Accessible, humor-filled, and well-illustrated, Heartland Masala is an Indian cookbook that teaches about ingredients and methods. It has been written by a mother-and-son duo. Mother Jyoti, a medical professional, has taught cooking in Kansas for many years. “Be brave,” she says. “Cook Boldly!”
Her son, Auyon, a musician and foodie, has joined her in creating a light-hearted book—warm, personal, anecdotal, and filled with information. Speaking of the vastness of Indian cuisine, he says, “A great uncle once wrote to me. ‘There are many Indias.’ There are perhaps just as many authentic samosa recipes.”
The book presents both traditional and innovative Indian recipes for the American kitchen. Jyoti hails from the Punjab region of India but is married to man from Bengal. Hence, you’ll find that these two subcultures of India co-existing in the book. Recipe examples are Gobi Paratha (Cauliflower-Stuffed Flatbread) from Punjab and Bengali Khichudi (Spiced Rice with Dal and Ginger).
Some of the recipes are standard Indian fare, such as Baingan Bharta (Smoky Eggplant with Onion and Tomato), Saag Paneer (Fresh Cheese with Creamy Greens and Ginger), and Vindaloo (Vinegar Pork Curry with Garlic). Others, though less in number, are innovative treatments—Kalonji Broccoli and Masala Brussels Sprouts being among them. You can find Indian twists on classic fare (a tomato soup, in this case): Tomato, Red lentil and Ginger Soup.
New cooks or those new to the subcontinent offerings will appreciate the useful illustrations done in a jovial manner. These are sprinkled throughout the book. Examples are: The Art of Repeated Action (or how to roll out rotis); The Magic of Deep-Frying; Spice Shopping Q and A; and more.
Some may not find it useful that the recipe photos have been grouped in the center of the book, as opposed to each appearing next to a recipe.
A chapter titled This is How We Party provides more than fifteen recipes that can be served on special occasions. Another chapter titled Spices and Sundry begins thus: “Perhaps the greatest hallmark of Indian cuisine is its use of spices, which adds flavor, texture and pigment.” Here you will find items such as Kaala Namak (Black Salt) explained
A Resources guide and a list of recipe testers have been added at the end. For cooks wishing to expand their repertoire, this charming book will be a welcome addition.
Bharti Kirchner is the author of nine novels and four cookbooks, her latest being: Murder at Jaipur: A Maya Mallick Mystery.
