Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine
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- $14.99
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- $14.99
Publisher Description
Discover a world of spice and color in this celebration of Indian cuisine made for the American kitchen.
Indian cooks are masters of flavor. Enjoyed and revered worldwide, the best Indian food offers comfort, wonder, and beauty. In Mumbai Modern, Amisha Dodhia Gurbani delivers a marriage of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the bountiful fresh ingredients on offer in her adopted home of California.
Mumbai Modern offers more than 100 vegetarian recipes, complete with Gurbani’s stunning photographs, including breakfasts (Pear and Chai Masala Cinnamon Rolls); appetizers and salads (Dahi Papdi Chaat); mains (Ultimate Mumbai-California Veggie Burger); bread (Wild Mushroom and Green Garlic Kulcha), rice, and snacks (Cornflakes Chevdo); sauces, dips, and jams (Blood Orange and Rosemary Marmalade); desserts (Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle); and drinks (Nectarine, Star Anise, and Ginger Shrub).
Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.
PUBLISHERS WEEKLY
JamLab blogger Gurbani takes readers from Mumbai to California and back in this enticing if clunky collection of recipes inspired by her heritage. Gurbani effortlessly melds cuisines and flavors in such dishes as homemade Pop-Tarts with apple, fennel, and cardamom, and a dahi papdi chaat where tortillas replace puri. Main dishes such as vegetable kofta in cashew sauce are complex and layered, while Gurbani's talent as a baker is made apparent in a stunning black sesame Bundt cake decorated with slices of candied kumquats, and colorful "peacock" macarons with apricot buttercream. Mumbai street food such as lentil fritters, and a beet, potato, and mint chutney sandwich stand out among the numerous delicious dishes on offer. Indeed, no fault can be found with the fare. The trap Gurbani falls into is information overload; many headnotes fill an entire page, while the tips set off in callout boxes are often unnecessary: one suggests eating potato curry with flatbread, advice repeated in the three-paragraph headnote two pages earlier. Snacks and salads, such as mung bean salad, appear in a chapter on appetizers, but a later chapter on "accompaniments and snacks," contains more snacks and another salad. This stylish collection bursts with ideas—occasionally to its detriment.
