Chaat: Recipes from the Kitchens, Markets, and Railways of India by Maneet Chauhan and Jody Eddy

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Notes about Recipes in this book

  • Fried eggplant slices (Begun bhaja)

    • mjes on July 23, 2021

      Fried eggplant ... but with a bit of flair with the choice of tumeric and chili for seasoning the flour with carrot chutney and tamarind chutney on the side. No the recipe doesn't specify the type of chutney ... those were merely my whim today.

  • Tomato chutney

    • lean1 on February 12, 2021

      This easy recipe tasted like Indian flavored tomato jam. I love it. It came together pretty quick. Just remember to turn the heat way down before adding whole spices and seeds so they don't burn. Love the added flavor from the curry leaves.

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  • ISBN 10 1984823884
  • ISBN 13 9781984823885
  • Linked ISBNs
  • Published Oct 06 2020
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Clarkson Potter

Publishers Text

Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan.

In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, the recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar. Chaat is a celebration of the diversity of India's food and people.

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