Breakfast Narratives Unveiled
Priyadarshini Chatterjee's "First Bite" offers a unique perspective on urban India by examining the morning meal. This insightful work travels through
ten diverse cities, including Mumbai, Kolkata, Hyderabad, and Shillong, to understand how societal elements like migration, labor practices, caste, religion, and historical colonial influences impact what people consume for breakfast, where they find it, and who is responsible for its preparation. Drawing upon extensive archival research and years of dedicated reporting, the book encompasses a wide spectrum of food settings, from sacred temple kitchens and intimate home cooking to bustling factory canteens, humble roadside stalls, and time-honored eateries that have stood for a century.
Farm-to-Table Spices
Sana Javeri Kadri's "The Diaspora Spice Co. Cookbook," co-authored with Asha Loupy, presents over 100 recipes sourced directly from farming partners across India and Sri Lanka. For nearly a decade, Kadri has immersed herself in the agricultural heartlands during harvest seasons, building relationships with the small farms that supply Diaspora Spice Co. and sharing meals with their families. The book showcases recipes from regions like Maharashtra, Kerala, and Manipur, many of which are seldom found in widely published cookbooks. These culinary treasures were meticulously tested and adapted over a year in the company's California kitchen, ensuring their flavors and authentic techniques are preserved while accommodating ingredients readily available in a global pantry.
Michelin Stars Redefined
Himanshu Saini, the celebrated chef behind Trèsind Studio, the first and only Indian restaurant to achieve three Michelin stars, shares his culinary philosophy in his debut book, "The Rise of Indian Food: Recipes Reimagined by Trésind Studio." Co-written with Liam Collens, this volume features 60 dishes from the acclaimed restaurant, complemented by insightful essays, detailed technical notes, and expertly curated beverage pairings. Through stunning photography by Shresth Maloo and forewords by culinary giants Massimo Bottura and Manish Mehrotra, the book positions contemporary Indian fine dining not as an isolated tradition, but as an integral part of the global gastronomic conversation, highlighting its innovation and sophistication.
Kolkata's Culinary Soul
Building on its successful debut in Mumbai, the "Heirloom Cities" series returns with a captivating volume dedicated to Kolkata. This beautifully designed exploration delves into the city's rich food culture and extensive culinary history. Edited by Madhushree Basu Roy and Anindya Basu, the book meticulously traces the interwoven threads of colonial trade, diverse migration patterns, and deeply ingrained local traditions that have shaped Kolkata's distinctive kitchens, vibrant street food scene, and unique eating habits. Through a compelling blend of essays, recipes, evocative photography, and intricate illustrations, this work is conceived as a vital cultural archive and a collectible piece, bringing together the expertise of writers, historians, and designers to document one of India's most dynamic and flavorful urban centers.
Street Food Champion
Chef Meherwan Irani, renowned for introducing regional Indian cuisine and street snacks to American palates through establishments like Chai Pani and Botiwalla, presents his new cookbook, "No. 1 Best Indian Cookbook in the World." Inspired by his own childhood experiences with Irani cafés and late-night kebab stalls, Irani passionately advocates for Indian street food as "the best food on the planet." The book offers more than 100 recipes, featuring beloved dishes such as chaat, Mumbai Toasties, Indo-Chinese stir-fries, delicate dosas, and dhansak, a comforting Parsi lentil stew reminiscent of his mother's cooking. This culinary collection, grounded in personal memories, thorough research, and extensive travels across India, skillfully merges practical techniques for home cooks with engaging narratives on the histories, customs, and common misunderstandings surrounding Indian food.
Essays on Appetite
Ramona Sen's "Never Too Much on My Plate" is a multifaceted collection comprising essays and recipes, ingeniously structured alongside a companion novella presented as a menu card. Within its pages, Sen shares evocative anecdotes, from clandestine trips for butter naan and anda tarka in Kolkata to the experience of embracing rajma chawal in a Delhi Punjabi household, and the simple pleasure of grilled fish during family vacations. The book artfully constructs emotional cartographies of cities through the lens of beloved foods, from pastries and sandwiches to biryani and mishti. Through a diverse array of culinary stories, including kosha mangsho, sushi, aloo bhaja, and chocolate cake, Sen illustrates how food serves as a profound record of memory, desire, sorrow, and a sense of belonging.
