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Indian-ish : recipes and antics from a modern American family
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Named one of the Best Cookbooks of Spring 2019 by the New York Times , Eater , and Bon Appétit

"A joy to cook from, and just as much fun to read." --Margaux Laskey, the New York Times

A witty and irresistible celebration of one very cool and boundary-breaking mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes

Indian food is everyday food! This colorful, lively book is food writer Priya Krishna's loving tribute to her mom's "Indian-ish" cooking--a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen.

Priya's mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer--her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids' requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or "Indian Gatorade" (athirst-quenching salty-sweet limeade)--including plenty of simple dinners you can whip up in minutes at the end of a long work day.

Throughout, Priya's funny and relatable stories--punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)--will bring you up close and personal with the Krishna family and its many quirks.
Trade Reviews
Booklist Review
Bon Appetit, New York Times, and New Yorker contributing food writer Krishna's new cookbook reads like a blog. Its first 50 pages are laden with exclamation points, furnished with FAQs, and overloaded with charts, tips, and instructionals, including one useful page on chhonk, the Indian technique of cooking spices in ghee or oil until fragrant. The vegetable-forward recipes that follow the book includes just four nonveg dishes are more coherent and enticing. Drawn from Krishna's mother's home cooking, the book pairs Indian inspiration with American accents that result in dishes like spinach and feta cooked like saag paneer, and roti pizza. Other recipes like bhindi (a dry-roasted okra) and lauki sabzi (a sautéed gourd) are more traditionally Indian. Throughout, Krishna is forgiving with ingredients sub zucchini for lauki or whole-wheat tortillas for roti and loose with instructions, often giving directions for the microwave or electric multicooker alongside those for the stove top. Though dishes like khichdi and pesarattu may be unfamiliar to readers, Krishna shows they can hold as prominent a place in American home cooking as lasagna and tacos.--Maggie Taft Copyright 2019 Booklist
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