Ashia's table Family recipes from India & beyond

Cooking blogger, nurse, and mom Ismail-Singer, of Memon Indian descent, grew up in Malawi and then the UK. As an adult, she moved to New Zealand, and, homesick, she took the traditional lessons she learned in her mother's kitchen and translated them into recipes that reflect the flavors of the many places she has called home. In this American release of her first cookbook, exquisite photography and luxe design may make readers think, at a glance, that this cookbook is too fancy for a weeknight meal; however, recipes are simple, filled with comfort, and easy to execute. Ismail-Singer encourages readers to make the recipes their own and delivers a laid-back family mood by sharing stories and memories. Fans of Indian cuisine will love the rice dishes, robust chutneys, and many vegetarian options, like pea and paneer curry and mung dhal. Ismail-Singer's observation that home is wherever family is reflects the beauty of her recipes and her life journey. A joy to cook from as well as to read, this is a great addition to any cookbook collection.

Food writer Ismail-Singer ably proves that "Indian food does not have to be complicated" in this excellent debut packed with simple yet satisfying recipes inspired by her heritage. A descendant of Memon Muslims in western India, she was born in Malawi, Africa, and later emigrated to the U.K. with her family. As a result, many of the dishes on offer--such as roast lamb with chili rub and cilantro chutney, spicy shepherd's pie (which gives the English favorite a touch of heat with Indian chili powder), and cardamom shortbread cookies--showcase a tantalizing blend of traditions. Isamil-Singer weaves cultural context and family anecdotes ("Growing up, this was a staple on the menu" she recalls of Machi fry, one of her parents' favorite dishes) with weeknight-friendly adaptations of Indian dishes she grew up eating, including butter chicken ("a simplified version Murgh Makhanim"), crunchy-topped potatoes and chickpeas with tamarind sauce, and burtho (a curried eggplant dip served with bread). Thanks to her straightforward instructions, even those less versed in cooking Indian cuisine will find her recipes--including those for more time-consuming dishes such as chicken biryani and gulab jamun (fried dough balls soaked in syrup)--easy to execute. The result is a heartfelt tribute and solid introduction to Indian cooking. (Dec.)