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Indian-Ish: Recipes and Antics from a Modern American Family
Goodreads Choice Award
Nominee for Readers' Favorite Food & Cookbooks (2019)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.
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.
256 pages, Hardcover
First published April 23, 2019
806 people are currently reading
13322 people want to read
About the author
Priya Krishna
4 books117 followersPriya Krishna grew up in Dallas, Texas, and is a recent graduate of Dartmouth College, where she became adept at assembling meals from the a la carte items available at the dining hall through a weekly column she wrote for her school newspaper and a position she held as a liaison between the dining services administration and the student body. Priya contributed to the Small Kitchen College website and wrote a dining column for The Dartmouth. In 2012, she was an intern at the Food Network, where she wrote daily content for the website. After graduation, she worked for Baltz & Company, a public relations firm specializing in the restaurant industry. She currently works for Lucky Peach, a quarterly journal of food and writing started by former New York Times food writer Peter Meehan and momofuku chef David Chang. She lives in New York City.
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Displaying 1 - 30 of 268 reviews
April 10, 2024
The stories were fun but the recipes were too Americanized. Great Indian food take time. When you use short cuts you can taste them. That being said this is a great book for someone new to cooking or people who are limited on ingredients!
June 15, 2019
This was an Eid present and so far everything I've made from this book has been easy to make and turned out yum. It’s a gorgeous book and so far the author’s clapbacks to those using terms like chai tea and naan bread and trying to appropriate kitchri may be my favourite part. Five stars.
January 18, 2024
I loved the familial story more than I loved the recipes. The twist on many of the recipes was disappointing to my taste buds but did not mean that someone else wouldn't love it. I still recommend this one.
There are a lot of specialty ingredients required that may be easier to acquire in a larger city than I live in, so that was another issue for me.
3/5 for me
There are a lot of specialty ingredients required that may be easier to acquire in a larger city than I live in, so that was another issue for me.
3/5 for me
August 5, 2019
3.5 stars
I liked the spunkiness of this book. There is much feeling of love (especially towards mom) and concept of family, and appreciation. The backstories are fun and interesting. This feels like a glimpse into someone's private life, and a family's recipe book that was suddenly made available for everyone.
However, this is a book of recipes. As such, I was not terribly impressed with some of the recipes. As the author notes, many Americans tend to think of Indian cooking as the heavy flavorful dishes in Indian recipes. And, this is what I was looking to find, but, alas, did not. I see 'pizza' made with Indian bread, and (seemingly) pages and pages of toast or salads. Maybe this is what Indians in America eat, but not what I was expecting. I realize that many Indians are vegetarian, even vegan, but with Modern American Family in the title, I was expecting more meat dishes... (the book only has 1 chicken and 3 fish dinners). Granted those recipes look good, I just wish there were more of them. One recipe has 3 ingredients, and the only directions are to toss all into a bowl and mix them together. "That's it." Maybe this is a family favorite, like one sister writing it down for another, but not what I was expecting from cookbook. A final nit is not all finished dishes are pictured. I would like to see some of the more complex dishes pictured, rather than a picture of a cup of tea. The cartoons lend some frivolity, but adds nothing to the cooking or recipes and many seem like inside (family) jokes. Maybe these are good for a website, or magazines, but in book print, I think the space is wasted where more recipes, or more appropriate pictures could have been placed.
I liked the book. It's a fun read, but falls a little short as recipe book. Yes, the title says "Recipes and Antics" but the antics are very personnel / familial and, to me, do not translate well to a large unknown-to-the-author audience. A love story of (her) Mom and for (her) Mom, with some of her recipes and memories... but she is not my mom or my memories. While I can relate, it's a little like reading someone else's private diary that's sitting on the kitchen table saying "read me." While invited to read, it seems a bit too private. Maybe it's just me.
I liked the spunkiness of this book. There is much feeling of love (especially towards mom) and concept of family, and appreciation. The backstories are fun and interesting. This feels like a glimpse into someone's private life, and a family's recipe book that was suddenly made available for everyone.
However, this is a book of recipes. As such, I was not terribly impressed with some of the recipes. As the author notes, many Americans tend to think of Indian cooking as the heavy flavorful dishes in Indian recipes. And, this is what I was looking to find, but, alas, did not. I see 'pizza' made with Indian bread, and (seemingly) pages and pages of toast or salads. Maybe this is what Indians in America eat, but not what I was expecting. I realize that many Indians are vegetarian, even vegan, but with Modern American Family in the title, I was expecting more meat dishes... (the book only has 1 chicken and 3 fish dinners). Granted those recipes look good, I just wish there were more of them. One recipe has 3 ingredients, and the only directions are to toss all into a bowl and mix them together. "That's it." Maybe this is a family favorite, like one sister writing it down for another, but not what I was expecting from cookbook. A final nit is not all finished dishes are pictured. I would like to see some of the more complex dishes pictured, rather than a picture of a cup of tea. The cartoons lend some frivolity, but adds nothing to the cooking or recipes and many seem like inside (family) jokes. Maybe these are good for a website, or magazines, but in book print, I think the space is wasted where more recipes, or more appropriate pictures could have been placed.
I liked the book. It's a fun read, but falls a little short as recipe book. Yes, the title says "Recipes and Antics" but the antics are very personnel / familial and, to me, do not translate well to a large unknown-to-the-author audience. A love story of (her) Mom and for (her) Mom, with some of her recipes and memories... but she is not my mom or my memories. While I can relate, it's a little like reading someone else's private diary that's sitting on the kitchen table saying "read me." While invited to read, it seems a bit too private. Maybe it's just me.
September 19, 2019
Approachable, delicious. Indian cuisine has seemed difficult but this book condenses recipes down to things found in the American grocery store or in a specialty store that may be nearby in most larger urban areas that support immigrants for technical corporations. Anyway.
Everything I've tried to make has been easy, including the yogurt. I have visions of making a constant stream of yogurt, such that I will never purchase another plastic container again. It's still more loose than I'd like, but distinctly tart, refreshing, and stupidly righteous.
There are a couple mentions of how this food will give you a great bowel movement. People, don't take this for granted! Seek it out!
The only thing I didn't quite like was a mung bean pancake, but I think that's because the person who made it for cookbook club rushed. She also compulsively free-styles, so, yeah, it probably didn't come together correctly.
Everything I've tried to make has been easy, including the yogurt. I have visions of making a constant stream of yogurt, such that I will never purchase another plastic container again. It's still more loose than I'd like, but distinctly tart, refreshing, and stupidly righteous.
There are a couple mentions of how this food will give you a great bowel movement. People, don't take this for granted! Seek it out!
The only thing I didn't quite like was a mung bean pancake, but I think that's because the person who made it for cookbook club rushed. She also compulsively free-styles, so, yeah, it probably didn't come together correctly.
March 3, 2020
I wish more people would write these kinds of recipe books — the collected recipes of a family, the How The Food Gets On The Table Every Damn Day kind of recipes. This is the food culture of a single family, and it’s *fascinating*. I love it. It’s also what I think of as home fusion: the recipes so many of us have that came from somewhere else, that we make where we live now, with equipment and maybe ingredients our grandparents wouldn’t recognize.
Will I make all these recipes? Nope. I have made a couple, though, and they’ve all been good so far. And I have a few more earmarked. Most of these recipes rely on things I have around the house or can easily get, too, which is nice; no buying a half pound of an ingredient off of Amazon and then using like two tablespoons of it and letting it slowly molder on the shelf. But this isn’t a classic cookbook that lives or dies solely by the utility of the recipes; like I said, it’s a family history, and worth reading even if none of these recipes are your jam. (But do try Priya’s Dal, though. I read that recipe and went, “This is going to be SO BLAH, but she says it’s the best recipe in the book so I will TRY it.” It was truly excellent.)
A fun book, totally worth your time if you’re interested in family cooking. (If you’re interested just in true Indian cooking, though, this isn’t the one; the title is telling you exactly what this book is.)
Will I make all these recipes? Nope. I have made a couple, though, and they’ve all been good so far. And I have a few more earmarked. Most of these recipes rely on things I have around the house or can easily get, too, which is nice; no buying a half pound of an ingredient off of Amazon and then using like two tablespoons of it and letting it slowly molder on the shelf. But this isn’t a classic cookbook that lives or dies solely by the utility of the recipes; like I said, it’s a family history, and worth reading even if none of these recipes are your jam. (But do try Priya’s Dal, though. I read that recipe and went, “This is going to be SO BLAH, but she says it’s the best recipe in the book so I will TRY it.” It was truly excellent.)
A fun book, totally worth your time if you’re interested in family cooking. (If you’re interested just in true Indian cooking, though, this isn’t the one; the title is telling you exactly what this book is.)
March 29, 2021
Great Americanized Indian cooking. Almost entirely vegetarian - four chicken/fish recipes thrown in almost as an afterthought. Also, comes with wine pairings from Priya's mom. Easy to follow, good for young/novice cooks as well as the more experienced.
Borrowed from library, but liked so much I bought a copy.
Borrowed from library, but liked so much I bought a copy.
April 29, 2020
Honestly too good to be true! We've prepared 4 completely different dishes thus far (Dahi Toast, Saag Paneer with Feta, Roasted Aloo Gobi, and Green Pea Chutney with Cauliflower), and every single one of them has come out phenomenally. Priya Krishna has a deeply charming authorial voice, and her (and her mother, Ritu) have a really clear way of illustrating the flow of flavors throughout their family recipes.
Also, I'm just very sentimental about the title. I have basically no experience with any South Asian cooking, but I do have quite a bit with Mexican-ish and Colombian-ish home cooking, and Indian-ish gets me right in my 2nd/3rd gen feelings. Sometimes you make your dahi toast with sourdough bread, and sometimes you make your PB&J with homemade tortillas. That's that immigrant kid life. ❤❤❤
Also, I'm just very sentimental about the title. I have basically no experience with any South Asian cooking, but I do have quite a bit with Mexican-ish and Colombian-ish home cooking, and Indian-ish gets me right in my 2nd/3rd gen feelings. Sometimes you make your dahi toast with sourdough bread, and sometimes you make your PB&J with homemade tortillas. That's that immigrant kid life. ❤❤❤
December 11, 2020
The stories about the author’s family were lovely, but the recipes felt too simple - do we really need a fully written out recipe for almond butter toast with some chaat masala, tomato and avocado sandwich with chopped mint and cilantro, or yogurt rice with sugar? Don’t get me started on the recipe for microwaved rice...
October 6, 2019
A beautiful tribute to the author’s parents, in particular, her mother, who by all accounts is a remarkably accomplished woman. As a cookbook though, a pretty disappointing effort. Recipes for toast?! A leftover rice dish with tomatoes & cheese? Methinks those dishes seem like something one would concoct after a night at the club. I was hoping for a neat new Indian cookbook for my collection, but this will probably be sold to Powell’s at next opportunity.
July 17, 2019
Fun, with great color photos. Not where I would look for traditional recipes, as the title suggests. Definitely a good library book, as I doubt I'll cook many of the recipes.
July 22, 2023
Great cookbook!
The humorous voice and family stories of this very personal character were kaboom made it a pleasure to read. I’ve already tried two recipes from it (chickpea dip and spicy olives), and they went over really well at a porch party. I’m definitely going to need a hard copy of this one.
PS: I have no idea how the words “were kaboom” got in there, but they’re just too ridiculous to remove.
The humorous voice and family stories of this very personal character were kaboom made it a pleasure to read. I’ve already tried two recipes from it (chickpea dip and spicy olives), and they went over really well at a porch party. I’m definitely going to need a hard copy of this one.
PS: I have no idea how the words “were kaboom” got in there, but they’re just too ridiculous to remove.
December 3, 2019
As Padma Lakshmi points out in her forward: "This is not a cookbook of traditional Indian food"(VIII) and then Krishna explains in the introduction: "Indian-ish describes my mom's cooking -- 60 percent traditional Indian, 40 percent Indian-plus-something else"(5). It's what she offers from her "family's unique culinary canon" that makes this cookbook so wonderful. Recipes like the Chaat Masala-Almond Butter Toast and the Indian-ish Baked Potatoes are good examples of what Krishna describes as the "Indian-plus-something else" dishes.
This could be the longest I've ever had a cookbook before writing a review. At first, I thought I'd begin with making my own batch of Dad's Yogurt (something that has yet to happen) but it was the internet darling of a recipe, the Spinach and Feta Cooked Like Saag Paneer, that I led with. Like everything in Krishna's book, it is delicious and, in my mind, one of the best ways to prepare and serve feta. You start by making the "spinach gravy" and once it's ready you add in the cubed feta and let it simmer and soften. It also soaks up a bit of the spinach sauce which turns this basic ingredient into something special. My family kept clamouring for this dish so I kept making it until I realized I should probably quit lingering and try some other recipes.
After cooking many recipes from Indian(-ish) what Krishna emphatically says in her introduction is true: INDIAN FOOD IS EVERYDAY FOOD. (8) The ingredients are easy to source, with most being found in my local grocery store or market and a few coming from one of my favourite food stores here in Halifax. I took along my copy of Indian(-ish) and they advised me on what to buy (not all brands are created the same). I came away stocked with asafetida (Krishna describes the flavour as being "oniony, pungent, MSG-like") and Chaat Masala ("funky, salty"). I really appreciate how approachable the recipes are -- with many of the recipes being perfect for those busy weeknights where prep and cooking time is at a premium.
So, getting back to the fact that I've had Indian(-ish) in my possession for awhile, I think it's because instead of cooking to review it I began to cook from it because it made my task of cooking for my family easier. The food is easy to make and incredibly delicious, so I just kept making and remaking recipes (not to mention that everything has been a big hit with my family). Being the cook of a vegetarian family of three I'm glad for the many vegetarian recipes Krishna offers. And, I think the reason why the recipes are so good is because they're the recipes of her family, tried and true. The recipes are organized into 10 main chapters: Essentials, Mother Sauces, Vegetable Mains, Vegetable Sides, Breads, Beans + Lentils, Grains + Noodles, One Chicken + Three Fish Recipes, Desserts, and Drinks.
I really appreciate how time is a consideration, for example when I make the Khichdi, I use her suggestion to make it in the Instant Pot. The Instant Pot can be such a time saver and, after making this recipe several times I have halved the amount of water called for to just a scant 3 cups. With just a 1/2 cup of rice and a half of mung beans I find that 3 cups give me the perfect porridge-like texture. I've taken her advice from the notes and top it with a fried egg. This is one of my favourite recipes from the book -- it's one that I can make quickly for lunch and the whole dish feels like you're eating a hug. Some of the most comforting food around.
While I haven't tried to make Dad's Yogurt, I have made Shrikhand (Sweet Cardamom Yogurt) which is, in fact, a beautifully decadent dessert using plain Greek yogurt as a base. Lightly sweetened with sugar and delicately spiced with ground saffron and cardamom, I loved this recipe so much it has become a favourite breakfast dish for me. Well, who am I kidding? I could pretty much eat Shrikhand any time. Definitely a recipe you want to make more of rather than less (a double batch is good). Another of her dessert recipes that you can eat almost anytime is the Quinoa Kheer. I can't believe that such a creamy dessert can be made using whole milk and quinoa. It's like magic! In her notes she compares the Quinoa Kheer to chia pudding but in my mind, I found it more like rice pudding but so much better! The quinoa lends a nuttiness which is complimented by the cardamom. With the holidays approaching I've bookmarked this recipe so that I can make it for my dad who is a HUGE fan of rice pudding and I feel like this is something he would totally love.
It feels like in every review I talk about the pack of cauliflower-haters I live with. When my daughter was learning to talk, some of those first words were used to describe her feelings on this vegetable "Mummy, this is horrible." So, over the years I've looked for recipes to entice my people back to feeling a bit more love for this delicious (in my mind) ingredient. Enter Krishna's recipe for Roasted Aloo Gobhi (Potatoes and Cauliflower), a recipe so wonderful and delicious I've made it (what feels like) a gazillion times. They can't get enough of the oven-roasted potatoes and cauliflower seasoned with turmeric, cumin, asafetida, fresh ginger, caramelized onion, lime, and fresh cilantro. I always make a bit extra when I make this recipe so that I can enjoy it the next day for lunch.
Family is at the heart of this cookbook. Krishna has shared her family through the stories and food found within Indian(-ish). And, I think what makes this cookbook such a treasure is that Krishna's whole family -- from her parents, sister, brother-in-law, aunts, and uncles -- had a hand in shaping the recipes in this book. From the illustration of Krishna's mom on the cover urging the home cook to give it a try, all the recipes offer an easy and approachable way (not to mention extremely delicious) to get a beautiful meal on the table. The recipes have become a fixed part of our week and I'm starting to cook our Indian(-ish) favourites by heart now.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Houghton Mifflin Harcourt and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
This could be the longest I've ever had a cookbook before writing a review. At first, I thought I'd begin with making my own batch of Dad's Yogurt (something that has yet to happen) but it was the internet darling of a recipe, the Spinach and Feta Cooked Like Saag Paneer, that I led with. Like everything in Krishna's book, it is delicious and, in my mind, one of the best ways to prepare and serve feta. You start by making the "spinach gravy" and once it's ready you add in the cubed feta and let it simmer and soften. It also soaks up a bit of the spinach sauce which turns this basic ingredient into something special. My family kept clamouring for this dish so I kept making it until I realized I should probably quit lingering and try some other recipes.
After cooking many recipes from Indian(-ish) what Krishna emphatically says in her introduction is true: INDIAN FOOD IS EVERYDAY FOOD. (8) The ingredients are easy to source, with most being found in my local grocery store or market and a few coming from one of my favourite food stores here in Halifax. I took along my copy of Indian(-ish) and they advised me on what to buy (not all brands are created the same). I came away stocked with asafetida (Krishna describes the flavour as being "oniony, pungent, MSG-like") and Chaat Masala ("funky, salty"). I really appreciate how approachable the recipes are -- with many of the recipes being perfect for those busy weeknights where prep and cooking time is at a premium.
So, getting back to the fact that I've had Indian(-ish) in my possession for awhile, I think it's because instead of cooking to review it I began to cook from it because it made my task of cooking for my family easier. The food is easy to make and incredibly delicious, so I just kept making and remaking recipes (not to mention that everything has been a big hit with my family). Being the cook of a vegetarian family of three I'm glad for the many vegetarian recipes Krishna offers. And, I think the reason why the recipes are so good is because they're the recipes of her family, tried and true. The recipes are organized into 10 main chapters: Essentials, Mother Sauces, Vegetable Mains, Vegetable Sides, Breads, Beans + Lentils, Grains + Noodles, One Chicken + Three Fish Recipes, Desserts, and Drinks.
I really appreciate how time is a consideration, for example when I make the Khichdi, I use her suggestion to make it in the Instant Pot. The Instant Pot can be such a time saver and, after making this recipe several times I have halved the amount of water called for to just a scant 3 cups. With just a 1/2 cup of rice and a half of mung beans I find that 3 cups give me the perfect porridge-like texture. I've taken her advice from the notes and top it with a fried egg. This is one of my favourite recipes from the book -- it's one that I can make quickly for lunch and the whole dish feels like you're eating a hug. Some of the most comforting food around.
While I haven't tried to make Dad's Yogurt, I have made Shrikhand (Sweet Cardamom Yogurt) which is, in fact, a beautifully decadent dessert using plain Greek yogurt as a base. Lightly sweetened with sugar and delicately spiced with ground saffron and cardamom, I loved this recipe so much it has become a favourite breakfast dish for me. Well, who am I kidding? I could pretty much eat Shrikhand any time. Definitely a recipe you want to make more of rather than less (a double batch is good). Another of her dessert recipes that you can eat almost anytime is the Quinoa Kheer. I can't believe that such a creamy dessert can be made using whole milk and quinoa. It's like magic! In her notes she compares the Quinoa Kheer to chia pudding but in my mind, I found it more like rice pudding but so much better! The quinoa lends a nuttiness which is complimented by the cardamom. With the holidays approaching I've bookmarked this recipe so that I can make it for my dad who is a HUGE fan of rice pudding and I feel like this is something he would totally love.
It feels like in every review I talk about the pack of cauliflower-haters I live with. When my daughter was learning to talk, some of those first words were used to describe her feelings on this vegetable "Mummy, this is horrible." So, over the years I've looked for recipes to entice my people back to feeling a bit more love for this delicious (in my mind) ingredient. Enter Krishna's recipe for Roasted Aloo Gobhi (Potatoes and Cauliflower), a recipe so wonderful and delicious I've made it (what feels like) a gazillion times. They can't get enough of the oven-roasted potatoes and cauliflower seasoned with turmeric, cumin, asafetida, fresh ginger, caramelized onion, lime, and fresh cilantro. I always make a bit extra when I make this recipe so that I can enjoy it the next day for lunch.
Family is at the heart of this cookbook. Krishna has shared her family through the stories and food found within Indian(-ish). And, I think what makes this cookbook such a treasure is that Krishna's whole family -- from her parents, sister, brother-in-law, aunts, and uncles -- had a hand in shaping the recipes in this book. From the illustration of Krishna's mom on the cover urging the home cook to give it a try, all the recipes offer an easy and approachable way (not to mention extremely delicious) to get a beautiful meal on the table. The recipes have become a fixed part of our week and I'm starting to cook our Indian(-ish) favourites by heart now.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Houghton Mifflin Harcourt and Raincoast Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
May 18, 2019
While I only tagged 5-6 recipes to try out, I thoroughly enjoyed the commentary and the endearingly relatable Krishna family.
December 5, 2019
Great introduction to cooking Indian-ish food! I've already tried one recipe and it's a keeper...lot's of approachable ideas for new meals/snacks/desserts!
August 21, 2020
I’m loving this cookbook! The author breaks everything down and provides lots of resources. The cookbook is a family affair as many of the recipes are from her mother (who she learned to cook from) and her father even has a recipe. There are lots of pics of the family and fiends enjoying the food and stories about them. The recipes provide variations and also options for cooking such as instant pot use. Don’t expect the recipes to be truly traditional as they’re Indian-ish. The artwork is fun too as it’s Lichtenstein-esque!
Read
September 13, 2024It’s hard to rate cookbooks, and (in my opinion) not truly fair unless you’ve cooked the majority of its contents. Thus, rather than a star rated review, for now I shall provide a list of running thoughts (and, below that, a log of recipes cooked to date):
• Writing style: This book is a shouting celebration of Priya Krishna’s parents and I love it so much. No other cookbook I’ve read has given me such a warm feeling of family and so clearly recognized the culture and home life that led to the author’s food career. Seriously, where else will you find essays by the author’s parents prominently featured?
• Teaching fundamentals: Priya provides an excellent grounding of how to get the flavors of Indian cooking in any circumstances. She makes it easy to go off-script and do your own thing because you understand the foundation principles.
• Recipe selections: This book shines in the areas of sauces, beverages, and flavored accompaniments; less so in main dishes, which are scanty in number and range. While not entirely vegetarian, meat eaters won’t find much here. The biggest plus of these recipes is they use only a few spices, making it easier to get started if your kitchen isn’t already stocked (many online recipes will include 10+ spices).
• Taste: This should always be a rule, but even more for these recipes: salt to taste, NOT to Priya’s direction. Everything I’ve made so far has been oversalted. I also found following her directions tended to result in a raw spice flavor. Sixty percent of all food I make is based on Indian cooking techniques, so I’m going to risk being a know-it-all and say this isn’t because I don’t know what I’m doing, it’s because I did what she told me rather than what I normally do. But hey, you never know.
Overall: a fun, delightful read that inspired me to try some new sauces, but I’m glad I got it from the library rather than purchasing.
Running Log of What I’ve Made:
• Spinach and feta cooked like saag paneer: Loved the idea of using feta instead of paneer. Be cautious, however, as the feta melts rapidly when paneer would not.
• Butternut squash raita: A great idea if you need to use up squash, but squash is so mildly flavored that – even after doubling the squash – this was still essentially basic raita.
• Peanut chutney: Yum. Had to add significantly more liquid than the recipe called for.
• Writing style: This book is a shouting celebration of Priya Krishna’s parents and I love it so much. No other cookbook I’ve read has given me such a warm feeling of family and so clearly recognized the culture and home life that led to the author’s food career. Seriously, where else will you find essays by the author’s parents prominently featured?
• Teaching fundamentals: Priya provides an excellent grounding of how to get the flavors of Indian cooking in any circumstances. She makes it easy to go off-script and do your own thing because you understand the foundation principles.
• Recipe selections: This book shines in the areas of sauces, beverages, and flavored accompaniments; less so in main dishes, which are scanty in number and range. While not entirely vegetarian, meat eaters won’t find much here. The biggest plus of these recipes is they use only a few spices, making it easier to get started if your kitchen isn’t already stocked (many online recipes will include 10+ spices).
• Taste: This should always be a rule, but even more for these recipes: salt to taste, NOT to Priya’s direction. Everything I’ve made so far has been oversalted. I also found following her directions tended to result in a raw spice flavor. Sixty percent of all food I make is based on Indian cooking techniques, so I’m going to risk being a know-it-all and say this isn’t because I don’t know what I’m doing, it’s because I did what she told me rather than what I normally do. But hey, you never know.
Overall: a fun, delightful read that inspired me to try some new sauces, but I’m glad I got it from the library rather than purchasing.
Running Log of What I’ve Made:
• Spinach and feta cooked like saag paneer: Loved the idea of using feta instead of paneer. Be cautious, however, as the feta melts rapidly when paneer would not.
• Butternut squash raita: A great idea if you need to use up squash, but squash is so mildly flavored that – even after doubling the squash – this was still essentially basic raita.
• Peanut chutney: Yum. Had to add significantly more liquid than the recipe called for.
Want to read
October 9, 2020To try:
p43: Dad’s Yogurt
p57: Black Pepper & Chile Baked Goat Cheese
p64: Green Chile & Cherry Tomato Pickle
p109: Avocado, Corn, & Tomato Kachumber
p113: Dosa Potatoes, with Lime and Ketchup
p127: Dahi Toast (Spiced Yogurt Sandwich)
p170: Tomato Rice with Crispy Cheddar
p173: Warm Cumin, Asparagus, Tomato, and Quinoa Salad
p196: Shrikhand (Sweet Cardamom Yogurt)
p199: Quinoa Kheer
p200: Shahi Toast (Cardamom Bread Pudding)
p210: Cardamom Chai
p215: South Indian Yogurt Cooler
p217: Shikanji (Indian Gatorade)
Made:
p32: Chhonk
p83: Spinach & Feta Saag Paneer
p126: Tomato-Cheese Masala Toast
p157: Kadhi (Turmeric-Yogurt Soup)
p203: Boozy Strawberries
p213: Ginger-Pepper Chai
p43: Dad’s Yogurt
p57: Black Pepper & Chile Baked Goat Cheese
p64: Green Chile & Cherry Tomato Pickle
p109: Avocado, Corn, & Tomato Kachumber
p113: Dosa Potatoes, with Lime and Ketchup
p127: Dahi Toast (Spiced Yogurt Sandwich)
p170: Tomato Rice with Crispy Cheddar
p173: Warm Cumin, Asparagus, Tomato, and Quinoa Salad
p196: Shrikhand (Sweet Cardamom Yogurt)
p199: Quinoa Kheer
p200: Shahi Toast (Cardamom Bread Pudding)
p210: Cardamom Chai
p215: South Indian Yogurt Cooler
p217: Shikanji (Indian Gatorade)
Made:
p32: Chhonk
p83: Spinach & Feta Saag Paneer
p126: Tomato-Cheese Masala Toast
p157: Kadhi (Turmeric-Yogurt Soup)
p203: Boozy Strawberries
p213: Ginger-Pepper Chai
December 29, 2019
There's that Tolstoy quote that goes "Happy families are all alike; every unhappy family is unhappy in its own way." When it comes to cookbooks, I could not be less interested in your happy family and how wonderful they are...just show me the food.
On the other hand appreciated Krishna's efforts to encourage the reader to incorporate more Indian flavors and techniques into everyday cooking and to get out of the mindset that all Indian food = rich curries. There are one or two recipes that I'll take away from this book.
On the other hand appreciated Krishna's efforts to encourage the reader to incorporate more Indian flavors and techniques into everyday cooking and to get out of the mindset that all Indian food = rich curries. There are one or two recipes that I'll take away from this book.
January 2, 2020
Priya is one of my faves from the Bon Appetit YouTube channel. This book was warm, cute, and the recipes very accessible. I cooked 5 things from it so far and all delicious! I'm just sad that there are no eggplant dishes *sob*
June 12, 2019
Loved this mix of cuisines, great recipes.
July 21, 2019
This book is basically "four dozen reasons why my mom is amazing" and I am all here for cookbooks that so heavily feature an author's family
January 15, 2023
Can't wait to try these recipes. Her voice and stories are entertaining and enjoyable!
November 3, 2020
A heavenly lentil pancakes recipe. Very good and precise directions. A really good section on ingredients and techniques. Apart from good looking recipes, there is also a history of each recipe as pertaining to the family member, or the author. Even though it might seem interesting, I found it somewhat superfluous and somehow distracting. A really interesting cookbook overall, though.
June 8, 2020
Love this book! I bought it because of I saw Priya on Bon Appetit. Of course I made her saag feta. It was magical, as were the other recipes I've since tried (love her take on aloo gobi with fresh julienned ginger). Lots of super bright, fresh dishes - even my saag feta was bright green and was very different from the overcooked saag paneers I've had in the past. I love that the recipes in general don't require tons of different spices or pre-made spice mixes but are still absolutely packed with distinct flavor. The dishes as a consequence have unique flavor profiles. One of my favorite cookbooks!
March 24, 2020
This rating is based entirely on the writing of the book, and I am prepared to change it up or down depending on the success of the recipes. I really like Priya Krishna whenever I hear her speak, and her relatability and joy of food comes off just as well in her book. Her family seems like a loving, typical family, and I love how much attention she gives to her mom and dad in this book (I really enjoyed her dad’s chapter on making yogurt). However, it felt as if Priya ran out of things to say, and some of her recipes didn’t seem to need a story at all (I don’t need one on every page if you’re not telling me something new). I hope the recipes are as delicious and simple to make as she describes.
October 8, 2019
I was only interested in this book because it has illustrations by Maria Qamar, aka @hatecopy. But it was one of the only Indian cookbooks I've come across that doesn't look completely intimidating, and that features food that I actually ate in India. (I've never seen curry listed on a menu in India, and most of the ashrams feature the most basic chawal and subzi.) I may actually try to make paranthas!!! And although the chai recipes in this book do not hold a candle to my grandmother's elaborate chai recipe, it will do in a pinch, and will take only ten minutes to make, not two hours.
I'm more excited by this book now that I have it, than I was before I saw it!
I'm more excited by this book now that I have it, than I was before I saw it!
November 22, 2019
Indian-ish: Recipes and antics from a Modern American family-
Delightful book filled with mouth watering dishes. I would want to try each and every one of those. I don't usually read cookbooks, but this one was filled with beautiful food pictures and funny little stories of the author about her mom and family. All in all, I enjoyed this one! Would definitely recommend to all, especially those who don't have much time to cook and would want to savour lip smacking dishes in a short time. The illustrations are beautiful too. The food photography is some of the best that I have seen with all the elegant dishware. A great read!
Delightful book filled with mouth watering dishes. I would want to try each and every one of those. I don't usually read cookbooks, but this one was filled with beautiful food pictures and funny little stories of the author about her mom and family. All in all, I enjoyed this one! Would definitely recommend to all, especially those who don't have much time to cook and would want to savour lip smacking dishes in a short time. The illustrations are beautiful too. The food photography is some of the best that I have seen with all the elegant dishware. A great read!
April 11, 2020
Review still stands - I wish she could make commission on all of the new ingredients I've bought!
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Very sweet (and appropriate to read over Mother's Day weekend!) - I love Indian food, though my experience is often limited to heavy takeout/buffets that leave me needing a nap. As she repeats over and over, "Indian food is everyday food" and I've bookmarked a bunch of recipes (and ordered new spices on Amazon) to give a try for dinner.
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Very sweet (and appropriate to read over Mother's Day weekend!) - I love Indian food, though my experience is often limited to heavy takeout/buffets that leave me needing a nap. As she repeats over and over, "Indian food is everyday food" and I've bookmarked a bunch of recipes (and ordered new spices on Amazon) to give a try for dinner.
February 16, 2020
After many bad recipe books, my new policy is to check them out from the library and read them BEFORE I buy them. Groundbreaking, I know.
This is 100% a recipe book to buy and love forever. I’ve already ordered my very own copy. Excellent recipes and endearing commentary. My fiancé just asked me what I was laughing at while I was reading through this, and I said, “She’s just so funny.”
It’s that good of a recipe book.
This is 100% a recipe book to buy and love forever. I’ve already ordered my very own copy. Excellent recipes and endearing commentary. My fiancé just asked me what I was laughing at while I was reading through this, and I said, “She’s just so funny.”
It’s that good of a recipe book.
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