No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India
Irani, Meherwan/ Feldmar, Jamie
Language: English
Published by Ten Speed Press, 2026
- Hardcover
- New
Condition: New
£ 25.90
Quantity: 20 available
Add to basketSeller Inventory # 9780593836132
- Title
- No. 1 Best Indian Cookbook in the World: At-Home Recipes from the Streets, Truck Stops, Villages, and Palaces of India
- Author
- Irani, Meherwan/ Feldmar, Jamie
- Publisher
- Ten Speed Press
- Publication year
- 2026
- Condition
- New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0593836138
- ISBN 13
- 9780593836132
“If you love Indian food, Irani decodes the entire canon for the home cook without oversimplifying or diluting the most delicious of global cuisines.”—Andrew Zimmern
Entering Meherwan Irani’s restaurants feels like walking into a party—and opening his cookbook is no different. With warmth, affection, and a bit of swagger, Irani makes a compelling, delicious case for adding Indian food to your weekly rotation, providing you with clear instruction on how to build layers of flavor and texture, putting beloved favorites like bhel puri, vada pav, kathi rolls, and more within your grasp.
In the No. 1 Best Indian Cookbook in the World, Irani takes you through the depths of this (liberally defined) subgenre of Indian cuisine that’s filled with delicious snacks, flavorful sandwiches, and curries and chutneys galore. He covers classics like pakoras and chaats as well as stews from roadside cantinas and Chinese-Indian stir fries. Through more than 100 recipes, Irani shares his tips for making street food with minimal time and effort, like sweet, bright, and crunchy Corn Bhel and a Mumbai Toastie, which provides one of the best uses you’ll get out of white sandwich bread. From Dhansak, the triple lentil stew his mom used to make, to the golden-crisp Dosa that’s now found itself in the lexicon of street food, these recipes are rooted in childhood memories, travels through India, and deeply conducted research on the cultures that have contributed to Indian cuisine. Essays throughout dig into areas of Indian cuisine that Irani loves to talk about, like why naan isn’t eaten with every single Indian dish and why chai should be made with substandard tea leaves.
With more than 100 recipes for sandwiches, chaats, fried goodies, and more, you’ll quickly see why this is the No. 1 Best Indian Cookbook in the World.
"Synopsis" may belong to another edition of this title.
About the Author
Jamie Feldmar is the co-author of five previous cookbooks and one memoir, including the James Beard Award–winning Taste & Technique and IACP Award-recognized Italian American. After starting her career as a Gourmet magazine intern in New York (while moonlighting as a farmers market manager), she has gone on to write and edit for many of the country’s top food publications. She lives in Los Angeles, California.
"About the title" may belong to another edition of this title.
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