Food writer Khushbu Shah's new cookbook "Amrikan" (pronounced Um-ree-kan) is an inventive, wholly original celebration of the foods and dishes of the Indian-American diaspora.
In the introduction of the book, Shah writes that the "main ingredient in the Indian American culinary lexicon" is adaptation, explaining how "lack of access to staple Indian ingredients" (such as khoya or mawa in the icon dessert gulab jamun) has led to clever adjustments amongst Indian cooks in America, such as Bisquick in the case of the aforementioned gulab jamun.
