Call it fusion with intention
Khushbu Shah. She’s our guest on Food with Mark Bittman today, and she is every bit as fun and as smart as we’d known she’d be. She’s a food writer and journalist and was most recently the restaurant editor at Food & Wine magazine – the youngest person to ever hold that job and the first person of color. A child of Indian immigrants, Khushbu grew up in Michigan where her parents raised her with a deep appreciation for good food and cooking – and for improvising. Her new book, Amrikan, is a love letter to that childhood, to the way Khushbu’s mother learned to cook when she got to America, swapping in American staples for the Indian ingredients that were hard to find at the time – thankfully, a bit easier now – and is full of homey, loving, and delicious recipes that I’m so excited to dig into and share. Her love for cooking and family is contagious, as you will most definitely see from her conversation with me and Mark. So, without further ado…
(Also, you’ll find the recipe for Khushbu’s Masala Smashed Potatoes here.)
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