Cookbook Review of Indian-ish by Priya Krishna
Cooking from Priya Krishna’s Indian-ish was just a treat. Learning about her family’s immigrant story through food was funny, fascinating, and ultimately delicious. We ended up in awe of her power-project manager mom, the author of the recipes and the heart of the book. We chuckled and then were very interested in the methods of her yogurt-obsessed father. But most of all, we cooked and cooked and cooked from her recipes, brought in by her writing and staying for the flavor. All of us agreed, this cookbook is perfect for those just trying to make Indian food for the first time or those who are looking to make Indian flavors part of their regular dinner rotation. No matter why you pick Indian-ish up, we think you’ll love it.
Tara made:
Roasted Aloo Gobi: Roasted cauliflower in a tangy sauce that was a hit with the whole family.
Aloo Parathas: Mashed potatoes wrapped in a thin pastry shell. Pure carb bliss.
Betsy made:
Priya’s Dal: A delicious dal for the Instant Pot. Making this one again for sure.
Broccoli Cheddar: Exactly what the title states. This was gobbled up in no time by the family.
Kate made:
Chhole- a shortcut for a normally long cooking chickpea stew, this was a favorite of Priya’s and we can tell why.
Dal with Caramelized Onions: Soft-cooked lentils piled high with deep caramelized onions, this was a satisfying dinner. Chhonk gilded the lily here, too.
Notes:
We were able to find most of the spices for these recipes at our local Indian markey. But use Amazon and Penzey’s if you’re not as lucky as Tara and Betsy.
Asafetida is a pungent (but delicious spice). Kate had good luck storing her container in a sealed glass jar.
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