Mumbai Modern - by Amisha Dodhia Gurbani (Hardcover)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Tradition meets innovation in this celebration of Indian cuisine made for the American kitchen. Many of us love the flavors of Indian food but are intimidated by the idea of cooking it ourselves. Amisha Gurbani teaches home cooks to embrace spice and build dishes that play with sweet, spicy, sour, and savory flavors. Inspired by the spices and dishes of her native India and the produce-forward cooking style of her adopted home in California's Bay Area, Gurbani's culinary creations are remarkable for their unique flavor pairings. Mumbai Modern offers 100 recipes, complete with Gurbani's stunning photographs, including breakfasts (whole wheat pancakes with ghee-sautâeed banana and cardamom); appetizers and salads (lentil fritters and yogurt sauce); mains (masala veggie burgers); bread, rice, and snacks (poori, roti, panzanella); sauces, dips, and jams (avocado cilantro pepita sauce); desserts (blood orange and hibiscus tart); and drinks (kumquat ginger cinnamon whisky sour)"--<p/><br></br><p><b> Book Synopsis </b></p></br></br>Indian cooks are masters of flavor. Enjoyed and revered worldwide, the best Indian food offers comfort, wonder, and beauty. In <em>Mumbai Modern</em>, 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. <p> <em>Mumbai Modern</em> 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).</p><p>Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br>[<em>Mumbai Modern</em>] 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"<br><br>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 <em>Mumbai Modern</em> will easily join that list.--Chef Meherwan Irani, owner of Spicewalla and the Chai Pani Restaurant Group<br><br>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<br><br>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<br><br>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<br><br>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 <em>Mumbai Modern</em>. 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<br>
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