Heartland Masala: An Indian Cookbook from an American Kitchen

Culinary instructor Jyoti teams up with her son, Auyon, a culinary historian, to deliver an expansive guide to Indian cooking. Jyoti, who is Punjabi, shares many recipes from the state, including baingan bharta (smoky eggplant with onion and tomato), mattar paneer (fresh cheese with peas and tomato), and sooji halwa (sweet roasted semolina with ghee). There are also several Bengali offerings, including ghoogni (chickpea curry tamarind), shorshe chingri (shrimp curry with potato, mustard, and coconut), and chire bhaja (crispy flattened rice with peas). Dishes from other states, such as vindaloo (vinegar pork curry with garlic) from Goa, lemon rice from Karnataka, and aloo tamatar (potato with tomato and fennel) from Madhya Pradesh also appear. Throughout, Auyon provides vivid tidbits of Indian culinary history, though his tone occasionally skews snarky when discussing fusion fare. Instructions are easy to follow, but readers should be advised that most of the dishes are not quick weeknight dinners, and many require ingredients that may be difficult to source, with the authors discouraging substitutions. Still, it’s an informative and inspiring tour through India’s culinary diversity. (Sept.)