Amrikan: 125 Recipe from the Indian American Diaspora

Los Angeles–based food writer Shah wows in her debut cookbook, an attempt to define and document Indian American cuisine. Born to immigrant parents who had to adapt their recipes because of limited access to authentic Indian ingredients, Shah and generations of Indian Americans grew up eating blended fare featuring flavors from both cultures. Bold, flavorful, and only sometimes spicy, these recipes represent a cuisine that has been largely overlooked in the ever-growing Asian cooking boom in America. From delicious breakfast options including saag paneer frittatas and a beautiful shahi tukda French toast made with saffron, pistachios, and rose petals, these dishes are both toothsome and elegant. Shah showcases sandwiches, dosas and samosas, and rice and noodles, along with some surprising pizza options that will tantalize the taste buds and earn her a devoted following. Alongside such tempting entries as classic butter chicken, saag paneer lasagna, and spicy cilantro chutney mussels, she also aims to educate, with sidebars on eating meat and Indian drinking culture. To round out any meal, she finishes with appealing recipes for an array of chutneys, vegetables, beverages, and desserts. Complete with mouthwatering photos, the result is an alluring collection that every true foodie will embrace. (June)