Books by Bharti Kirchner

SEASON OF SACRIFICE by Bharti Kirchner
Released: Sept. 1, 2017

"Novelist and cookbook author Kirchner (Goddess of Fire, 2016, etc.) infuses her overcomplicated debut mystery with all the flavors and scents of India."
The first case for a nutritionist-turned-private investigator is very personal indeed. Read full book review >
GODDESS OF FIRE by Bharti Kirchner
Released: Feb. 1, 2016

"Kirchner's background as a cookbook writer and novelist (Darjeeling, 2002, etc.) shines through in her luscious descriptions of food and the mores of the time. Based on a true story, this tale is best read for its historical detail."
Seventeenth-century Bengal India is a place of wild beauty, great wealth, dire poverty, and violent battles between the many rulers of small kingdoms. Read full book review >
Released: July 1, 2003

"Sugary fare for the seriously sweet-toothed."
Novelist (Darjeeling, 2002, etc.) and cookbook author Kirchner whisks up a tale of escalating crises—in love, work, family, and career—all serendipitously resolved by spiritual baking lessons. Read full book review >
DARJEELING by Bharti Kirchner
Released: July 1, 2002

"A textured melodrama."
A novelist and Indian cookbook writer mixes a sensual and at times suspenseful transcontinental family saga as two sisters vie for the same man. Read full book review >
SHARMILA'S BOOK by Bharti Kirchner
Released: March 29, 1999

"Overall, multicultural romance lite."
From an Indian-born cookbook author and second-novelist (Shiva Dancing, 1998, etc.) comes this luminously evocative, if breathless, tale of the cultural fissures that emerge as a very modern woman contemplates an arranged marriage. Read full book review >
SHIVA DANCING by Bharti Kirchner
Released: March 2, 1998

"Danielle Steel does India."
A disappointing first novel by cookbook author Kirchner (The Healthy Cuisine of India, 1992) begins promisingly, but quickly reduces its portrayal of an Indian woman unhappy in America and drawn back toward her native land to melodrama and sentimentality. Read full book review >
Released: Sept. 1, 1992

"John Robbins (reviewed below), but it rates high marks as cuisine."
As presented here by Bengali-born food-writer Kirchner, the cooking of India's Bengal region uses less meat and less cooking- oil than most Indian cookbooks call for. Read full book review >