Indian food is everyday food! This colorful, lively book is food writer Priya Krishna's loving tribute to her mom's "Indian-ish" cooking-a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya's mom, Ritu, taught herself to cook after moving to the U.S. while also...

Samir is a traditionally trained chef who works as the sous chef in an exclusive restaurant in Manhattan, but when he learns he's been turned down for an expected promotion, he leaves in a huff and isn't asked to return. Samir considers heading for Europe to attend a culinary academy, but his plans quickly change when he learns that his father has suffered a severe heart attack and someone needs to look after the family business, a dingy Indian restaurant...

"Modern Techniques for Timeless Indian Flavor. Bring the complex flavors and alluring aromas that are the benchmarks of Indian cooking into your kitchen with this diverse collection of mouthwatering recipes. Vasanti leverages the benefits of the Instant Pot to elevate your favorite dishes, imparting layers of flavor to beloved masalas and curries in less time than the traditional preparation. These recipes save you hours of marinating meats and simmering...

"Featuring an array of tempting traditional Native recipes and no-nonsense practical advice about health and fitness, "Recovering Our Ancestors' Gardens" draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life"--

Chetna Makan is known for her unique recipes, which introduce colorful spices, aromatic herbs and other Indian ingredients into traditional Western baked favorites. Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform...

"Some food historians say that 1491 to 1493 are the years the world began in terms of food, that is. Prior to 1492, eight plants-corn, beans, squash, chile, tomato, potato, vanilla, and cacao-existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old...

As Neela and her mother cook together, they find a way for Neela's grandmother, who lives in India, to share in both the love and the flavors of the day. Includes tomato facts.

Told in two voices, teens Radha and Jai, seniors at a New Jersey performing arts high school, reignite their passion for dance and find strength in one another to pursue their dreams. Radha is on the verge of becoming one of the greatest Kathak dancers in the world until a family betrayal costs her the biggest competition of her life. She leaves her Chicago home behind to follow her stage mom to New Jersey. At the Princeton Academy of the Arts, Radha...