Indian-ish : recipes and antics from a modern American family

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Title:

Indian-ish : recipes and antics from a modern American family

Alternate title:

Indianish

Author:

Krishna, Priya, 1991- author.

Krishna, Ritu, author.

Kelley, Mackenzie, photogapher

Qamar, Maria, illustrations.

Summary:

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.

General Note:

Includes index.

Errata sheet included.

Physical Description:

ix, 241 pages : color illustrations ; 26 cm

Genre:

Subject Term:

Author(s):

Publisher:

Houghton Mifflin Harcourt,

Publication Date:

2019

ISBN:

9781328482471

Publication Information:

Boston : Houghton Mifflin Harcourt, 2019.

Call Number:

641.5954 KRISHNA

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003406579	Adult Nonfiction	641.5954 KRISHNA	Searching... Unknown	Searching... Unavailable

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Summary

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.

Author Notes

PRIYA KRISHNA is a food writer who contributes to the New York Times , The New Yorker, Bon Appétit, and more . She is also the author of the college-centric cookbook Ultimate Dining Hall Hacks , and formerly worked for Lucky Peach .

Reviews (2)

Publisher's Weekly Review

Food writer Priya (Ultimate Dining Hall Hacks) and her mother, Ritu (a software programmer and self-taught cook), share kitchen wit and wisdom in this accessible approach to Indian-American home cooking. Before jumping into the 85 quickly assembled, family favorite recipes, the Krishnas first outline the basic building blocks behind classic Indian cuisine with useful charts on spices, lentils, and even a flow chart for creating Indian dishes. Tips feature instructions for preparing rice, potatoes, ghee, and chhonk (spices tempered in oil), the "most revelatory Indian cooking technique ever." Purists seeking authentic cuisine will find dal, saag, lassi, and the like, but they may balk at Ritu's substitutions, born of necessity when Indian ingredients in the U.S. were less accessible. (In a chapter titled "No Paneer? No problem!" the authors suggest using feta if the traditional Indian cheese isn't available.) Priya offers Indian hybrid dishes including crispy roti pizza, white bean stuffed poblanos (a twist on traditional potato-stuffed spicy peppers), and eggless pineapple dump cake. Krishna's recipes are forgiving, flexible, and perfect for weeknight meals. The authors' playful approach is infectious and makes accessible a cuisine that could otherwise be intimidating for home cooks. (Apr.) © Copyright PWxyz, LLC. All rights reserved.

Library Journal Review

What Indian cookbook has a recipe for dump cake? This one. Many cookbooks featuring Indian cuisine come with extensive lists of ingredients that are not always easy to find. Following Ultimate Dining Hall Hacks, Krishna's latest uses simple ingredients to create an easy, fun approach to Indian-American cooking, resulting in accessible recipes that blend traditional American with Indian cuisine. Tomato cheese masala toast is a great example of an easy homestyle food that translates into both cultures. Recipes such as roasted aloo gobi and tomato rice with crispy cheddar make traditional dishes easy to re-create, even for new cooks. The lighthearted style of text is easy to read and makes readers feel as if they're learning in the Krishna home kitchen. -Verdict -Krishna's newest offering will delight cooks seeking to expand their palate and knowledge of Indian cuisine. With easy-to-follow recipes, the "Indian-ish" additions to many American homestyle favorites will appeal to even the pickiest eaters.-Dawn Lowe-Wincentsen, Oregon Inst. of Technology, Portland © Copyright 2019. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.