Based on the popular novel of the same name. An Indian family moves to France, to start a new life. They open a fancy Indian restaurant across the street from one of France's finest eating establishments; a hundred feet to be exact. The two establishment from something of a rivalry, until circumstances force them to a truce. The eldest son, Hassan, of the Indian family eventually joins Madame Mallory's kitchen, where he learns the delicate arts of becoming a chef.

Osmosis sounds like a funny word but it really is a wonderful, terrific, delicious and (somewhat) easy way to ensure that the meat is moist when you cook your favorite bird. “Bird” being chickens and Turkeys for the sake of what I’m writing here. When you use Osmosis to make meat juicier you are doing what chefs call brining. You can make turkey dinners more moist using this method but does it work for chicken too (especially the breasts which can go dry easily)?

It all starts and ends with food for Guy Fieri, host of three shows on the channel where he got his start as winner of The Next Food Network Star competition. Since then, he has parlayed his talent into projects that appeal to virtually everyone.

The chef is riding high with three television shows and a brand new cook book that's definitely worth checking out.