Heartland Masala: An Indian Cookbook from an American Kitchen by Jyoti Mukharji and Auyon Mukharji

  • Ghee (page 38)

    from Heartland Masala: An Indian Cookbook from an American Kitchen Heartland Masala by Jyoti Mukharji and Auyon Mukharji

    • Categories: How to...; Cooking ahead; Indian; Vegetarian
    • Ingredients: unsalted butter
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Notes about this book

  • PennyG on April 02, 2026

    I went to a cooking class last evening taught my the authors while on tour promoting this book. The mother/son duo was absolutely delightful! Jyoti has taught over 6000 students in classes in her home since 2010. The food was absolutely delicious. My favorite was the Sundal (chickpeas with coconut and curry leaves). Their recipe for Murgh Makani (butter chicken) was involved, but very worth it. That, served with the Kalonji Broccoli and Jeera Pulao (cumin rice), was an incredibly delicious meal!

Notes about Recipes in this book

  • Ground turkey with peas, clove, and cardamom (Keema mattar)

    • Jane on January 01, 2026

      I didn’t love this. I’m a big fan of keema and love Bee Wilson’s Pickled ginger lamb Keema in The Secret of Cooking. But this felt very fatty and also took much longer to prepare. To be fair I did use a 50/50 mix of ground pork and beef as I needed to use it up. Though the recipe did suggest other meats could used. But overall the flavor just wasn’t what I like and as I said, it was a time-consuming recipe.

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  • ISBN 10 1685552323
  • ISBN 13 9781685552329
  • Published Sep 09 2025
  • Format eBook
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher The Collective Book Studio

Publishers Text

Heartland Masala pairs 99 recipes from Indian cooking instructor Jyoti Mukharji with cultural and historical essays by her son Auyon Mukharji. A heartfelt celebration of Indian cuisine and the American immigrant experience, this beautiful cookbook is playful, informative, and utterly original.

Take a delicious deep dive into Indian cooking and culture with a Midwestern mother-son duo.

Jyoti Mukharji has been teaching cooking classes out of her Kansas City kitchen since 2010. Heartland Masala is an artfully photographed collection of her favorite recipes, enriched with droll, illustrated vignettes authored by culinary historian Auyon Mukharji.

Inside you'll find restaurant staples like Saag Paneer, regional specialties like Murgh Rezala (Chicken Curry with Water Lily Seeds and Cashews), and creative originals like Masala Brussels Sprouts. A feast for culturally curious readers and adventurous cooks alike, this inventive collaboration is unlike any Indian cookbook you’ve seen before.

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