This New Book Shares the Farm-to-Table Indian Cooking the World Hasn't Tasted

Spice importer Sana Javeri Kadri and her team traveled for four and a half months across the length and breadth of India and Sri Lanka to learn family recipes from the spice farmers she works with. They joined a wedding feast in Kashmir and a pakora party in Gujarat, toured a women's market in Manipur, and learned to make fish puffs like the ones at a legendary Sri Lankan bakery. In this episode of The Dinner Plan, Sana shares the bites and cooking techniques that surprised her most during these travels—and how, back in California, they were translated into a cookbook for an American audience. Sana also mentions the recipes she leans on most when cooking at home for her stepdaughters. Get a preview of The Diaspora Spice Co. Cookbook on this week's newsletter at TheDinnerPlan.Substack.com.___Thanks to this week's sponsors:Dirty Labs: Use code THEDINNERPLAN to get 15% off your first order at dirtylabs.com.Made In Cookware: Head to madein.cc/dinnerplan to unlock your discount offer.Find Not from Concentrate wherever you listen to podcasts and at CatherineSmart.Substack.com Hosted on Acast. See acast.com/privacy for more information.