My Indian Kitchen

In this earnest debut cookbook, Mishra, an Indian banker and Lapetitchef blogger, provides 75 recipes inspired by the meals of her childhood as well as the dishes she now prepares for her own family. Though claiming to be a fan of neither breakfasts nor desserts, some of the most inspired entries are to be found in these chapters. Honey and saffron crepes would qualify for either course, but can be found with the breakfasts, along with a 10-inch, chai-spiced cinnamon roll, frosted with a cream cheese glaze spiked with Baileys Irish Cream. Almond and peanut butter popsicles are a simple dessert made fancy with the addition of saffron threads and crushed green cardamom seeds. Rich and savory curries and stews are at the heart of a chapter titled “In My Bowl.” As Mishra observes, “There’s something so easy and comforting in digging into a bowl of deliciousness and finishing it a spoonful at a time.” Options range from poached fish in mustard gravy to bhuna chicken masala. Among the many rice dishes, there is a simple mushroom fried rice, as well as a complex chicken dum biriyani with more than two dozen ingredients. With her irresistible photos and encouraging instruction, Mishra offers a kitchen full of color and comfort. (Jan.)