The Indian Family Kitchen

“Anjali Pathak certainly has family recipes to brag about: her grandparents founded the Patak’s brand of Indian ingredients (think curry pastes and spice mixes). But instead of going the super traditional route in The Indian Family Kitchen, Pathak draws on her family traditions but makes them her own. The result is Indian food for a new generation. The book seems inspired by Yotam Ottolenghi’s bright, fresh riffs on Middle Eastern cuisine, and there are many vegetable-forward dishes that nod toward Indian flavors yet are firmly seated in modern kitchens. My personal favorite? A butternut squash recipe that rubs squash halves with spices, roasts them, scoops out the soft flesh before mixing it with feta, mint, and sundried tomatoes, and roasts them again. Anyone looking for a fresh, modern take on Indian food—or looking for the next thing to cook out of Jerusalem—will be super happy here.” —Paula Forbes, Epicurious

“Lightened, vegetable-forward dishes that reflect how we cook today . . . definitely a good place to start for someone looking to get into Indian cooking.” —Epicurious