FOOD IS MEMORY, FOOD IS COMMUNICATION, FOOD IS LOVE
Discover a world of spice and color in this celebration of Indian cuisine made for the American kitchen.
Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.
Writing the cookbook has been one of the hardest and most rewarding jobs that I have ever done! My heart is truly full with all the outpouring of love and support that I have received from my readers for my upcoming Cookbook – Mumbai Modern. Writing a cookbook has my dream ever since I lost my mom, 14+ years ago. The day she passed, I spoke to the skies above, “Mummy someday I will write you a cookbook and dedicate it to you”. That day has finally arrived! I am less than 3 months away from my book publishing date! It has taken a very very long time for this long standing dream to come true. I have worked damn hard, day and night to get credibility for my cooking/baking adventures, on Instagram, with brands and with renowned folks, who have always appreciated my flavor combinations and my creativity. It has taken 2+ years to working on a proposal with my literary agent, to pitching the cookbook to renowned publishers, to getting a cookbook deal, to writing the entire manuscript, taking food photographs, countless hours/days/nights of recipe testing, cooking, buying endless groceries, to washing dishes, to working with the photographer/stylist, to submitting the manuscript, to proof reading and editing a million times, to finally getting it to a place that is ready to be published! It has taken all my blood, sweat and tears to work on the cookbook, along with a full time day job, taking care of 2 kids under 12, in the midst of a global pandemic and reaching this stage. NOT one step has been easy, I have faced MANY hurdles, but here I am – I am proudly say that I am going to be a published author in less than 3 months, and I will have a cookbook, that I swear will bring a tear to your eye, and the recipes will bring memories to you, in some form or the other about your childhood. I have plenty stories to share, and plenty recipes for you to cook. It is a 400 page cookbook! This cookbook is going to be one that my kids will have as a legacy forever, and I really hope that one day they will cook from this book and know how hard their mom has worked, to be able to set an example for them, that hardwork pays off. I hope you love the cookbook as much as I do!
The best way to support a new budding author is to pre-order their cookbook.
- It helps boost the sales for the cookbook in the first week of launch itself and help to get the book in the #1 on major sites like Amazon, in the different food categories, which in turn can help boost more sales.
- If the book pre-sales are good(as the publisher has visibility on the numbers), it can help them to increase the number of copies in print to help with the demand that they meet.
- If the book pre-sales are good then it can in turn lead to more independent booksellers, buy the copies of the book for their stores.
Your support means a LOT to me, I would so appreciate if you could pre-order the book from the below locations! Especially support your independent book stores!
1. I love Amisha’s plant-based Indian dishes with her unique and fresh California spin. Not only are they a feast for the eyes, but a kaleidoscope of amazing flavors, too! – Michelle Tam, New York Times bestselling cookbook author and creator of Nom Nom Paleo
2. “Few cooks bring such pure joy and fluency of flavor to their food as Amisha Gurbani. She has absolutely no fear as she crosses cultures, finding surprising combinations of ingredients that just seem born to be together. Amisha has a rare gift, and I’m so glad she’s sharing it with us.” —Margo True, former Food Editor, Sunset magazine; Journals Editor/Food Editor
3. “Amisha’s cooking makes me insanely jealous. Her recipes effortlessly weave together the exquisite vegetarian food of Gujarat, the cosmopolitan excitement of Mumbai’s eateries, and the freshness and vibrancy of California cuisine. She’s a cook’s cook, distilling generations of knowledge, instinct, and craft into each dish that ends up always being the best version of it I’ve ever tried. There are a handful of trusted cookbooks in my collection that I go back to over and over again and Mumbai Modern will easily join that list”. – Chef Meherwan Irani (Owner of the Chai Pani Restaurant Group and Spicewalla)
4. “It takes time, love and dedication to write a cookbook… And I know from experience, we pour our hearts into the creative process of cooking, developing recipes, testing and editing. When we are in the midst of writing, we are engulfed in the process and it takes over not only our soul, but luckily many of those who pick up the book and leaf through the pages.
This is what Amisha’s book has done to me! From the moment that I turned the first page and read her story, I couldn’t let go! This is a book that pulls at your heartstrings and makes you want to read more and then stock your pantry with everything Indian, sharpen your knives and put on your comfortable shoes because you’re going to want to cook from cover to cover. Every sensuous recipe has a little twist that gives you an “ah ha” moment like the Chickpea Flour Crepes with Carrot and Purple Cabbage Salad. And I’m craving the Shortbread Cookies Dipped in White Chocolate with Pistachio and Rose Petals? And one more recipe I am dying to make… The Iced Masala Chai Latte with Lavender Foam. Seriously, I could list every recipe, they are all so unbelievably lust-worthy.
Amisha has a real hit with this cookbook. The word I use is sensuous and the flavors so evoke India, a place that is obviously close to her heart. This is the cookbook I want on my cookbook shelf and the one I will go to again and again.” – Joanne Weir, Chef, author, and host of PBS TV “Plates and Places”
5. ‘Exquisite flavours from her Indian heritage and exceptional produce from her adopted Californian home inform Amisha’s recipes in this glorious book. Vegetables are made vibrant with numerous spices, stories are told of family and migration, and above all, love is communicated in each and every recipe. A terrific achievement. This is cooking where the heart is’. – Helen Goh, recipe columnist and co-author of Sweet
6. This stylish collection bursts with ideas. – Publisher’s Weekly
7. In this debut collection, food blogger and recipe developer Gurbani (creator of The Jam Lab) makes fun, approachable Indian cuisine with a California flair. The Mumbai-born author focuses primarily on vegetarian food from the northwestern state of Gujarat, but also includes dishes more heavily influenced by her current home in Northern California; the recipes are categorized as breakfast dishes, appetizers, mains, snacks, desserts, or drinks. Some recipes are lengthy, with sub-recipes and lots of steps—partly due to Gurbani’s careful instructions clarifying each part of the process. Many of the recipes for spice mixes and chutneys are used in more than one of the Gurbani’s dishes, which adds an element of practicality to the cookbook. As on her popular blog, recipes such as three-lentil daal are accompanied by the chef’s beautiful photographs, along with notes on equipment and storing leftovers. There’s also a pantry section detailing the recipe’s spices and Indian ingredients. VERDICT For home cooks looking to get started recreating innovative Indian and Indian-American-fusion dishes, this accessible collection will set them well on their way.—Susan Hurst, Miami Univ. Libs., Oxford, OH (Library Journal)
Please contact Jill Browning : JillBrowningPR@gmail.com, for any publicity queries.