Enter a world of adventure and indulgence in this exotic cookbook by the chef Bon Appétit has called "an anarchic artist of the last course."

Renowned chef Jehangir Mehta has relentlessly immersed himself in creating inventive desserts and other dishes at his new Manhattan food and wine bar, Graffiti, and as the creator of the sumptuous confections for his online store and event-management company, Partistry. He draws endless inspiration from his Indian heritage and from ayurveda, the ancient science of health and medicine. Now, in this gorgeous book?, Mehta shares his holistic approach to refreshing the body, mind, and spirit through delicious recipes using only the purest and most beneficial ingredients.

• Wake up to the enticing aroma of fresh-baked Jasmine-Glazed Doughnuts or delectable Hazelnut Crêpes with Caramel-Pine Nut Sauce.
• Delight in one of Mehta's celebrated flavor fusions: Salty Caramel Tapioca Tarts, Green Papaya and Persimmon Salad with Pepper-Coconut Sorbet, and Lime-Brushed Melon Mille-feuille with Beet Sorbet.
• Enjoy Mehta's Persian Caraway Seed Cookies and Falooda with Fresh Strawberry Ice Cream, and experience the best of Mexico and India with a superlative Tres Leches Cake with Coconut-Curry Emulsion, Pears, and Almond.

Whether you are preparing a spectacular feast for a dinner party or a simple dessert on a whim, you'll be inspired by the amazing range of ingredients in the book—from the most common to the rather unusual. This captivating book is perfect for anyone interested in the intersection of the culinary arts and the restorative properties of nature.

Mantra

The Rules of IndulgenceBy Jehangir Mehta

HarperCollins Publishers, Inc.

Copyright © 2008 Jehangir Mehta
All right reserved.
ISBN: 9780060899851

Lavender Citrus Tea

Serves 20

This deft blend of floral scents, sharpened with a tinge of citrus, is the perfect solution for both stress and fatigue.

Ingredients:

½ cup dried lavender (see Suppliers List, page 197)
1 cup dried chamomile flowers (see Suppliers List, page 197)
1/3 cup dried orange peel, cut into small pieces
1/3 cup dried pineapple, cut into small pieces

Instructions:

Combine the ingredients in a 2-cup airtight jar. You can store the tea in this jar for later use.

In a tea press, put 1½ tablespoons of the tea for every 10 ounces of boiling water you plan to add. Pour in the water. (If you are using a teapot, follow the same directions, but use a tea strainer when you pour the tea into a cup.)Wait 4 minutes, and press.

Cauliflower Clafoutis

Serves 6

This dessert invigorates the classic clafoutis base with the sweetness of cauliflower, offering a unique interaction of old and new.

Ingredients:

1 tablespoon sugar
1 whole egg (medium)
4 egg yolks (medium)
1½ cups milk
1/3 cup all-purpose flour, sifted
1/3 cup almond flour, sifted (see Suppliers List, page 197)
1 teaspoon kosher salt
5 tablespoons butter, melted
1 cup medium-size cauliflower florets

Preheat the oven to 325ºF.

Instructions:

In a medium bowl, whisk together the sugar, egg, and egg yolks. Mix in the milk, flour, and almond flour. Whisk in the salt and butter. Stir in the cauliflower.

Pour into six 4-ounce ramekins. Place the ramekins in a baking dish and pour hot water around them. (The water level should reach about half the height of the ramekins.) Bake until the clafoutis set, about 15 minutes. Serve warm, in the ramekins.

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Excerpted from Mantraby Jehangir Mehta Copyright © 2008 by Jehangir Mehta. Excerpted by permission.
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