Shelf Life

Inside Indian-ish Author Priya Krishna’s Well-Stocked, Recipe-Inspiring Kitchen

Priya Krishna loves her mother. And she especially loves her mother Ritu’s cooking—so much so that she recently published a cookbook, Indian-ish, inspired by her recipes. Ritu, a software programmer, came up with the dishes as a way to feed the family the flavors of India while living in Dallas, Texas. Priya, who’s a regular contributor to Bon Appétit (keep an eye out for the charming cooking vids in which she calls her parents on the mag’s YouTube channel), wrote Indian-ish as a testament to immigrant adaptation and delicious innovation, highlighting recipes like a saag paneer made with feta and roti pizza. As you can see from this peek inside Priya’s kitchen, she’s not just a pro, but she’s also an active home cook—and wants you to be one, too. “I hope Indian-ish is a cookbook that people actually use,” she says. “I want it to be stained with turmeric and cumin.” And, of course, all of her very favorite ingredients that follow.

Chaat Masala

Chaat masala is a funky, hot blend of many spices, including fennel seed, and is often found sprinkled on street food in India—I put it on everything, from baked potatoes to toast.”

Garlic Achaar

“I picked a jar of garlic achaar up from a farmers’ market in Delhi, and I love the pungent, in-your-face garlic flavor and the fact that it’s spreadable. I’m going to mix this into all my pizza sauces.”

Furikake

Furikake is Japanese seasoning with lots of texture from sesame seeds and crumbled nori, with a little MSG that tastes just perfect over steamed rice.”

Cumin Seed

“This is the most-used spice in my cabinet. Some people think you can only use it in its ground form, but the seeds have such a wonderfully distinct flavor, smoky, nutty, and intense. I’ll sauté any vegetable in cumin seeds.”

Roasted Veggies

“My favorite meal to cook right now is roasted aloo gobi. My mom has this amazing trick where she pre-roasts the vegetables and then combines them, so they get this really great char and don’t fall apart in the pan. There are, of course, lots of other applications once they’re in the fridge, too.”