinese Lantern in Duluth, or Supenn Harrison’s egg rolls made famous at her state fair booth beginning in 1976, or Reiko Weston’s Sukiyaki from the original Fuji Ya in Minneapolis.

660 Curries

(Workman Publishing, New York, 2008)

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Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines.

Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza.

The Turmeric Trail

Recipes and Memories From An Indian Childhood

St. Martin's Press (2002)

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Growing up in Mumbai (Bombay), culinary expert Raghavan Iyer was immersed in a colorful, flavorful world of Indian home cooking, along with irresistible street food that was forbidden by his Mother and Sisters but was too good to pass up. In this authentic and vivid cookbook, Iyer returns to the recipes and memories of his delicious upbringings: rich curries and stews, satisfying rice dishes, spicy chutneys, crisp poori breads, grilled kebabs, savory vegetable samosas, ginger-spiked chai, and heavenly sweet desserts.

With clear recipes and extensive notes on ingredients and techniques, this richly woven cookbook brings the flavors and family customs of India to life. Cooks of all stripes, along with anyone fascinated by all things Indian, will delight in the recipes and stories to be discovered along The Turmeric Trail.

Betty Crocker’s Indian Home Cooking

(Wiley, 2001)

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This unique cookbook takes you on a culinary journey of India -- the land of fragrant spices and savory dishes. Working in collaboration with Raghavan Iyer, a noted Indian culinary expert, Betty Crocker takes the mystery out of Indian cooking while keeping every dish authentic and truly satisfying. But this is more than just a cookbook. Fascinating photos and information about Indian traditions, as well as Chef Iyer's own memories of life in India, immerse you in the richness of India's land and culture -- and make this a book to savor.

Magazine Articles

Fine Cooking Magazine - For People Who Love To Cook - May 2005:

Rice Cooked Three Ways: How to bring out the best in basmati, brown, and medium grain white rice.      

Eating Well Magazine - Cover Story, February/March 2005:

Mango Magic: Cooking with the quintessential fruit of the tropics - exotic, juicy and easy to love.      

Gastronomica - The Journal of Food and Culture - Winter 2004:

Agni's Flames.      

Mpls St. Paul Magazine - September 2002:

Bam! Sizzle! Pao! Classes That Cook.      

All Recipes Magazine

Think you can't make Indian food at home without a trip to a specialty market? Think again.