Indian-Ish: Recipes and Antics from a Modern American Family Hardcover – Illustrated, April 23, 2019

Got this for my friend as a gift. She’s Indian, comes from an Indian family. She has often said she’s not a very good cook and her family is out of state, missed her moms cooking, and in conversation she pulled up this cookbook she saw on either pinterest or Instagram and wanted to get that. She was so excited when I gave her a gift and unwrapped to see this.

If your new to Indian cooking (and that is an extremely broad category), this book serves as a good introduction to the techniques and dishes found on the subcontinent. Having cooked 70% of the recipes, the only one that I wasn't satisfied with was the tomato rice recipe that is featured here. The rest range from good to fantastic. It also provides a glimpse into the author's family and the perspective and memories food brings, which I didn't read too much of, but what I did read was enjoyable.Having acquired a very prescriptive traditional Indian cookbook after six months of cooking from Indian-ish, I found that the adaptions the author used for the American kitchen was very useful when I tackled very traditional recipes. For example, the traditional cookbook called for hung yogurt using a device not commonly found in American kitchens. Thanks to Indian-ish, I knew that I could achieve the same result by lining a colander with paper towels.If you're interested in learning aspects of Indian cooking and don't mind some slight veering into "non-traditionalist" (and very delicious) territory, I'd recommend this book. If you're someone who is well-versed in traditional Indian cooking, but are curious about how it is adapted into an American immigrant family, I'd also recommend it.Finally, on a personal level, the cookbook had a significant impact on how I cook. I now make Indian food at least three nights a week, both from this cookbook and others. Protein-rich lentils are now a core part of my diet when a year ago it was something that I'd throw into a soup occasionally. The cookbook has awakened a deep love of Indian food inside me, and while I'll never master the 10+ culinary regions of India, I DO make a mean Tamatar Chaaman now. So watch out! If you get this cookbook... it just might change your life! Culinarily at least.Don't sleep on the peanut chutney!

I used to cook Indian a lot. But it was so time consuming, I had to stop.But within 5 minutes, I knew this book was for me.I wanted a couple of simple recipes that showed me how to add herbs and spices to easily prepared food. And there it was! First recipe in the book.Then I finished the book and now can’t wait to try almost everything.I made a the potato, onion, red pepper & peanut sabzi tonight. I made my own tadka, and topped it off with cilantro & Greek yogurt. Crazy good.I have a lot of recipes running around in my head. Get the book!

Lots of great and easy recipes

for the most part this is not a book to get if you are trying to replicate decadent or intricate Indian food from a restaurant or travels to India.This is a book that will explain how to use some herbs and spices that are used in India in dishes that come from an American immigrant family and the mixture of cultures that arises from that (and various world travels). These are (for the most part) very quick meals that one can put together with flavors that many people don't have loads of experience using.The resulting dishes that I have made are delicious. I do cook a lot at home and am not a stranger to indian food, but i would have a ton of spices and herbs leftover that i did not know what to do with unless I was making an elaborate meal. I am almost ashamed to admit that this book made me realize how i could use the ingredients in everyday cooking and has helped me way beyond the recipes in the book and made me more adventurous in the way that I use more unique herbs and spices.There was a review saying that there was no place in the book that told people where to get items, but there is an entire chart of where to get ingredients listed in the book as well as substitutes if you could not find them from page 24-31.

I love this book so much I bought one for everyone I love. And they all love it too.Now that I have it I really understand how someone who came from India in the 1970s managed to cook her favorite recipes, just with a tiny bit of adapting.And Priya Krishna is ADORABLE.

I loved this cookbook. I’ve had it just a few days and well, even before it came I made the recipe for Tomato Rice with Cheddar in the description on the Amazon page. The day I received the book, I made ghee, Priya’s Dad’s yogurt and the Matur Paneer. Heck I even made my own Paneer which is easy to do, surprisingly! PS - this recipe was not in the book. Tonight I’m marinating chicken in this wonderful yogurt, with a lot of aromatic spices and will be serving it with Cilantro Chutney, a Raita and Indian-ish Baked Potatoes. I may add a cucumber salad since it’s a hot day. I’ve also just purchased Punjabi Masala Special Padad, curry leaves, chat masala, and even the Parle-G Gold cookies. Wow, wow, wow, this is a fun cookbook and I love how much Priya loves her Mom, Ritu.