Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah

    • Categories: Egg dishes; Breakfast / brunch; Cooking ahead; Indian; North African; Vegetarian
    • Ingredients: white onions; red peppers; serrano chiles; garlic paste; ginger paste; garam masala; ground cumin; ground coriander; Kashmiri chile powder; turmeric; canned diced tomatoes; eggs; feta cheese
    • Accompaniments: Tadka focaccia
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Notes about Recipes in this book

  • Saffron chia seed pudding

    • SpatulaCity on February 17, 2025

      Delicious! Love the subtle cardamom and saffron flavors. Needed to add a touch more maple syrup. When held overnight the texture turns from slippery seed to silly putty haha! Still tasty, just thick!

  • Tandoori chicken wings

    • Lsblackburn1 on November 19, 2024

      Loved these! Made as written (almost - did take heat down to 1tsp. Of chili powder) and served with store bought chutney.

  • Makhani mac and cheese

    • SpatulaCity on February 13, 2025

      A tasty twist on traditional Mac. The Gouda cheese flavor was subtle against the robust Makhani sauce, but with a rich and creamy texture there was a lot to like here. I saw a video on TikTok of this dish, and thought the dish wound up looking very dry. It was surprising then when this recipe turned out so saucy! You could increase the pasta noodles to compensate.

    • Breannetuttle on November 04, 2024

      This was tasty! I felt the sauce was pretty saucy, so upped the pasta from 8 to 10oz and it was perfect. Did not take very long to put together either. I opted to add breadcrumbs and to bake it for 15 min per recipe option.

  • Classic butter chicken

    • Lsblackburn1 on July 22, 2024

      This was tasty. I made a special trip to an Indian grocery for the chili powder and fenugreek leaves. The chili powder was hot so it was a good call to scale back from her suggested 1T to 1 tsp. Not sure if the fenugreek leaves added anything, but maybe!

  • Pav bhaji

    • Lsblackburn1 on November 19, 2024

      Meh… I’m still searching for a pav bahji recipe that is as delicious as what I’ve eaten in restaurants. This was too bland and the potatoes were grainy. Not terrible, but not what I was hoping for.

    • DKennedy on September 02, 2024

      This recipe was included in a preview on Eater. Made it today using 1 whole cauliflower, 1 bag peas, 1 white onion, 1 small can of Marzano tomatoes and a handful of dutch yellow potatoes. I also added some garlic cloves to the saute. I omitted the 2 t. of Kamari Chile and added 1/2 t. of a mild Chile instead. I used an immersion blender to created a thicker paste and left 3/4 in larger chunks. I will freeze and serve on top of small flatbreads next week alongside an Indian spiced cocktail.

  • Mango cardamom tres leches cake

    • Lsblackburn1 on June 23, 2024

      This was delicious. My first time making a tres leches cake and I loved how this one was not too soggy like others I’ve eaten. Soaked the sponge overnight in the fridge. Using the boxed cake mix made it super easy, too.

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  • ISBN 10 1324036257
  • ISBN 13 9781324036258
  • Linked ISBNs
  • Published Jun 04 2024
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher W. W. Norton & Company

Publishers Text

Khushbu Shah is tired of hearing the same myths about Indian food: it’s too spicy, it’s too complicated, it’s all curry. Growing up in Michigan with immigrant parents, Shah would help her mother craft delicious, simple Indian dishes from ingredients available in middle America Bisquick, ketchup, and even peanut butter. Amrikan (how Desis say “American”) is the story of Indian food in America, with Shah its energetic translator. When it comes to cooking in the diaspora, adaptation is key. Shah’s recipes perfect beloved staples like creamy upma and crispy dosas and introduce third-culture comfort food like Makhani Mac and Cheese and Mango Pie with a graham-cracker crust. And Shah makes it easy to dive in, equipping home chefs with numerous ways to use pantry staples like lentils and instant noodles. Packed with vivid color photographs, Amrikan presents a deeply personal, comprehensive, and exciting guide to Indian American cooking.

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