The Highest Rated Indian Cookbook Globally

I’m excited to announce I have a new series for you! Each month, I’ll delve into a new cookbook and present a recipe, an interview with the author, and numerous photos. First is No. 1 Best Indian Cookbook in the World by Meherwan Irani.

Meherwan is the James Beard Award-winning chef behind the Indian street food restaurants Chai Pani and Botiwalla; the founder of the renowned spice company Spicewalla; and now a debut cookbook author. Since this book landed on my doorstep, I’ve been reading, laughing, and cooking from it constantly.

You’ll find everything you could desire to eat: chaat, sandwiches, grilled items, desi Chinese cuisines (chili chicken enthusiasts unite!), roadside diner cooking, beverages, and sweets. Naturally, there’s a butter chicken and a dish titled The Obligatory Saag Paneer. But I’m particularly drawn to the home cooking section: a gorgeous vegetable pulao, spices-infused green beans that are probably my go-to method now, Mom’s Quick ‘n’ Easy Potatoes (they are certainly quick and incredibly easy), and My Grandma’s Dal, which might be my current favorite.

Beyond the culinary creations, the personal essays and diversions (there’s even An Aside About Asides) make this book a valuable find for those endlessly captivated by the intricate history of Indian cuisine. Subjects include Auntie Holdbacks, Why There’s No ****ing Naan in Here!, A Curry By Any Other Name, and What Makes Chai Chai. He begins the book with “My name is Meherwan Irani, and I’m here to tell you that Indian street food is the best food on the planet.” Now, after 288 pages, I’m convinced.

Meherwan and I had the chance to chat recently, and our discussion inspired me in countless ways. Here’s a summary:

Casey: This book doesn’t resemble any other cookbook on my shelf. The design is vibrant and humorous, filled with visual surprises — it almost feels like I’m strolling down a street in India.
Meherwan: I told our designer, Mikey Files, ‘The cookbook should make you feel like you’re in one of our eateries.’ We’re always aiming to establish a sense of place. I love how you mentioned it feels like wandering through Mumbai’s streets, exploring the various food stalls.

In India, when you look at the street food scene, art plays a significant role. The rickshaws, Tata trucks, every street vendor — they’re adorned in audacious and vibrant styles. The canteens, Irani cafés, little desi Chinese eateries also have their distinct visual style. The closest resemblance in America might be an old Pizza Hut. Even if it’s now a Foot Locker, you can tell by the roofline it once was a Pizza Hut.

‘No. 1 Best Indian Cookbook in the World’ is a remarkable title. There are recipes from your mother, your childhood, your travels across India, recipes reflecting Western and neighboring Asian influences — truly, the definition of ‘Indian food’ is vast. How did you decide what belonged in this book?
Labeling a cookbook from an Indian region an ‘Indian cookbook’ is akin to taking a cookbook from Spain and calling it a ‘European cookbook.’ Culinary speaking, India’s regions are quite distinct, so to write a book on Indian cuisine, one has to find the common threads. For me, one constant has always been the street food. You can find an aloo tikki north to south. Pani puri goes by different names in various areas. I see street food as the most democratic, inclusive, pan-Indian cuisine.

The second point I aimed to convey was challenging the notion of Indian cuisine being ‘traditional’ — the belief that there’s an ‘authentic’ rendition and a version Westernized. I challenge that because when does authenticity start or end? We’ve been cooking for at least 5,000 years, and things we now deem essential to Indian dishes — chilies, tomatoes, potatoes, bell peppers — are newcomers. Indian cuisine is meant to progress. Ideas and influences exchange when people travel to and from India.

This is particularly seen on the streets, where traditional culinary rules go out the window. Every vendor, even ones blocks apart, might have a distinct version of the same dish. The same applies to home cooking. Someone might claim a dish as ‘non-authentic.’ I respond, ‘At whose home?’ Because if you visit another relative down the street, the dish changes completely. That’s what dictated the selections: dishes I cherish and seek in India, and foods emblematic of Indian cuisine’s evolving, pan-regional narrative unbound by tradition.

You aspire for this to become the globe’s most-used Indian cookbook — and it already is at my place! What did you need to reconsider as a chef to create recipes adaptable by home cooks?
Interestingly, I had to unlearn home cooking to launch a restaurant. I lacked classical training. My knowledge was home cooking. The challenge was adapting a traditionally labor-intensive cuisine for solo cooks. Throughout the book, I reiterate: If you lack an ingredient, no problem. Use pre-cut or premade items. I advocate for quality frozen veggies. Do you want to blanch spinach and ice-bath it? Neither do I!

Many cookbooks aim to make you feel like a chef through intricate instructions. I prefer giving people the freedom to opt for the shortcut. I aim to be the voice that says, ‘Buy the frozen spinach and have dinner ready in 10 minutes.’

If I hope for this book to transform my cooking style — not just provide five stellar Indian recipes — what habit would you like me to adopt over six months?
Firstly, I hope mistakes teach you more than flawless execution. Growing up in patriarchal India meant my mom never taught me to cook. I began cooking Indian dishes in my South Carolina dorm, learning through many mistakes. That’s how I learned about burnt mustard seed or overcrowding pans and losing sears. Lessons from correcting errors linger.

If you’re open to mistakes, fearless experimentation follows. The recipe calls for kale pakora and lacking kale, you have chard? Give it a try! You might discover something unexpected.

I intended for this to be the Indian cookbook where someone thinks, ‘Oh, this takes 30 minutes, and I have most ingredients.’ Once cooking outside the fear of errors, that’s when you truly begin to cook.

Thank you, Meherwan!

*****

My Grandma’s Dal
Serves 4 to 6

India is home to a multitude of dals, and this recipe is my anchor in the vast sea of lentils within the subcontinent. My maternal grandparents, Shubudra and Kumar, cultivated basmati rice, wheat, and sugarcane near Dehradun, at the Himalayan foothills. Summer escapes from the Deccan Plateau brought me to their farm.

Though sometimes they ate meat, their daily meals were primarily vegetarian. My memories linger of sitting cross-legged on grandma’s veranda, consuming rice and dal from a three-compartment metal thali, whispering complaints to my mother about its dullness, longing for biryani. I’d now scold my younger self, as this dal signifies everything I adore about Indian home cuisine today.

This straightforward, hearty dal incorporates both pink and yellow lentils — the former disintegrating while the latter stay firm — with tadka enhancing the overall flavor. Nutritious and satisfying, dal stores wonderfully; paired over freshly steamed basmati rice delivers the complete experience.

Dal
1 cup masoor dal (split red lentils)
1 cup toor dal (split yellow lentils, aka pigeon peas)
1 1/2 teaspoons kosher salt
1/4 cup diced red onion (around ½ medium onion)
1/4 cup diced Roma tomatoes (1 to 2 tomatoes)
1 tablespoon dark brown sugar (optional)

Tadka
1/4 cup neutral oil, such as grapeseed
2 teaspoons mustard seed
2 teaspoons cumin seed
1 teaspoon ground turmeric
1/4 teaspoon hing (optional)
4 whole dried red chilies, like Kashmiri (see below)
1 tablespoon finely minced fresh ginger (about a 1-inch knob)
1 tablespoon minced garlic (2 to 3 cloves)
1/4 cup diced Roma tomatoes (1 to 2 tomatoes)
Hot water, as needed

Combine the dals in a bowl, cover with water, swish with your fingers for rinsing, and pour the rinse water away. No colander or strainer needed, but three to four rinses should effectively remove most starch and dust.

Once rinsed, cover the dals with water and soak for at least 10 minutes to as long as 30 minutes. This soak speeds up cooking — the initial 10 minutes save you 20 minutes cooking time later, and it’s worth it.

In a large heavy-bottomed pot, combine the dals, salt, and 8 cups of water, then bring to a boil over medium-high heat. Once boiling, add the onions, tomatoes, and brown sugar (if desired). Lower heat to a simmer, partially cover with a lid leaving a slight crack for steam escape. Cook, stirring occasionally, until dals soften enough to mash between fingers, about 25 to 30 minutes. You might notice foam on top; skim it off with a large spoon or ladle. The dal should thicken slightly.

Prepare the tadka by heating oil in a small sauté pan over medium-high heat until shimmering. Add mustard seeds; once they begin to move and pop, lower the heat to medium to prevent burning. (Ensure the oil is sufficiently hot for mustard seeds to pop, else they won’t flavor the oil!)

Once the mustard seeds pop, set heat to low and add cumin seeds, turmeric, hing (if using), and chilies. Immediately add the ginger and garlic. Let them sizzle for 1 to 2 minutes. Add the tomatoes, stirring as they break down and their moisture evaporates, over 4 to 5 minutes.

Transfer the tadka into the pot with the dal, stirring well to combine. Swirl the tadka pan with about ½ cup hot water to loosen any bits and pour it into the dal. Stir well and cook, stirring occasionally, over medium heat for another 2 to 3 minutes to fully integrate the flavors.

Pair with basmati rice and/or a spicy curry. Leftovers keep well, covered in the fridge, up to 5 days.

*****

Plus, four cookbooks I’m currently enjoying:

Dinner Time: Deeply Delicious Meals in 15, 30, 45, and 60 Minutes by Zena Kamgaing
Why I enjoy it: I am initially wary when “quick” takes precedence as a selling point — what compromises are made for speed?! Yet Zena’s dishes truly excite, whether constructing something in 15 minutes or diving in for an hour.
What I’m preparing: Curry Butter Shrimp, Gochujang Pork Lettuce Wraps, Peanut Butter Gyoza Noodles, Broccolini Caesar Pasta Salad (all from the 15-minute section!)
Who benefits: Anyone with a meticulously planned life.

Greek Out: Sunny Vibes, High-Energy Mediterranean Flavor by Maria Koutsogiannis
Why I’m fond of it: Diane Kochilas, Aglaia Kremezi, and Vefa Alexiadou’s cookbooks hold dear to me. Maria’s vibrant book of approachable meals serves as a natural progression for contemporary Greek cuisine with an American flair.
What I’m preparing: Lemon-Feta Wings with Feta Ranch, Lemon Pasta with Toasted Almond Crumbs, Gigantes Plaki (Tomato-Simmered Butter Beans), Portokalopita (Orange Phyllo Cake)
Who it’s for: Those looking to experience Euro Summer™ year-round.

Carla Bakes: Sweet, Savory, and from the Heart by Carla Hall
Why I admire it: Carla’s infectious charm permeates every page of her inventive book. Her Southern roots run deep, but her creatively unpredictable mind takes the recipes globally.
What I’m crafting: Scallion Biscuit and Sausage Gravy Casserole, Southern Pecan Crinkle Baklava, Pineapple Upside-Down Pie, and Lemon Meringue Cake
Who it’s ideal for: Anyone craving playful treats.

Happy Snacking, Don’t Die! Foraging and Vegan Recipes with Black Forager by Alexis Nikole Nelson and Jeanelle Hayner Olson
Why I value it: Alexis eloquently describes how foraging and wild foods reconnect her with her familial past. Plus, her book is sheer fun: familiar trees and bushes transform into an (edible) adventure.
What I’m preparing: Violet Lemonade, Fried Oyster Mushroom Po’Boys, Juniper-Cured Carrot Lox, Pine Shortbread Cookies
Who it’s meant for: Those needing a reminder to explore the outdoors more.

Casey Elsass is a culinary writer, recipe developer, and cookbook author located in Brooklyn. Author of the popular cookbook What Can I Bring?: Recipes to Help You Live Your Guest Life, he has co-authored over 30 cookbooks. His work has appeared in publications like The New York Times, New York Magazine, Bon Appétit, NPR, Food52, and naturally, Cup of Jo.

P.S. Nine indispensable cookbooks, and what composing a cookbook taught me about the essence of home.

(“No. 1 Best Indian Cookbook in the World” text copyright © 2026 by Meherwan Irani. Photos copyright © 2026 by Tim Robison, Poras Chaudhary, and Mikey Files. Photo on page 2, copyright © 2026 Mehera Kleiner. Photos on pages 193 and 257, copyright © 2026 Daniel Peach. Illustrations copyright © 2026 by Mikey Files. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC. Portrait of Casey with cookbooks and all other photos by Pacifico Silano.)