PU RE PADMA

Padma’s lush rooftop was designed by landscaper Jeff Jacobs of Jozu Terra Design; jozuterradesign.com

Seasoning the tomatoes first—with salt, a drizzle of olive oil, and lemon—helps bring out the fresh flavor. Padma then adds her own unique touches to this version of an heirloom tomato salad: cool dill, cilantro, and peanuts spiced with sharp white pepper. “When I started making this salad, I thought of one I love from South India that’s made with boiled peanuts,” she says.

HEIRLOOM TOMATO SALAD

PADMA’S PARTY PUNCH

MANGO WITH LIME AND CHILES

”It is very important to me to create a colorful atmosphere for entertaining and relaxing at home with friends,” Padma says. Her signature punch is the result of much experimentation—grapefruit, tangerine, and lime juices combined with vodka, soda water, and Fresca! An ice ring with edible flowers finishes the drink. Fresh mango slices flecked with red pepper flakes and tangy lime juice make a refreshing snack or light dessert. By the end of the evening, Padma loves to hang out on the daybed she designed especially for the terrace.

Padma cooks juicy plums to concentrate their flavor before turning them into an ice granita. “I use a mix of red and black plums to get the color I like. Leaving the skin on while cooking intensifies the tang and the color. It’s decadent topped with whipped cream,” Padma says. Q

RECIPES BEGIN ON PAGE 121.

THE KITCHEN

COOKBOOK

Padma’s travels and her childhood in India spill over into the everyday meals she cooks and the gatherings she hosts. For Padma, eating can be like traveling, bringing both new experiences and memories to the table through flavor.

MEET PADMA LAKSHMI

Emmy-nominated host of Top Chef, entrepreneur, and New York Times best-selling author Padma’s favorite party tactic is prepping. She reads recipes in advance to fi gure out what can be made hours or even days before. For last-minute recipes, Padma chops ingredients ahead so they’re ready to go. “I also encourage the cook to taste the dish often and play with the recipes, tailoring them to his or her own palate or that of the guests,” Padma says. “And most of all, remember to cook with your heart, because cooking is a celebration, and food is love.”

LOVE, LOSS, AND WHAT WE ATE Padma’s memoir of food and family bridges cultures from her humble immigrant childhood to her seat at the judges’ table of Top Chef. HarperCollins; $26.99

THE ENCYCLOPEDIA OF SPICES & HERBS: AN ESSENTIAL GUIDE TO THE FLAVORS OF THE WORLD

This culinary A to Z includes descriptions of spices, herbs, salts, and peppers, plus cooking suggestions. Available October 4. HarperCollins; $39.99

MORE FROM PADMA

Look for the Easy Exotic line of tableware at Bed Bath & Beyond and amazon.com, and Padma’s Easy Exotic frozen heat-and-serve collection at select supermarkets, including Fresh Thyme, Sprouts, and Wegmans.

SPICY BLACK BEANS & RICE MADRAS LEMON RICE WITH CURRIED LENTIL S

SPICY WATERMELON SALAD

Yuzu is a fragrant Asian citrus. Buy yuzu juice at Asian markets or online.

TOTAL TIME 25 min.

4 cups watermelon cut into 1-inch cubes 2 cups cucumber, peeled, seeded, and cut into 1⁄2 -inch crescents 2 serrano chiles, thinly sliced* 2 Tbsp. extra-virgin olive oil 1 Tbsp. yuzu juice or fresh lime juice 1 Tbsp. balsamic vinegar 1 tsp. lime zest 1⁄2 cup crumbled feta cheese 1⁄2 cup fresh mint leaves, torn

1. On a large platter arrange watermelon cubes surrounded by a ring of cucumber slices with curved sides out. Place serrano chiles on cucumber. 2. In a small bowl mix the olive oil, yuzu juice, balsamic vinegar, lime zest, and salt and black pepper to taste with a fork. 3. Drizzle the dressing over mixture on platter. Top with feta and fresh mint just before serving. Makes 6 servings. *Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. EACH SERVING 116 cal, 7 g fat, 11 mg chol, 217 mg sodium, 11 g carb, 1 g fiber, 3 g pro. Padma’s BBQ Chicken with Chaatpati Chutney, Grilled Corn, and Heirloom Tomato Salad, above, look delightful on the wildflower-pattern dinnerware she designed.

BBQ CHICKEN WITH CHAATPATI CHUTNEY

For Padma, chaatpati is a wonderful thing that she calls Indian umami. “This dark and gooey sludge became my first mother sauce of sorts, because it instantly woke up any bland or boring ingredient and made it finger-sucking good,” Padma says. Look for fresh curry leaves at Asian markets or online.

HANDS-ON TIME 20 min. TOTAL TIME 1 hr. 5 min.

1 4- to 5-lb. chicken, cut into 8 pieces 1 Tbsp. canola oil 1 tsp. finely crushed black peppercorns 20 dates (about 41⁄2 oz.), pitted and finely chopped (1 cup) 1⁄4 cup natural tamarind concentrate or 2 Tbsp. Worcestershire sauce with 1 Tbsp. brown sugar 2 tsp. ground cumin 2 tsp. ground coriander 1 to 2 tsp. cayenne

Fresh curry leaves (optional)

1. Preheat charcoal or gas grill to medium heat. Lightly season chicken with canola oil, black pepper, and 2 tsp. kosher salt. Using a paring knife, make two slits in the meatiest part of each piece, which will help it to better absorb the sauce. 2. In a 2-qt. saucepan bring 4 cups water to a boil. Add the dates, tamarind concentrate, cumin, coriander, cayenne, and 2 tsp. kosher salt; gently boil over medium heat, stirring frequently with a wooden spoon and mashing dates to create a thick pulpy mixture. Begin checking consistency at 30 minutes. (The finished chutney should look like a loose jam or thick barbecue sauce, and it will cook 30 to 50 minutes total.) 3. Meanwhile, grill chicken on rack of covered grill over indirect heat 35 to 45 minutes or until 175°F for wings, legs, and thighs, or 50 to 60 minutes or until 170°F for breasts. Brush with chutney; move chicken over direct heat and grill 1 to 2 minutes more or until chicken is lightly charred, turning frequently. 4. Transfer chicken to a serving platter. Serve topped with fresh curry leaves, if desired. Pass the remaining chutney. Makes 6 servings. EACH SERVING 502 cal, 32 g fat, 153 mg chol, 730 mg sodium, 13 g carb, 1 g fiber, 39 g pro.

PADMA’S GRILLED CORN

Paprika is made from dried and ground chile peppers. For smoked paprika, peppers are slow-dried over a wood fire before being ground.

TOTAL TIME 10 min.

6 ears fresh sweet corn, shucked 3 lemons, halved 2 tsp. fleur de sel or kosher salt 2 tsp. smoked paprika

For charcoal or gas grill, place corn on rack of grill directly over mediumhot heat. Grill, covered, 6 to 8 minutes or until corn starts to blacken. Rub each ear with lemon half. Stir together the fleur de sel and smoked paprika. Sprinkle approximately 1⁄2 tsp. onto each ear of corn evenly, pinch by pinch with your fingers. Serve warm. Makes 6 servings. EACH SERVING 90 cal, 1 g fat, 0 mg chol, 795 mg sodium, 23 g carb, 5 g fiber, 4 g pro.

HEIRLOOM TOMATO SALAD

Look for heirloom tomatoes at your local farmers market or the produce section of large supermarkets.

TOTAL TIME 20 min.

4 large heirloom tomatoes (about 3 lb.), cut into 1⁄2 -inch slices or wedges 3 to 4 Tbsp. extra-virgin olive oil 2 Tbsp. fresh lemon juice

Fleur de sel salt, to taste 1⁄2 cup packed fresh dill weed 1⁄2 cup packed fresh cilantro 1 cup raw peanuts 3⁄4 tsp. fleur de sel salt 1⁄2 tsp. white pepper

1. Arrange tomatoes on a platter and drizzle with oil, lemon juice, and salt. 2. Wash and drain herbs, and dry between two pieces of paper towel. Heat an iron wok on the stove top until hot. Toss in raw peanuts and dry-roast, 2 to 4 minutes over medium heat, so they cook on all sides. In the last minute of cooking, add 3⁄4 tsp. fleur de sel and white pepper. 3. Chop herbs and combine with roasted peanuts. Sprinkle peanut and herb mixture over the tomatoes. Serve topped with additional herbs. Makes 6 servings. EACH SERVING 242 cal, 19 g fat, 0 mg chol, 359 mg sodium, 13 g carb, 5 g fiber, 8 g pro.

PADMA’S PARTY PUNCH

Native to Indonesia, kaffir lime leaves are also called makrut leaves. They add a flavor similar to limes, only stronger and more fragrant. Look for them in Asian markets.

TOTAL TIME 20 min.

11⁄2 cups fresh grapefruit juice 11⁄2 cups fresh tangerine juice 11⁄2 cups vodka 1⁄3 cup pickled jalapeño juice 1⁄3 cup fresh lime juice 12 to 15 kaffir lime leaves or strips of lime peel 11⁄2 cups citrus-flavor soda, such as Fresca

Edible orchids or other flowers In a large serving or punch bowl mix grapefruit juice, tangerine juice, vodka, jalapeño juice, lime juice, and kaffir lime leaves. Stir together until combined; stir in soda. Garnish glasses with orchids. Makes 61⁄2 cups. EACH 4-OZ. SERVING 84 cal, 0 g fat, 0 mg chol, 93 mg sodium, 6 g carb, 0 g fiber.

BRAISED PLUM GRANITA

Padma leaves skin on the chopped plums to add texture and tartness.

HANDS-ON TIME 1 hr. 10 min. TOTAL TIME 6 hr.

6 ripe plums or wild garden plums just about to fall off the tree 1 cup sugar 2 to 3 whole cloves 11⁄2 cups water 1 cup red Burgundy wine 1⁄2 cup cold heavy cream 11⁄2 tsp. sugar

1. Remove the pits and chop the plums into very small bits, saving as much of the juice as you can and retaining the skin. 2. In a deep saucepan heat the plums, sugar, and cloves over medium heat, turning often to coat plums well. After about 5 minutes, slowly add the water, 1⁄4 cup at a time; reduce heat to low. Simmer 15 minutes, stirring occasionally. 3. Add wine and simmer another 20 minutes. If the mixture is too thick and pastelike, add additional water, 1 Tbsp. at a time. Pour the mixture into a 13×9-inch baking dish; cool. Cover with plastic wrap and freeze 4 to 6 hours. 4. Remove dish from freezer. With a long fork, scrape frozen surface until little pebbles form. Using a hand mixer, beat the mixture gently and quickly so it doesn’t melt too much; refreeze. 5. Whip the cream in a bowl with a hand mixer. When it starts to thicken add sugar and beat until firm. Right before serving, repeat fork process and spoon granita into chilled glasses. Top with whipped cream. Makes 5 cups. EACH 1⁄2 -CUP SERVING 159 cal, 4 g fat, 14 mg chol, 4 mg sodium, 26 g carb, 1 g fiber, 1 g pro.

PADMA’S STYLE TIPS

Create a beautiful party ice ring: Place kaffir lime leaves or lime peel and edible blossoms in a ring mold. Fill it with water and/or soda. Freeze; unmold.

Add serving glamour to fresh mango slices with a generous squeeze of lime juice, a sprinkling of crushed red pepper, and lime slices.

Make cheese an event. Grab various shapes and colors of cheese and dress them up with edible blossoms and spices.