“Amrican” is pronounced “UM-ree-kan” and is the word Indians use to describe all things American, Shah explains in the introduction to his debut book. Originally from Michigan, Shah now lives in Los Angeles and has traveled extensively across the country in his roles as restaurant editor for Food & Wine magazine and a contributor to numerous other publications. Shah stays true to his roots while embracing new flavors wherever he goes.
Fusion goes both ways: A recipe for gulab jamun, a saffron-soaked doughnut commonly found on Indian menus, uses biscuits and milk powder and was invented by his mother, who Shah claims gives it an even better texture than the traditional version.
She devotes a chapter to pizzas with toppings like butter chicken and tandoori vegetable supreme, based on those served at Indian-owned joints in San Francisco and New York, professes her love for Cinnabon (“the pinnacle of American mall food court dining”) and shares a recipe for carrot halwa sticky buns inspired by an idea from her friend, former Indian restaurant owner Farhan Momin. “chef“ Contestant.
For Shah, this is what “Amrican” is all about: “America with an Indian accent.”
Susan Puckett is a cookbook author and former food editor of the Atlanta Journal-Constitution. susanpuckett.com.
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