To say the least about the food scene in India, it can cater to pretty much any craving you have. From salmon roll sushi to Bombay sandwiches, butter garlic lobster, pho and even more niche dishes, you’ll find it all here. India has come a long way in recognizing the diversity of cuisines – especially Asian – and people are finally embracing it. This applies not only to India but also to the West. Over time, the world has begun to uncover the wonders that lie in Asian cuisines. Whether it’s Bangladesh’s bhuna khichuri, Vietnamese pho or Myanmar’s mohinga, the popularity of these dishes, which were once considered underrated, is slowly increasing. To give this movement a further boost, we’ve found some really great cookbooks with some of the best and most niche recipes you’ll find. Take a look!
Made in Bangladesh by Dina Begum
Made in Bangladesh by Dina Begum takes you through 75 of the most authentic Bangladeshi recipes, highlighting the nation’s flavors across its six seasons – summer, monsoon, autumn, late autumn, winter and spring. From modern classics to timeless dishes, the book includes recipes like puchka (potato and chickpea filled pastry), tenga (sour fish stew), narkel diye murghi (spicy coconut chicken), dhood puli pitha (coconut filled dumplings) and much more. In addition to recipes, Dina provides pantry staples along with vegetarian, vegan and gluten-free options as well as tips for creating festive menus. This is exactly what you need before you host your Diwali party this year – these recipes will be a game-changer.
Flavors of Indonesia by William W Wongso
If you are a fan of Asian food or love to discover new dishes, Flavors of Indonesia by William W Wongso should be on your list. Winner of the best cookbook of the year in Gourmand 2016, this beautifully illustrated book explores the rich, subtle and complex flavors of Indonesia’s diverse regional cuisines. Renowned chef and TV personality William Wongso takes readers on a journey through Indonesia’s food scene, from the royal cuisine of Java to the vibrant street food of Sumatra and Sulawesi. Along the way, you will learn about local spices, fresh ingredients and the deep cultural and historical roots behind each dish. Complete with recipes and techniques adapted to modern kitchens, Flavors of Indonesia is sure to bring you the taste of Indonesia right into your house.
Jayaflava: A Celebration of Sri Lankan Food, Flavors and Recipes by Tasha Marikkar
The least that can be said about Sri Lankan cuisine is that it is an untapped treasure trove of flavours. Jayaflava: A Celebration of Food, Flavor, and Recipes from Sri Lanka by Tasha Marikkar gives you a look into the island’s vibrant food scene. While Sri Lanka’s proximity to India and its colonial history with the Portuguese, Dutch and British have influenced its cuisine, the island has developed its own distinct and flavorful dishes. With 150 recipes adapted for home cooks, this book offers a deep dive into traditional Sri Lankan cuisine, with sample menus, spice explanations, cooking techniques and descriptions of traditional utensils. It is a complete guide to bring the authentic taste of Sri Lanka into your kitchen. You can thank us later.
Parsi: From Persia to Bombay: Recipes and Tales from Ancient Culture, by Farokh Talati
Even in the Indian food scene, Parsi cuisine is one of the most loved but unexplored cuisines. In Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture, chef Farokh Talati gives you a glimpse of over 150 recipes that celebrate food, parties and family favorites. With step-by-step photographs demonstrating techniques like cracking coconuts and making homemade paneer, this cookbook not only suggests a treasure trove of traditional recipes but also preserves the cultural narrative behind them. Essentially, combining Talati’s extensive experience in London’s restaurant scene with beloved family recipes, this book is a heartfelt invitation to experience and savor the flavors of this culture.
Japanese Cooking: A Simple Art by Shizuo Tsuji
It goes without saying that Indians have absolutely grown to love Japanese food. Japanese Cooking: A Simple Art by Shizuo Tsuji is a reimagining of the classic cookbook originally published 25 years ago, which played a significant role in putting Japanese cuisine on the global map. In this book, Tsuji describes the philosophies and techniques of Japanese cooking, making his insights as relevant today as when they were first written. With over 230 traditional recipes, extensive ingredient explanations, and stunning illustrations, this edition continues Tsuji’s mission to make the authentic taste of Japanese cuisine accessible to chefs around the world.
Burma Rivers of Flavor by Naomi Duguid
A region that needs more recognition when it comes to food is Myanmar, because its flavors and dishes are truly worth exploring. With 125 recipes, the book by Naomi Duguid emphasizes inventive use of available ingredients alongside classic yet easy-to-make dishes like the soulful tea leaf salad and soothing mohinga. You’ll find these recipes accompanied by interesting stories from Duguid’s travels. In this book, you will also learn about the culture and gracious people of Myanmar, making it a must-have for any food lover.
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