Khushbu Shah Reimagines Indian Cuisine for the American Diaspora

Immigrants to any country learn to adapt. So it was the case for food writer and cookbook author Khushbu Shah’s family who came to the States from India. Hoping to recreate dishes from home, but not finding the ingredients they needed, Shah’s family like other members of the Indian diaspora, used the ingredients on hand — Bisquick for khoya an ingredient in the dessert Galub Jamun, peanut butter in chutneys, or Cream of Wheat to take the place Upma, a polenta-like dish. What emerged was a distinctly Indian-American cuisine, which is the focus of Shah’s cookbook, “Amrikan.” We talk to Shah about her favorite recipes and her tips for turning pantry staples into Indian comfort meals.

Guests:

Khushbu Shah, author, "Amrikan"; food writer and journalist; She was most recently the restaurant editor at Food and Wine magazine.

Immigrants to any country learn to adapt. So it was the case for food writer and cookbook author Khushbu Shah’s family who came to the States from India. Hoping to recreate dishes from home, but not finding the ingredients they needed, Shah’s family like other members of the Indian diaspora, used the ingredients on hand — Bisquick for khoya an ingredient in the dessert Galub Jamun, peanut butter in chutneys, or Cream of Wheat to take the place Upma, a polenta-like dish. What emerged was a distinctly Indian-American cuisine, which is the focus of Shah’s cookbook, “Amrikan.” We talk to Shah about her favorite recipes and her tips for turning pantry staples into Indian comfort meals.

Guests:

Khushbu Shah, author, "Amrikan"; food writer and journalist; She was most recently the restaurant editor at Food and Wine magazine.