Anjali Pathak grew up in England, but Indian food was on the table and was also the family business. (Her grandparents founded Patak’s, a global Indian food brand.) A trained chef in her own right, Pathak has put together a collection of vibrant dishes geared for home cooks.
You’ll find classics like Chicken Tikka Masala and crisp pakoras (Bhajias), which are easy enough to make on a weeknight (I did). But many of the 120 dishes, including cocktails and desserts, are more modern and globally inspired.
The recipes are detailed enough to produce great results without feeling intimidating. Case in point: A recipe for Cumin Roasted Potatoes doesn’t specify exactly how the boiled potatoes should get “roughed up” (Pathak’s words) so that when roasted the edges will “go really crispy.” I shook mine hard against the colander after draining them, and now I never want to make potatoes any other way.
Don’t miss: Finger-Licking Chops. They are, and we did. Indian spices plus garlic and rosemary make a marinade that my family deemed our new favorite.