What is Indian food in America today? Food writer, journalist, and former restaurant editor at Food & Wine Khushbu Shah answers the question in her new cookbook, Amrikan: 125 Recipes from the Indian American Diaspora. Drawing on her Indian-American background, her travels in the United States, and the history and food-adaptation patterns of Indian immigrants to this country, she showcases how Indian food has its own unique identity in America.
The dishes in Amrikan (UM-ree-kan—it’s “American” with a South Asian accent) are neither fully Indian nor fully American in their origin. Shah invites home cooks on a journey beyond butter chicken (though she has a stellar recipe for it), offering instructions for preparing meals, drinks, and desserts as diverse as saag paneer lasagna, classic dosas, Keralan fried chicken sandwiches, pani puri mojitos, and a masala chai basque cheesecake.
In conversation with Helen Rosner, food writer at The New Yorker, hear Shah discuss her inspiration behind the book, along with her favorite recipes and some clever tips and tricks. Copies of Amrikan (W.W. Norton & Company) are available for purchase, courtesy of Bold Fork Books.
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