Indian-ish with Priya Krishna // Salt + Spine
STORIES BEHIND COOKBOOKS
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This Week on Salt + Spine:
PRIYA KRISHNA Indian-ish: Recipes and Antics from a Modern American Family
This week, we're excited to welcome Priya Krishna to Salt + Spine, the podcast on stories behind cookbooks.
Priya is the author of Indian-ish: Recipes and Antics from a Modern American Family, which she wrote with her mother, Ritu Krishna. (Her first cookbook tackled the college meal plan scene: Ultimate Dining Hall Hacks.)
Priya is also a contributor to the New York Times, Bon Appetit, and The New Yorker.
We sat down with Priya at our studio in San Francisco’s The Civic Kitchen to discuss Indian-ish, working with her mother on a cookbook, and which authors influenced her.
Plus: We chat with Celia Sack from Omnivore Books.
Start cooking from Indian-ish today:
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Featured Recipes from Indian-ish
Roti Pizza
Back when my sister and I were younger, brattier, and far less appreciative of my mother’s amazing cooking, we would beg my mom to let us order pizza for dinner. Instead of giving in to our demands, she came up with this compromise: our favorite pizza toppings, but on roti.
As it turns out, roti makes an excellent pizza crust—it chars and crisps up nicely, and it doesn’t get soggy under the weight of the toppings. Roti pizza is now the most-made dish in our house, and we’ve gotten really creative with topping variations. We’ve graduated from mozzarella and tomato and moved toward newer discoveries, like potatoes, rosemary, and Parmesan (an innovative Spanish-slash-Italian pizza), or chutney, cheddar, and onion (salty, spicy, and very addictive).
Feel free to get as creative as you want! Try making it with sweet ingredients, like cinnamon-sprinkled apples or Nutella and strawberries. Roti pizza parties are for all.
Whole Roasted Cauliflower with Green Pea Chutney
This recipe goes all the way back to 1980, when my mom and dad got married and bought their first cookbook, The Pleasures of Vegetarian Cooking, by the iconic and prolific Indian food writer Tarla Dalal (please stop what you are doing and Google this amazing lady, who published over one hundred books and is an absolute icon). Mom was looking for a vegetarian dish that could work as a dinner party showstopper, and discovered this idea in Dalal’s book. The chutney for this dish has evolved over the years as my mom has added little tweaks to make it really sing—but I’m obsessed with the current version, which is richer and heartier than your typical chutney thanks to the walnuts and peas, but still manages to taste light and bright. Eat the leftover chutney with anything and everything—grilled chicken, steamed rice, pasta, a piece of cardboard . . . you get the idea.
🎧 What I'm Listening To This Week 🎧
from Brian Hogan Stewart, host of Salt + Spine
Our friends at the Copper & Heat podcast are out with a bonus episode, "Awards & Imposter Syndrome," featuring Geraldine DeRuiter and following both of their James Beard wins. The episode focuses on the "complicated feelings that come along with winning an award, being in the spotlight, and how we keep creating." Listen here.
Salt + Spine friend Alison Roman joined The Cut on Tuesdays to discuss her approach to recipes and her "inability to chill." Listen here.
James Beard-winning cookbook author JJ Johnson (Between Harlem and Heaven) is the guest on this week's Communal Table by Food & Wine (hosted by Kat Kinsman). Listen here.
Salt + Spine host Brian Hogan Stewart teamed up with Soleil Ho (San Francisco Chronicle restaurant critic and former host of the Racist Sandwich podcast) to teach podcast marketing at the inaugural Food Media Lab in San Francisco recently. At the event, Andrew Friedman recorded a live episode of his podcast, Andrew Talks to Chefs, featuring an interview with Salt + Spine friend Preeti Mistry as well as a panel tribute to the late Judy Rodgers (Zuni Cafe Cookbook) with those who worked with her, including Salt + Spine friends Gayle Pirie and John Clark of Foreign Cinema. Listen here.
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