Award-winning author and host of Bravo’s smash hit Top Chef, Padma Lakshmi provides her own recipes for mouth-watering international fare in this lush, lavishly illustrated everyday cookbook.

PADMA LAKSHMI is an award-winning cookbook author, an internationally renowned actress and model, and the host of Bravo TV’s highly acclaimed Top Chef. She is also the author of Easy Exotic, recipes for a delicious low-fat diet. She lives in New York City.

Q: What can your Top Chef fans expect from your cookbook?

A: I wanted to write a cookbook that is sophisticated, but easy enough for a home cook. The recipes are very different from what you would expect from a Top Chef contestant. These are much more user-friendly.

Q: How would you classify Tangy Tart Hot & Sweet? Is it an Indian cookbook?

A: While there are a lot of Indian recipes, this is not strictly an Indian cookbook. It is more global, and includes dishes from Mexico, Morocco, Italy, and Vietnam. I tried to write it in a way that reflects the way we Americans eat—a little of this and a little of that. One way to capture that idea is to use interesting ingredients from all over the world. I take classic recipes, such as chicken soup or macaroni and cheese, and add something unique to give them originality and complexity.

Q: How did you come up with the recipes?

A: Many recipes are things I make in my own home; others are based on me finding a fantastic ingredient that I wanted to use. I get inspired by trips to farmers markets and gourmet shops. I also daydream about things I like to eat, what my next meal is going to be.

Q: What are the go-to recipes, the ones you would make to impress your guests?

A: The Pochettes of Feta, Tomato and Basil and the Pochettes of Cardmamom Crème Anglaise. Working with filo dough is a bit time consuming, but it produces spectacular results. Both are dishes that can be made ahead which is always nice when you are entertaining. The Keralan Crab Cakes are wonderful too, and the homemade Ice Cream recipes (Chocolate Amaretto, Honeycomb and Fig, and Rose Petal and Pistachio) are easy to make but never fail to impress.

Q: What are your favorite ingredients to use in the kitchen?

A: Ginger, yuzu juice, coconut milk, cinnamon, sugar, chilies

Q: What is your best tip for incorporating new ingredients into your repertoire?

A: Start with a recipe that you love to make and then experiment; make a variation on it by adding one or two new ingredients, and see what happens.

Q: What has been your favorite experience or moment working on Top Chef?

A: I loved traveling to Hawaii for the finale of Season 2. It was there I discovered Hawaiian sea salt. One of the best moments in Season 3 was waking up the chefs in their loft and getting them to make breakfast for me. It was great to finally see their digs.