My Indian Kitchen

April 1, 2019

Food blogger Mishra (Lapetitchef.in) shares her recipes and photos along with a "joy of cooking Indian food" in this appealing array of meals. Short anecdotes mix background and memory to give context to each dish. Covering the basics in the "Before We Begin" section, with cooking tips for tadka (tempering), curries, and bhuna (for frying masala). Featured recipes include grilled corn on the cob (bhutta) and surprise paneer parcels as "beginnings." "In My Bowl" highlights Ma's lamb curry and yellow dal taka. Chicken dum bitiyani is part of pulaos and pilafs. For the sweet tooth there's almond and peanut butter popsicles (kulfi) and bread pudding in ghee and saffron clotted cream (shahi tukda with rabdi). Drinks such as masala chai, Granny's turmeric milk and mango-saffron lassi add another aspect to the menu. The color photos are intriguing and make you want to start cooking (even if you're a novice). VERDICT For maximum browsability, public libraries should have an extensive collection of current cookbooks of all types; Mishra welcomes us into her Indian kitchen with great recipes and tempting photos.--Barbara Kundanis, Longmont P.L., CO

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