Indian-Ish: Recipes and Antics from a Modern American Family
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” (a thirst-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.
"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” (a thirst-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.
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Community Reviews
I learned mostly the part from the FAQ, such as, when you think about "small, medium, and large onions/tomato/potato, you ask, WTH? Think about it like this: small = size of your fist; medium = size of a tennis ball; and large = the size of a softball.
If you burn any of the species, throw it all out. It'll ruin the dish. Use fresh tomatoes if possible but if you need to, yes, canned tomatoes are fine. Roma tomatoes and plum tomatoes are the same things. Don't discard the cilantro stems because they flavor and add an extra shot of that cilantro-y brightness. Green cardamom pods have a sweet and herbaceous flavor. You can use it for savory cooking, either use them whole (but crushed) or remove the seeds from the pods and crush them into a powder. Cardamom adds a pleasant aroma and a slight sweetness to any kind of tomato-based gravy or sauce, like a matar paneer, or add as a fragrant flavoring for a dairy-based dessert. It can also be used to amp up a cup of tea, like cardamom chai. Most surprising is the pods can be munched on whole as a natural breath freshener.
I looked at the entire book and determined, the author is right, the recipes are Indian-ish but not the authentic recipes. It is made so that more people can relate to it. For that, it's just not what I need. I'm looking for more authentic recipes.
If you burn any of the species, throw it all out. It'll ruin the dish. Use fresh tomatoes if possible but if you need to, yes, canned tomatoes are fine. Roma tomatoes and plum tomatoes are the same things. Don't discard the cilantro stems because they flavor and add an extra shot of that cilantro-y brightness. Green cardamom pods have a sweet and herbaceous flavor. You can use it for savory cooking, either use them whole (but crushed) or remove the seeds from the pods and crush them into a powder. Cardamom adds a pleasant aroma and a slight sweetness to any kind of tomato-based gravy or sauce, like a matar paneer, or add as a fragrant flavoring for a dairy-based dessert. It can also be used to amp up a cup of tea, like cardamom chai. Most surprising is the pods can be munched on whole as a natural breath freshener.
I looked at the entire book and determined, the author is right, the recipes are Indian-ish but not the authentic recipes. It is made so that more people can relate to it. For that, it's just not what I need. I'm looking for more authentic recipes.
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