Indian-ish: Recipes and Antics from a Modern American Family by Priya Krishna and Ritu Krishna

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Notes about Recipes in this book

  • Tomato rice with crispy cheddar

    • southerncooker on September 30, 2019

      This was really good. I used brown Basmati rice and a Serrano chili. Husband enjoyed it too.

    • dtremit on August 23, 2019

      Surprisingly good -- much more than the sum of its parts -- though it calls for a lot of tomatoes.

  • Cucumber raita

    • clkandel on September 11, 2019

      Great flavor that blend nicely when made in advance. Next time I won't squeeze the liquid from the cucumbers because I'd like this to dish to be looser.

    • BeckyLeJ on September 21, 2019

      I love this! I’ve had multiple raita variations at this point, but this is a definite favorite!

  • Spinach and feta cooked like saag paneer

    • clkandel on August 19, 2019

      A new twist to saag paneer since the feta is more flavorful than paneer. When I made this the coriander seeds didn't get ground up in the food processor. Next time I'll bash them some in a mortar and pestle before adding to the dish.

    • BeckyLeJ on September 21, 2019

      I love the feta! My blender did not break down the coriander seeds, though. Next time I’ll sub in ground.

    • excurvatus on August 19, 2019

      This is definitely good, the taste rewards the effort put into the dish - I'd just caution others not to have your pan too hot when you add the feta - I was being somewhat cautious, and mine melted!

  • Priya's dal

    • clkandel on September 11, 2019

      Simple and tasty. Love that it can be made in advance and reheated.

    • Lepa on August 19, 2019

      This is simple and a bit plain but very satisfying. One recipe yielded barely enough for my family of four (including two little kids) so I would make a larger batch next time.

  • Green chile and cherry tomato pickle

    • dtremit on August 23, 2019

      This was a good fit for ripe CSA cherry tomatoes, and kept well for a couple of days.

  • Dosa potatoes with lime and ketchup

    • dtremit on August 23, 2019

      Don't skip the ketchup! Without it, they're fairly ordinary, but with that added hit of acid and sweetness they're fantastic.

    • BeckyLeJ on September 21, 2019

      Yum! Potatoes are my go to comfort food! These potatoes are so good - warm spices and tangy lime!

  • Chile peanut rice

    • dtremit on August 23, 2019

      Generally excellent, but I thought the double hit of ghee was a little too much. I'd probably back off a bit next time.

  • Cheesy chile broccoli

    • mzgourmand on November 25, 2019

      Absolutely delicious! B/c previous poster said it was oily, I cut back the oil from 3 TBS to 2 TBS but was quite generous with the shredded cheddar - used 1 cup. We gobbled it up and look forward to making it again.

    • BeckyLeJ on September 21, 2019

      This broccoli is spicy! And oh, so amazingly tasty! My new favorite way to eat broccoli (though it is quite oily).

  • Sweet-and-sour butternut squash (Kaddu)

    • mzgourmand on November 25, 2019

      Made this, loved this. All the recipes I have tried from Indian-ish are very flavorful and delicious. It definitely helps to have a couple of the key ingredients Krishna recommends, like chaat masala etc. But will be making this dish again, very soon!

  • Garlic-ginger chicken with cilantro and mint

    • mzgourmand on November 28, 2019

      Very flavorful, love this cooking technique - resulted in a chicken breast that was cooked through but still moist. Spouse loved it as well!

  • Raita

    • Lepa on August 19, 2019

      I liked this basic raita.

  • Potatoes and cauliflower (Roasted aloo gobhi)

    • Lepa on August 19, 2019

      The flavors were good but my potatoes and cauliflower never got soft enough. Next time I will cut them in smaller pieces or cook them longer.

    • angrygreycat on October 25, 2019

      Really tasty and easy potato and cauliflower dish. Next time I'd use parchment or non-stick tinfoil because some of my potatoes stuck to the foil.

  • Mustard seed and curry leaf carrot salad

    • Lepa on September 01, 2019

      This is a nice, quick salad and a great way to add a fresh (and crunchy) note to an Indian dinner. It was especially good with some Brooklyn Delhi Tomato Achar on top (actually, everything is better with that on top!)

  • Caramelized onion dal

    • Lepa on December 17, 2019

      This is good -but not my favorite dal. My son discovered that it's particularly good with some plain yogurt and naan. We liked the texture of urad dal.

  • Cilantro chutney

    • Dannausc on January 18, 2020

      I used 2 chiles. Really good and super easy.

  • Matar paneer

    • Dannausc on January 18, 2020

      I used 4 chiles. Quite good. Easy.

  • Spiced yogurt sandwich (Dahi toast)

    • Dannausc on January 18, 2020

      I used 3 green chiles. I cooked them under the broiler which worked really well. The sandwiches were good but not as good as I had hoped.

    • BeckyLeJ on September 21, 2019

      The yogurt filling for this sandwich is amazing! Make extra!

  • Roti noodle stir-fry

    • Dannausc on January 18, 2020

      I used 4 chiles. Super easy. Tastes better than it looks.

  • Spicy olive tapenade

    • BeckyLeJ on September 21, 2019

      This goes great with an antipasto appetizer platter!

  • Sun-dried tomato, chile, and garlic dip

    • BeckyLeJ on September 21, 2019

      So good! Serve this with a strong cheese and crackers!

  • Pav bhaji on potato rolls

    • BeckyLeJ on September 21, 2019

      Like she says, it’s a carb on a carb what’s not to like! I do like spicy and thought this was a bit on the mild side for me. Plan to increase the spice next time.

  • Herby avocado sandwich

    • BeckyLeJ on September 21, 2019

      Light and easy, perfect for lunch! Served it with the cucumber raita.

  • Indian-ish English breakfast baked beans

    • BeckyLeJ on September 21, 2019

      I love, love, love this recipe! You have to use the Heinz baked beans, that’s key! I serve them with a fried egg, on toast.

  • Malaysian ramen

    • BeckyLeJ on September 21, 2019

      A fun and fancy seeming twist on ramen. It’s super easy to put together and quite tasty!

  • Kachumber tilapia

    • BeckyLeJ on September 21, 2019

      A tangy and easy fish recipe. I served it with a side of the peanut rice and the cucumber raita.

  • Sweet cardamom yogurt (Shrikhand)

    • BeckyLeJ on September 21, 2019

      I was surprised not only by how easy this was, but also how much I liked saffron in a sweet dish!

  • Spicy potato-tomato soup (Aloo ka rasa)

    • BeckyLeJ on September 21, 2019

      This was a super easy but a very tasty dish. A perfect lunch (I paired it with some naan).

  • Bombay toast

    • BeckyLeJ on September 21, 2019

      Love this use of leftover dosa potatoes! Served it with both ketchup and cilantro chutney!

  • Charred tomatoes on toast

    • BeckyLeJ on September 21, 2019

      I think I’ve tried all of the twists in this book by now and I love them! This one is great because it lets me use up tomatoes from the garden! Charring the tomatoes really enhances the flavor.

  • Tomato-cheese masala toast

    • BeckyLeJ on September 21, 2019

      This is my favorite of the toasts! The chaat masala is the perfect extra touch!

  • Roti pizza

    • BeckyLeJ on September 21, 2019

      I love the roti pizza! I especially love that I can sub in a tortilla!

  • Whole roasted cauliflower with green pea chutney

    • cdglamontagne on January 02, 2020

      First recipe cooked from this book and I'm excited to try more! The sauce is an awesome, well-balanced punch of flavor that I can see making again and again. Came together pretty easily!

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Reviews about this book

  • Food52

    ...it's a seamless hybrid between traditional family recipes and the adaptations these recipe necessarily undergo after that family immigrates to a new place.

    Full review
  • Kitchn

    8 Ingredients for Mastering Priya Krishna’s Indian-Ish Recipes — and Where to Buy Them

    Full review
  • Kitchn

    Our October Pick for Kitchn’s Cookbook Club

    Full review
  • Kitchn

    An interview with the author.

    Full review
  • ISBN 10 1328482472
  • ISBN 13 9781328482471
  • Published Apr 23 2019
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin Harcourt

Publishers Text

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.


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