🧵 4/Mumbai Modern/Amisha Dodhia Gurbani ⬆️

(cont.) All in all it is a very thoughtful book, written and laid out with discipline, and no doubt, good editing by the publisher.

This is a book for those interested in Indian food, and like the crossover of flavours from India to the West, and vise versa.

Recommended.

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🧵 3/Mumbai Modern/Amisha Dodhia Gurbani ⬆️

(cont). And Oh! The recipes! It is unashamedly American, with sliders, for example, and ingredients like Monterey cheese. But we can forgive her and find our own style within her recipes.

The recipes are disciplined. They begin with an extensive introduction, explaining the place in Indian (or other) food, memories and family thoughts. The ingredients and instructions are well laid out, and divided into sections when necessary.

There are recipes that don't appear often in Indian cookbooks - Grilled Bombay Sandwich 🤤 , Vegetarian Frankies 😋 Ragda Pattice 😋 🤤

There are American-ised dishes - Ultimate Mumbai-California Veggie Burger, Squash Blossom Tacos with Kachumber Salsa, Indian-ised Pizzas, Corn Mushroom Tomato Chilli Cheese Danish, Aloo Tikki Aranchini.

The cakes and desserts move more away from India and more towards the US, but that just reflects the author's love of baking.

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🧵 1/Mumbai Modern/Amisha Dodhia Gurbani ⬆️

(cont). The book is quite thick and without any attached bookmark ribbons. It lies reasonably flat when opened. Not perfect, but sufficiently so. The paper is probably conducive to ink-based comments and definitely for biro or pencil.

The Table of Contents lists the recipes under chapter headings ✅ and they are arranged by course. Unusually the Snacks chapter is the last one, not first, although the Appetisers chapter includes some dishes that I'd class as snacks.

There is an excellent and extensive introduction to Indian food, spices, equipment, techniques etc at the beginning of the book (28 pages).

The index seems comprehensive enough and includes Indian names for dishes.

The photographs are plentiful and indeed mouth-watering. They are a little chefy-style and I love them.

⬇️ (to be continued...)

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🧵 1/Mumbai Modern/Amisha Dodhia Gurbani

After the disappointment I felt keenly with yesterday's book, I am glad to say I have a fab cookbook for you. It is a marriage of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the bountiful fresh ingredients on offer in the author's current home base in California. A fusion-ish type of book, but pretty fabulous. PLUS it is completely #vegetarian. 💃

Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine, by Amisha Dodhia Gurbani
Published: 2021
Publisher: Countryman
Pages: 400
Price: Around $45AU, but always check around as prices vary. Ebooks can be cheaper.

100 recipes - all vegetarian, as mentioned 💃

Another Gujarati book! This is the fourth (?) I have reviewed recently. Clearly there is excellent food in Gujarat.

This book presents as a little chefy, although not intimidatingly so. But Gurbani writes about herself: "I am a recipe developer, food photographer and a food stylist, in that order. I am an extremely passionate home cook, who loves to cook all dishes vegetarian, crazy about baking (yes, I bake a lot at night!), jamming and creating healthy, nourishing, fresh meals for my family."

She writes for the food section of the SF Chronicle newspaper, in a column called Modern Vegetarian. Her website is here: https://thejamlab.co

⬇️ (to be continued...)

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Did you know Vada pav popularity is associated with late Balasaheb Thakre.

Thakre a political and founder of shiv sena popularized Vada pav a symbol of Marathi pride and first time sold in 60s by its creator Ashok vaidya.

Checkout bio its origin , political and cultural influence in my latest video.

#Vadapav #streetfood #mumbai #vada #batatavada #wada #ibdianstreetfood #mumbaifood #foodie #desikhana #india #foodlover #Maharashtra #pavbhaji #mumbaistreetfood #greymatter #foodhistory #politics