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

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Notes about this book

  • Bombshell13 on September 13, 2020

    Garlic Ginger Chicken has become a regular dish. However I do add cream towards the end so it's more of a curry then a dry dish. So delicious and addictive!

Notes about Recipes in this book

  • Cucumber raita

    • jaelsne on June 08, 2021

      I would cut all the spices down by at least half and leave out the sugar. I like my raita to be a cool accompaniment to fiery hot Indian cuisine. The cumin and chili powder overpowered the taste of the yogurt. Add spices to taste rather than following the recipe.

    • SheilaS on October 08, 2020

      The cumin and ground chile make this a very flavorful raita. I recommend adding the sugar and salt to taste as yogurt can vary a lot. I was happy with 1/4 the amount of sugar, most of the salt and a squeeze of lime juice for extra tartness.

    • 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!

  • Chile, garlic, and bay leaf olives

    • jaelsne on June 27, 2021

      Easy and delicious. These olives would be great to serve with cocktails. I would add less heat next time.

  • Spinach and feta cooked like saag paneer

    • jaelsne on June 17, 2021

      Loved loved loved this dish! The ghee taste was pretty strong for me, so I’ll cut back or use oil next time.

    • TrishaCP on May 04, 2020

      I found this recipe at the right time, since I had feta on hand but not paneer. We thought this was great. I agree with the suggestion about grinding the coriander seeds separately, but otherwise this was a really good dish.

    • jenmacgregor18 on May 18, 2020

      I wish I read the notes before making. I had the same problem with the coriander seeds. Will just use ground next time. Mine was a tad too salty, maybe due to my feta. I'd start with 1/2 tsp kosher. Otherwise, it had a really good flavor.

    • 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.

    • imaluckyducky on July 31, 2020

      5 stars. Holy cow this saag packs a punch of flavor and hits all the notes - spicy, herbacious, salty with a mild bitterness. Yum. I blended this in two batches using my Ninja smoothie blender and it decimated the coriander seeds no problem. Will make again with some roti!

    • 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.

    • mooo42 on October 27, 2020

      The coriander seeds didn’t blend in the Vitamix and the texture wasn’t pleasant. I’d like to try again and grind the seeds separately.

    • 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!

    • Melissa_427 on December 31, 2021

      I've made this multiple times and always love it! It was very well received by my parents who were very hesitant to eat cooked spinach. Most recently, I made this as a filling for hand pies and I couldn't be happier with how delicious they are!

    • MonicaMadeIt on January 12, 2022

      Agree with all the posters before me. this is one of those "I can't believe I'm capable of making something this delicious" recipes. the coriander seeds are prominent and agree that grinding separately might be beneficial. I have usually made this with whatever greens came in our CSA and all versions have been great but some took a lot, LOT longer to cook than others. I've often needed to add some water to facilitate blending. Just don't use the greens from red beets unless you want a muddy looking finished product (still tasted great though).

  • Potatoes and cauliflower (Roasted aloo gobhi)

    • jaelsne on June 27, 2021

      Excellent dish. I made it exactly as written. It’s a much healthier version than the delicious, but oil-laden version purchased in restaurants.

    • SheilaS on October 08, 2020

      I liked this roasted aloo gobhi much better than the heavy gravy-laden versions. I roasted the potatoes and cauliflower on separate sheets due to space but it's wise because the cauliflower was done in a fraction of the time needed for the potatoes. Used the leftovers to make the Bombay toast and it was excellent.

    • TrishaCP on October 24, 2020

      I really liked this dish. I added 10-15 minutes of cooking time to get the cauliflower and potatoes soft. I roasted these the day before, and finished them up the following day and that worked fine.

    • imaluckyducky on July 29, 2020

      4.5 stars. This dish is delicious and comparatively easy fair compared to other Indian(ish) dishes, and has a huge, warming flavor pay-off. I decided to roast my veg twice as long and skip the step where they get thrown into the pan with the spice mixture - when I took a small portion out of the oven at the prescribed time and followed the rest of the recipe, the cauliflower got too mushy while the inside of the potatoes were still not cooked through.

    • 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.

    • dc151 on October 02, 2020

      This was a winner! Flavorful and great texture. I've tried several aloo gobhi recipes and this one is the best so far.

    • allisonsemele on February 08, 2021

      This worked well as a side, but I prefer a more heavily spiced version. Easy.

  • Mustard seed and curry leaf carrot salad

    • jaelsne on June 27, 2021

      Delicious exactly as written.

    • SheilaS on October 08, 2020

      This is a great salad. I julienned the carrots instead of grating and liked the extra crunch. Leftovers were even better the next day.

    • 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!)

  • Basic kachumber

    • jaelsne on June 27, 2021

      I liked this a lot. We like to keep it around and use it in a variety of dishes. We throw it over eggs and fish, and even replace salsa with it in tacos!

    • chriscooks on September 03, 2021

      I made this with a fresh heirloom tomato and a sweet white onion. So it was much wetter than in the original and not as pretty to look at. It tasted very good. I'd use Roma tomatoes if I was going to serve it to guests.

    • Lepa on May 29, 2020

      This doesn't feel Indian to me but is a refreshing side.

  • Dosa potatoes with lime and ketchup

    • jaelsne on October 11, 2021

      Delicious—made as written. The lime and ketchup added flavor to this dish.

    • SheilaS on October 14, 2020

      Love the texture of this dish with some bits of potato almost mashed and others maintaining their shape. I served it with tomato chutney and it was delicious. It certainly benefits from a sweet-tart condiment.

    • bernalgirl on October 12, 2020

      Definitely use the hing if you have it, and finish with lime. This is an easy and delicious recipe. I used fingerlings that needed using and they worked surprisingly well as a substitute.

    • 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!

  • Shortcut chickpea and tomato stew (Chhole)

    • jaelsne on July 06, 2021

      Tasty, but not my favorite recipe from this cookbook.

    • lholtzman on October 22, 2020

      Substituting canned tomatoes for fresh works fine.

  • Caramelized onion dal

    • jaelsne on June 28, 2021

      We loved, loved, loved this easy recipe. We made the urad dal in the instant pot according to the author’s directions. Another good recipe from my newest go-to cookbook.

    • 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.

    • patioweather on October 22, 2020

      Amazing. A beautiful "dry" dal.

    • stephcoelho on June 21, 2020

      If you love caramelized onions this is a winner. Might try this with a different type of lentil, found the urad dal a bit dry.

    • skvalentine on November 22, 2021

      Loved the addition of the caramelized onions. This dal comes out in more of a rice texture, so next time I would skip making the pot of rice I made to serve with this :)

    • sharone7 on January 16, 2021

      These had a beautiful flavor, texture, and color. Highly recommend the asafetida. I'd like to try them in the instant pot next time.

  • Red chile potatoes

    • SheilaS on October 20, 2020

      Very flavorful, very easy potato dish. I made this with little Yukon gold potatoes and I think it would work with most any potato, even larger russets.

  • Sweet-and-sour butternut squash (Kaddu)

    • SheilaS on October 14, 2020

      The sweet and sour flavors work really well with butternut squash. On its own, this dish is on the sweet side but that makes it a perfect complement to other, more savory dishes

    • 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. Will be making this dish again, very soon!

  • The back-pocket gourd recipe you never knew you needed (Lauki sabzi)

    • SheilaS on October 15, 2020

      I really liked the way the bottle gourd absorbed the flavors of the spices used and maintained its shape - it was tender but not mushy at all. I used a 1 lb gourd and would estimate 2 large or 4 small servings. This is is a very light dish so it's easy to eat a lot!

    • chriscooks on September 03, 2021

      I made this with young zucchini, & didn't peel them. This makes a good side with other Indian-spiced foods.

  • Bombay toast

    • SheilaS on October 08, 2020

      Made this with leftover Roasted Aloo Gobhi. I don't have a panini press so I used a cast iron skillet to weigh it down and it came out great. I served it with cilantro chutney, tomato chutney (instead of the recommended ketchup) and the Mustard Seed and Curry Leaf Carrot Salad on the side.

    • BeckyLeJ on September 21, 2019

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

  • Roti roli poli

    • SheilaS on October 10, 2020

      I stuffed these with a mix of roasted aloo gobhi and charred, spiced bindhi. Great way to use leftovers.

  • Aloo (potato) parathas

    • SheilaS on October 15, 2020

      I made this using leftover dosa potatoes that I mashed up and I would certainly recommend using a very flavorful potato mixture. The photos in the book are very helpful as was a Munchies video of Priya making them.

    • skvalentine on November 22, 2021

      Really good and fairly easy! Adding cheese to the potatoes made them more kid-friendly.

  • Tofu green bean breakfast scramble

    • SheilaS on October 06, 2020

      I made this with sugar snap peas instead of green beans. Either way, the veggies add great texture to a tofu scramble. I served this with the green chile and cherry tomato pickle which really punched up the flavors.

    • dinnermints on September 15, 2020

      Glad I saw kzwa's note with the link - this was super easy and very flavorful. I might decrease the salt next time, since my chaat masala is fairly salty. I ended up using frozen green beans since this was a last minute thing, and those worked out fine. It's a bit crumbly to put on toast, but I'd love this in pita bread with some tomato and cilantro for dinner.

    • skvalentine on October 08, 2021

      Very good. My whole family enjoyed it.

    • kzwa on September 12, 2020

      Easy and tasty. Adding this in to the weeknight rotation. Recipe online

  • Red pepper, potato, and peanut sabzi

    • SheilaS on October 21, 2020

      I quite enjoyed this. From the ingredient list, it's clearly a simple fry up of potato & red pepper. Is it spicy? No, not at all, but the cumin, fennel, peanuts and lime juice add a nice twist and make this a perfect breakfast potato dish, ready to be spiced up with tomato and cilantro chutneys.

  • Cheesy chile broccoli

    • SheilaS on October 11, 2020

      I made this with cauliflower instead of broccoli and it was delicious. The chile and garlic-infused oil make it special.

    • bernalgirl on February 17, 2022

      I thought this would be a sure win but my kids found it weird. I think melted cheese on vegetables isn’t that familiar to them, and they prefer their broccoli more charred than steamed. I don’t think we’ll repeat this.

    • 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).

  • Green chile and cherry tomato pickle

    • SheilaS on October 06, 2020

      Tons of flavor for very little effort. I can see why Food52 featured it as a Genius Recipe.

    • bernalgirl on October 11, 2020

      The spices and chile are a perfect counterpoint to sweet, in-season cherry tomatoes. A definite keeper.

    • dtremit on August 23, 2019

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

  • Cilantro chutney

    • SheilaS on October 08, 2020

      I usually go for mint chutney but this is a great alternative, especially since fresh cilantro is readily available year-round. Quick and easy and keeps in the fridge for a couple of days.

    • Dannausc on January 18, 2020

      I used 2 chiles. Really good and super easy.

    • skvalentine on October 08, 2021

      I've made this a bunch of times and I keep coming back to it. It's simple and really elevates a lot of Indian dishes.

  • Lima bean and basil dip

    • SheilaS on October 17, 2020

      I made this with holy basil and liked it quite a lot. I think the recipe could be adapted to highlight any fresh herb that you enjoy. I had to add extra olive oil and a good bit of water to get this to blend but the final texture was lovely.

  • Spicy chickpea dip

    • SheilaS on October 16, 2020

      The flavors here are different enough that it's quite distinct from a basic hummus. Very tasty dip with fresh veggies

    • patioweather on October 25, 2020

      This was quite spicy for me but my partner loved it.

  • Peanut chutney

    • SheilaS on October 14, 2020

      I made this with cashews instead of peanuts and it's delicious.

  • Squash raita

    • SheilaS on October 20, 2020

      I liked the combination of toasted cumin and squash in this raita. I think I'd prefer to dice the squash a bit smaller so there would be some in every bite.

    • sharone7 on January 16, 2021

      Another note suggests cutting the squash smaller and I agree with that. I think I'd also roast it for a little more complex flavor.

  • Garlic-ginger chicken with cilantro and mint

    • LaurenB on February 17, 2021

      Very little payoff for a lot of prep. My chicken breasts may have been too big and I may not have marinated long enough (1 hour 15 min instead of 2 hours) but the flavor was just meh. My husband who loves flavorless proteins loved this lol. Tempted to try again, because I love these flavors, but with much smaller chicken breasts and a lot more marinating.

    • chriscooks on September 03, 2021

      Yummy. I made this with chicken tenders by mistake. I had to be careful with the cooking time but they turned out tasty and not tough. After removing the tenders I threw the remaining marinade in the pan and cooked it into a chunky sauce.

    • 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!

    • athayer on July 03, 2021

      So good! The only thing I do differently is to grill the chicken rather than cook it in a pan.

    • Lnbrittain on March 26, 2021

      Super amazing combo of flavors. I never under-measure with seasonings, so that may have helped. Made with thin-sliced breasts instead of the complete ones, but I think the technique of slowly reducing heat and then turning it off and keeping the chicken in the pan with the lid on would cook the breasts thoroughly and tenderly. And we loved this and will keep it “in rotation.”

    • mpo on September 27, 2021

      I’ve made this recipe a few times because I do really like the flavors but only once have I been successful with only 10 minutes of cooking with the heat on. With large chicken breasts tonight, I kept it on low-plus for 15 minutes and then another 5 minutes with the burner off. That seemed to work.

    • sharone7 on May 25, 2021

      This is easy and delicious. I made it with chicken thighs the first time and it was fine, but I liked it much better with breasts the second time. My stove is electric so the cook time needed to be fiddled with a bit--still working on that part--but I'll make this over and over.

  • 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.

    • lholtzman on October 13, 2020

      Sub 1/2 tsp red pepper flakes for serrano chili pepper.

    • dc151 on October 02, 2020

      This was not a hit for our family. Lacking flavor for us. Maybe would try again, adding some cumin, garlic, more heat.

    • Apepin on January 01, 2022

      This is an awesome side dish. Everyone liked it!

  • Warm cumin, asparagus, tomato, and quinoa salad

    • bernalgirl on February 20, 2020

      Great combination of flavors, subbed freekah for the quinoa, would use bulgur too.

  • Priya's dal

    • bernalgirl on February 20, 2020

      A very good basic and comforting dal with great IP instructions. Cut lime juice by half.

    • 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.

    • skvalentine on October 08, 2021

      Delicious and comforting. I've made this quite a few times now and I love how simple it is in the Instant Pot.

  • The most basic dal

    • bernalgirl on February 20, 2020

      A good basic dal, cut lime juice by half

  • Spiced yogurt sandwich (Dahi toast)

    • bernalgirl on January 14, 2021

      Outstanding, worth seeking out curry leaves. Great juxtaposition of flavors and textures

    • 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.

    • patioweather on October 09, 2020

      Served with ketchup, this reminded me of sonic jalapeno poppers. That is a compliment.

    • BeckyLeJ on September 21, 2019

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

    • stephcoelho on June 21, 2020

      This was so freaking good. I wish I had easy access to curry leaves. They really make the dish.

  • Whole roasted cauliflower with green pea chutney

    • bernalgirl on October 11, 2020

      we loved the pea chutney with the cauliflower but — rant warning — I am done with whole roasted cauliflower. I’ve tried several recipes; none are as appealing as roasted florets, it’s impossible for seasonings to penetrate most of the cauliflower, and it just takes too long. Plus cutting the cauliflower into “steaks” results in far more lost tiny florets. Next time I’ll roast the florets and top with the chutney, less dramatic but far more tasty.

    • 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!

    • kzwa on September 12, 2020

      Super tasty! Next time, I think I’d de-stem the cauliflower for faster roasting (less pretty on the plate, though). Probably not enough for 4 servings without significant sides. Recipe online:

  • Mustard seed and curry leaf raita

    • bernalgirl on October 11, 2020

      I adjust the basic raita that this is built from, reducing the sugar to a scant teaspoonful. With that change, this raita is great, the curry leaves are a wonderful counterpoint to the cool yogurt

  • Matar paneer

    • clkandel on May 19, 2020

      - Lightly crush the coriander seeds. - Used 2 cups of mixed frozen veg in place of the peas.

    • Dannausc on January 18, 2020

      I used 4 chiles. Quite good. Easy.

    • stephcoelho on June 21, 2020

      One of my favorite indian dishes and finally found a recipe that tastes just like the resto!

  • White bean-stuffed poblanos

    • clkandel on September 07, 2020

      Love the flavor of the stuffing mix. I use it in whatever peppers I have on hand.

  • Roti noodle stir-fry

    • clkandel on June 17, 2021

      This is so quick and easy to prepare. And the flavors are refreshing and delicious. The cabbage gets a creamy texture when prepared this way which gives the dish great mouth feel - crunchy veggies with a creaminess.

    • Dannausc on January 18, 2020

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

  • Savory bulgur wheat bowl (Dalia)

    • clkandel on March 30, 2021

      Loved this dish with a few changes. I added 1.5 cups of frozen veg, instead of 1/2 cup. I used 1/2 tsp ajwain seeds instead of 1 tsp.

  • 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.

  • Raita

    • Lepa on August 19, 2019

      I liked this basic 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!

    • sharone7 on December 31, 2020

      I often add ground pork and amp up the vegetables with whatever else I've got in my fridge (celery, zucchini, bok choy) to make this a little more filling.

  • 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).

    • stephcoelho on June 21, 2020

      Not sure I'd make it again. It was really good but just not my fav kind of soup.

  • Herby avocado sandwich

    • BeckyLeJ on September 21, 2019

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

    • lholtzman on October 27, 2020

      Delicious and filling breakfast sandwich. I used dill and mint instead of cilantro. Excellent combination as well.

  • Roti pizza

    • BeckyLeJ on September 21, 2019

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

  • 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.

    • stephcoelho on June 21, 2020

      Really yummy! My husband, who loves bread and potatoes, loved this.

  • Tomato-cheese masala toast

    • BeckyLeJ on September 21, 2019

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

  • 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.

  • Sun-dried tomato, chile, and garlic dip

    • BeckyLeJ on September 21, 2019

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

  • Spicy olive tapenade

    • BeckyLeJ on September 21, 2019

      This goes great with an antipasto appetizer platter!

  • Mushroom-stuffed mushrooms

    • Lsblackburn1 on January 17, 2022

      These were excellent. On the lighter side since they had the quinoa.

  • Cardamom bread pudding (Shahi toast)

    • Melissa_427 on November 23, 2021

      I am so smitten every time I make this. It is incredibly simple and seems unfair that it can be so utterly satisfying.

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Reviews about this book

  • Food52'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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