Indian-ish: Recipes and Antics from a Modern American Family

by Priya Krishna, Mackenzie Kelley and Maria Qamar
$28.00
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A young food writer’s witty and irresistible celebration of her mom’s “Indian-ish” cooking—with accessible and innovative Indian-American recipes


  • Format: Hardcover
  • ISBN-13/EAN: 9781328482471
  • ISBN-10: 1328482472
  • Pages: 256
  • Publication Date: 04/23/2019
  • Carton Quantity: 14

About the book

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.

About the author
Priya Krishna

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. She lives in New York City; her mom, Ritu, lives in Dallas.

Reviews

“A great starter book for anyone who has ever wondered how to make basic Indian food in an American kitchen. Priya and Ritu’s methods are approachable, easy to execute, and employ everything from microwaves to Instant Pots, because that is the way most Americans do things now.” 

—From the foreword by Padma Lakshmi, host/executive producer of Bravo’s Top Chef and author of the New York Times best-selling Love, Loss, and What We Ate 

  

“I am impossibly excited about this book. Priya's personality and fresh, bold voice jump off the page, and her FAQ page is alone worth the cover price. Bring on the kachumber, dahi toast, and tomato rice with crispy cheddar, please!” 

—Deb Perelman, author of Smitten Kitchen Every Day and The Smitten Kitchen Cookbook 

  

Indian-ish is not only a collection of wonderful and delicious recipes but, more important, it sends a powerful message—we can all tap into our heritage to access the recipes that connect us to where our parents and grandparents came from.” 

—Antoni Porowski, cohost of Queer Eye and author of the forthcoming Antoni in the Kitchen 

  

“Priya Krishna is one of the most important young voices on the food scene and Indian-ish combines everything that makes her so brilliant: her unique take on Indian food, her clever prose, and her love of her family.” 

—Kerry Diamond, editor-in-chief of Cherry Bombe 

  

Indian-ish isn't just a book of really appealing, well-tested, approachable recipes (and it is!), it's also about a mother-daughter relationship and taking pride in where and who you come from. It won’t just make you excited to cook, it will also encourage you to consider the people and dishes that make you you. I'm so grateful that Priya and her mother, Ritu, shared theirs with us.” 

—Julia Turshen, author of Now & Again, Feed the Resistance, and Small Victories and the Founder of Equity at The Table