Special Sauce: Priya Krishna on Cooking and Being "Indian-ish" [2/2]

In part two of my delightful conversation with Priya Krishna, she delves into her book I ndian-ish : Recipes and Antics from a Modern American Family in so many unexpected and revealing ways. "Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna says. "It was like I was too American to be Indian and too Indian to be American. But I think that as time has gone by I have found ways to really feel proud of that tension. You know, in my book I talk about how we wear our kurtas with jeans and we listen to Bollywood music alongside our top 40 hits and...these are all equally important parts of what we do. I love Indian food, but I also love Italian food and I don't think that those things need to feel mutually exclusive." Krishna admits that she is no expert on Indian food. "I don't want to pretend to be an authority on Indian food because I'm not," she says. "I didn't want this book to be like, 'This is your guide to Indian food.' This is a guide to the food that I grew up eating." Krishna is very comfortable being a missionary for Indian food we can make every day: "I feel like food media just, there is still this mentality that American cooking encompasses Western cuisines and everything else is the other. I still think Indian food is treated as this sort of strange esoteric thing and I really want to change that. I admire people who are doing that for other cuisines. I absolutely adore Andrea Nguyen, who just authored Vietnamese Food Any Day . I hope to do what she's doing for Vietnamese food for Indian food." As an example, one of the things Krishna hopes to educate people about is the importance of chhonk , which Priya rhapsodizes about in the book. As she describes it, chhonk is "this this really fundamental technique in South Asian cooking and basically the idea is that you're heating up some kind of fat, whether that's tahini or oil, tossing in spices and/or herbs and basically crisping them in the oil. You pour it on top of a dish and it adds this unbelievable texture and extra layer of richness and complexity." Of course, I asked Krishna what she plans on doing next. "There will always be some kind of collaboration with my mom and me," she says. "I think that the best recipe developers are people who kind of just have this intuition about cooking and I don't think I have that intuition. I think my strengths lie elsewhere. I'd love to develop more recipes, with my mom. My mom the other day told me, 'I think I have enough recipes for three cookbooks.' And I was like, 'Let's not get ahead of ourselves, Mom.'" There's so much more in my conversation with Krishna that will resonate with Serious Eaters everywhere. But don't take my word for it, listen to the whole episode. I guarantee you won't be disappointed- not even a little bit disappointed-ish. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/06/special-sauce-priya-krishna-2-2.html Learn about your ad choices: dovetail.prx.org/ad-choices