Most of us first-generation Indian American children of immigrants have fond memories of waking up to the smell of paranthas or dosa cooking in the kitchen, coming home to fresh rajma or sabudana, and finishing off big Indian meals with homemade Indian sweets. We went to school with ICM (Indian Chex Mix) in our lunchboxes instead of Little Debbie cakes. We want kichadi when we’re feeling sick. We know that “salad” can mean chopped cucumbers and tomatoes sprinkled with lime juice and chaat masala.
But guess what: Many of us never learned how to cook the food that our mothers and grandmothers made for us at home. Maybe it was a lack of interest, or lack of skill, or lack of invitation. Or maybe it was all of the above. But now that we’re grown up, living away from our parents, and thinking about raising a family of our own, we want to learn how to make Indian food. And we want to be GOOD at it.
Enter the Indian cookbook. These books are a good introduction to Indian cooking for the beginner Indian chef, or a nice consolidated recipe list for someone who has a range of dishes in their head but sometimes needs a refresher. Plus, the pictures are beautiful, and the sentiment behind the gift is heartfelt. Buy one or all for your Indian bestie getting hitched, or even for someone who isn’t Indian but loves to play around with spices in the kitchen.
Indian food is known for its robust flavor and spices. It takes time to develop those flavors, and that’s why so many of us rely upon slow cookers to make our Indian meals. This cookbook has a slew of recipes just for your slow cooker — perfect for your friend who works 80 hours a week but still wants to channel her inner Padma Lakshmi in the kitchen.