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• Gress, Priti Chitnis

The cuisine of Gujarat, a state in western India, is famed for its delicately flavored vegetarian dishes. Hot, fluffy poori breads are used to scoop up spicy fresh vegetable specialties made from ingredients such as beans, eggplant, okra, tomatoes and potatoes. Kitchdi, the dinnertime staple rice dish cooked with lentils, is often topped with kadhi, a fragrant yogurt curry that lends a rich and creamy aspect to the meal. The Gujarati thaali is traditionally a large stainless steel plate containing four to six small round bowls, each filled with a different vegetarian delicacy. On the side, fresh, hot rotlis (flatbreads), rice, pickles and chutneys are served as accompaniments. This collection of over 80 recipes that have been passed down through the author’s family introduces readers to some of India’s freshest and often overlooked culinary offerings.

Also included are an introduction to Gujarati culture and cuisine, a section on spices, ingredients and utensils, and a chapter on non-vegetarian specialties. Each recipe is presented in an easy-to-follow format and adapted to the North American kitchen. Enchanting line drawings throughout illustrate utensils and bring the flavors of India alive for readers.

Priti Chitnis Gress was born in Gujarat and raised in North Carolina. She has worked as a nonfiction book editor in New York City for six years, five of which as a cookbook editor. She currently pursues personal writing projects and resides with her husband and daughter in Hoboken, New Jersey.

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