How Preeti Mistry merges identity, activism, and Indian street food

Salt & Spine

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How Preeti Mistry merges identity, activism, and Indian street food

“I wanted there to be a certain amount of interactiveness, and playfulness, and irreverence and not just sort of this pretty pictures and recipes.”

Brian Hogan Stewart

May 23, 2018

This week, we're excited to welcome chef Preeti Mistry to SALT + SPINE, the podcast on stories behind cookbooks.

Preeti is the author of The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul, and the force behind the for-now-shuttered Juhu Beach Club restaurant.

A graduate of Le Cordon Bleu, Preeti worked in fine dining, and then as executive chef at the de Young Museum and Google before opening Juhu Beach Club. A short stint on the sixth season of Top Chef marked Preeti's national debut.‍

‍Preeti's first cookbook, The Juhu Beach Club Cookbook, highlights some of the best and most well-known dishes from the restaurant—from the famous Manchurian Cauliflower to the Pulled Pork Vindaloo Pav to the JBC Doswaffle, a hybrid between a South Indian dosa and a Belgian-style waffle.

Salt + Spine @saltandspine

Is grinding your own spices worth it? @chefpmistry says: Absolutely! Hear why on our latest episode featuring her cookbook @juhubeachclub: saltandspine.com/recent-episode…

We sat down with Preeti at San Francisco's The Civic Kitchen cooking school to talk about this cookbook-memoir, their influences, and Preeti’s philosophy behind running a restaurant.

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Salt & Spine

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

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