The Indian Family KitchenClassic Dishes for a New Generation
A fresh and friendly introduction to South Asian cuisine, The Indian Family Kitchen reflects how we cook today with seasonal and vegetable-forward recipes. This striking cookbook shows how to coax flavor out of your favorite foods by adding Indian spices: rub butternut squash with garam masala before roasting with salty feta and sun-dried tomatoes; marinate chicken wings in a punchy tandoori sauce; and brighten up a quinoa salad with ginger and cumin.
You’ll also find classics refined over the years by the granddaughter of the family that brough Patak’s sauces and chutneys to households around the world. Throughout, The Indian Family Kitchen demystifies traditional cooking methods with kitchen shortcuts and the spices you should always have on hand—for delicious family meals that’ll be loved by generation upon generation.
ANJALI PATHAK is the granddauther of the founders of Patak’s, the popular brand of Indian-style curry pastes, sauces, and spices. A respected chef, food writer, and culinary teacher, she has been shortlisted for a number of awards for her work with Indian food and flavors, and her cooking master classes always sell out. Learn more at anjalipathak.com.
“Anjali Pathak certainly has family recipes to brag about: her grandparents founded the Patak’s brand of Indian ingredients (think curry pastes and spice mixes). But instead of going the super traditional route in The Indian Family Kitchen, Pathak draws on her family traditions but makes them her own. The result is Indian food for a new generation. The book seems inspired by Yotam Ottolenghi’s bright, fresh riffs on Middle Eastern cuisine, and there are many vegetable-forward dishes that nod toward Indian flavors yet are firmly seated in modern kitchens. My personal favorite? A butternut squash recipe that rubs squash halves with spices, roasts them, scoops out the soft flesh before mixing it with feta, mint, and sundried tomatoes, and roasts them again. Anyone looking for a fresh, modern take on Indian food—or looking for the next thing to cook out of Jerusalem—will be super happy here.” —Paula Forbes, Epicurious
“Lightened, vegetable-forward dishes that reflect how we cook today . . . definitely a good place to start for someone looking to get into Indian cooking.” —Epicurious
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