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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.
About the Author
Amisha Dodhia Gurbani is a computer engineer, recipe developer, photographer, food blogger, and the creator of The Jam Lab. Born in Mumbai, she moved to the United States in 1999. She lives in the Bay Area with her family.
[Mumbai Modern] is full of fun twists on Indian home cooking, utilizing bright flavors and comforting ingredients in delicious ways. . . . Think pear and chai masala cinnamon rolls, paneer skewers in a cilantro-peanut pesto, and what Gurbani calls the ‘Ultimate Mumbai-California Veggie Burger,’ which, wow, sign me up.
— Kendra Vaculin - Bon Appétit
I love Amisha’s plant-based Indian dishes with her unique and fresh California spin. Not only are they a feast for the eyes, but a kaleidoscope of amazing flavors, too! — Michelle Tam, New York Times best-selling cookbook author of Nom Nom Paleo
This is a book that pulls at your heartstrings and makes you want to read more and then stock your pantry with everything Indian; sharpen your knives and put on your comfortable shoes because you’re going to want to cook from cover to cover. Every sensuous recipe has a little twist that gives you an ‘ah-ha’ moment like the Chickpea Flour Crepes with Carrot and Purple Cabbage Salad and the Iced Masala Chai Latte with Lavender Foam, to name a few. Amisha has a real hit with Mumbai Modern. This is the cookbook I want on my cookbook shelf and the one I will go to again and again.
— Joanne Weir, chef, author, and host of PBS’s Plates and Places
Few cooks bring such pure joy and fluency of flavor to their food as Amisha Gurbani. She has absolutely no fear as she crosses cultures, finding surprising combinations of ingredients that just seem born to be together. Amisha has a rare gift, and I'm so glad she's sharing it with us. — Margo True, Food Editor, Patagonia Provisions; former Food Editor, Sunset
Amisha's cooking makes me insanely jealous. Her recipes effortlessly weave together the exquisite vegetarian food of Gujarat, the cosmopolitan excitement of Mumbai's eateries, and the freshness and vibrancy of California cuisine. She's a cook's cook, distilling generations of knowledge, instinct, and craft into each dish that ends up always being the best version of it I've ever tried. There are a handful of trusted cookbooks in my collection that I go back to over and over again, and Mumbai Modern will easily join that list.
— Chef Meherwan Irani, owner of Spicewalla and the Chai Pani Restaurant Group
Exquisite flavors from her Indian heritage and exceptional produce from her adopted Californian home inform Amisha’s recipes in this glorious book. Vegetables are made vibrant with numerous spices, stories are told of family and migration, and above all, love is communicated in each and every recipe. A terrific achievement. This is cooking where the heart is. — Helen Goh, recipe columnist and coauthor of Sweet