The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms by Sana Javeri Kadri and Asha Loupy

  • Sri Lankan roasted curry powder (Kalu kudu) (page 22)

    from The Diaspora Spice Co. Cookbook: Seasonal Home Cooking from South Asia's Best Spice Farms The Diaspora Spice Co. Cookbook by Sana Javeri Kadri and Asha Loupy

    • Categories: Spice / herb blends & rubs; Cooking ahead; Sri Lankan
    • Ingredients: fresh curry leaves; coriander seeds; fennel seeds; cumin seeds
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Notes about Recipes in this book

  • Edamame and cherry tomato salad

    • maeda_qbg5vv on May 13, 2026

      I found this a little bland. Wondering if it’s because I don’t have their chili powder specifically

    • maeda_qbg5vv on May 13, 2026

      I found this a little bland. Wondering if it’s because I don’t have their chili powder

  • Stir-fried spiced okra (Bhindi masala)

    • Katie on April 06, 2026

      Next time I might roast is because I like the texture better that way, but the flavors were delightful

  • Spiced maple-roasted carrots with carrot top sambol

    • Jane on May 13, 2026

      This was a laborious recipe, with making a curry powder, a sambol and the carrots but it was so good, I will make it again (and at least the curry powder is now made). The curry powder contains fresh curry leaves which I love. The sambol is so good with chopped carrot tops and grated fresh coconut. Can’t wait to make it again!

  • Gujarati charred eggplant (Ringan no oro)

    • aschacht on April 02, 2026

      Delicious! I broiled three medium fairytale eggplants, and subbed spring onions + a clove of garlic for the green garlic. Removed the seeds from the green chili and used just 1/4t chili powder in the tadka to make it toddler friendly. My husband and I had seconds (and thirds).

  • Himalayan brothy kidney beans (Pahadi rajma)

    • friendlytoast on March 25, 2026

      This was a solid rajma recipe. I used whole chipotle morito chilies in place of Sirarakhong hathei (they are not easy to find and Diaspora only sells them ground—chipotles were mentioned earlier in the book as a substitute). Next time, I will use ground coriander seed instead of whole & lightly crushed, though. This was tasty as is, just my personal preference for coriander seed (but I wanted to try it as written the first time around).

    • mziech on May 05, 2026

      Great recipe. Serves 6 but portions were small, recommend for 4 pers.

  • Kerala-style coconut turmeric fish curry (Meen moilee)

    • alysekstokes on June 04, 2026

      I love pretty much any coconut milk fish curry, and this is a stellar version. Light but so flavorful and the cherry tomatoes add great pops of acid and sweetness.

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  • ISBN 10 0063277832
  • ISBN 13 9780063277830
  • Published Mar 03 2026
  • Format eBook
  • Page Count 277
  • Language English
  • Countries United States
  • Publisher Harvest

Publishers Text

From Diaspora Co., the progressive spice company rooted in flavor and equity, comes a cookbook celebrating beautiful, simple, and seasonal cooking with 85 recipes adapted from India and Sri Lanka’s best family spice farms.

Diaspora Co. sources the most flavorful, fresh spices in the world from 150 regenerative farms across South Asia—from elders, indigenous communities, young changemakers, and brilliant multi-generational farming families across India and Sri Lanka who are leading the way in sustainable and climate change–resistant agriculture. Filled with culinary storytelling, The Diaspora Co. Cookbook highlights these farmers and their spices with profiles and evocative photography, plus 85 recipes for simple, seasonal, and powerfully delicious meals.

CEO and founder Sana Javeri Kadri and recipe writer Asha Loupy realized that eating with the people who grow our spices unveiled a whole new dimension in our cooking. For instance, the Mir family, who works all year to grow and harvest their saffron, shared not only their technique for blooming the vibrant spice and how to make sure every thread is fully utilized, but their unforgettably delicious dishes. Adapted for a global pantry, these recipes share the warmth of true South Asian home cooking at its truest and tastiest, starting with chutneys & pickles, snacks, and veggies, traveling through to mains from the sea and from the land, rice and breads, and ending with drinks and desserts.

Sana and Asha also note which recipes are the most beginner friendly, freezer friendly, good for a dinner party menu (like a Diwali feast!), and which lend themselves to be pantry building blocks, all for a super easy-to-navigate cookbook.

  • Burst Tomato Chutney
  • Perfect Pakora
  • Spiced Maple-Roasted Carrots with Carrot-Top Sambol
  • Aloo Masala
  • Jammy Egg Curry
  • Coconut Lamb Biryani
  • Fennel Tom Collins
  • Turmeric-Banana Snacking Cake
  • Apricot-Saffron Frangipane Galette

This incredibly fresh, beautifully photographed, powerful collection is a celebration of these farming families, their precious harvests, and how they season recipes with big flavor.

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