Earlier this year a very good friend gave me a cookbook called Saffron to Sassafras, by Sharing Shores Indian Women's Association.  (Thanks BC!)  Unfortunately, the organization's Web site isn't working at the moment, but I'll try again later and link if I can.  Sharing Shores, located in Baton Rouge, Louisiana, is "a non-profit volunteer organization of women of Indian origin committed to preservation, promotion, and sharing of the rich culture and culinary heritage of India.  It is dedicated to improving the lives and welfare of underprivileged women and children of the local community."  Proceeds from the sale of the cookbook are used to fund these efforts. 

According to the Foreword in the book, Baton Rouge has a significant enclave of people with an Indian heritage, many of whom moved to the area about 20 years ago as a result of strong foreign students recruitment programs at Baton Rouge universities.  The recipes in the cookbook reflect the natural fusion that has occurred between traditional Indian cuisine and the Creole and Cajun foods that have long dominated the region's cuisine.  "The recipes contained in this book reflect a community of Indian heritage that has matured in South Louisiana and has integrated itself into the American way of life.  While not always easy, this fusion in food, as in life, is a tribute to all the aunties constituting the very foundation of that community."

In 2007, Saffron to Sassafras was the national first place winner of the 17th annual Tabasco Community Cookbook Awards.  Given that the Sharing Shores Web site isn't currently working, if you're interested in buying the book, try emailing [email protected].

I dove into the cookbook for the first time over the weekend and made the Makhani Chicken (Traditional Butter Chicken) and the Cucumber Raita recipes.  The chicken was delicious, but very spicy . . . so spicy that I'm certain several people I feed regularly would not/could not have eaten it.  I like spicy food, but it was pushing the boundaries of spice comfort for me.  As I was making the recipe and saw that it called for "2 large hot green peppers" (I used jalapeños) and "1 tablespoon hot red pepper" (I used cayenne) . . . so I knew it'd be hot . . . so I decided to make the Cucumber Raita recipe to cool things down a bit.  Luckily for me, I had picked up some yogurt from the High Field Dairy, as well as some cucumbers from another vendor whose name escapes me at the moment (shame on me!), at the farmers market Sunday.  Together it made a great Sunday night dinner, with leftovers providing a few more meals this week.  I can't wait to make some more recipes from this book!