Indian-Ish: Recipes And Antics From A Modern American Family - Rilegato

“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

“Priya’s writing features the hilarious, heartwarming stories about her family, and while I’ve never met her parents, I feel like I know them (mom loves a good wine pairing, dad loves yogurt, both love Dunkin’ Donuts). Not a lot of cookbooks pack as much personality and fun—plus these are guaranteed cookable, fantastic recipes.” —Alex Beggs, Bon Appétit   “With a foreword from Padma Lakshmi and a whiff of early Madhur Jaffrey about it, Indian-ish marks a moment of change for a cuisine once silo’d in the West as Mughlai creamy butter chicken and takeout ‘curry’ (which, as Priya and I wish to remind you, is not a thing).” —Sanjena Sathian, Food & Wine   “Within the book you’ll find delightful, one-of-a-kind recipes, like roti pizza and tomato rice topped with cheddar cheese — dishes that are designed to be an entry point into Indian cuisine — as well as Priya’s heartwarming stories and Ritu’s gems of indispensable wisdom.” —Esra Erol, Eater “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

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.