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Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine
Indian cooks are masters of flavor. Enjoyed and revered worldwide, the best Indian food offers comfort, wonder, and beauty. In Mumbai Modern, Amisha Dodhia Gurbani delivers a marriage of traditional Gujarati cuisine, Mumbai street food, and modern innovation inspired by the bountiful fresh ingredients on offer in her adopted home of California.
Mumbai Modern offers more than 100 vegetarian recipes, complete with Gurbani’s stunning photographs, including breakfasts (Pear and Chai Masala Cinnamon Rolls); appetizers and salads (Dahi Papdi Chaat); mains (Ultimate Mumbai-California Veggie Burger); bread (Wild Mushroom and Green Garlic Kulcha), rice, and snacks (Cornflakes Chevdo); sauces, dips, and jams (Blood Orange and Rosemary Marmalade); desserts (Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle); and drinks (Nectarine, Star Anise, and Ginger Shrub).
Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.
Mumbai Modern offers more than 100 vegetarian recipes, complete with Gurbani’s stunning photographs, including breakfasts (Pear and Chai Masala Cinnamon Rolls); appetizers and salads (Dahi Papdi Chaat); mains (Ultimate Mumbai-California Veggie Burger); bread (Wild Mushroom and Green Garlic Kulcha), rice, and snacks (Cornflakes Chevdo); sauces, dips, and jams (Blood Orange and Rosemary Marmalade); desserts (Masala Chai Tiramisu with Rose Mascarpone, Whipped Cream, and Pistachio Sprinkle); and drinks (Nectarine, Star Anise, and Ginger Shrub).
Alongside family stories, history, culture and more, this vibrant cookbook is a triumph of Indian-American culinary brilliance.
400 pages, Kindle Edition
Published November 2, 2021
18 people are currently reading
180 people want to read
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Displaying 1 - 19 of 19 reviews
November 18, 2021
What a magnificent book! I downloaded a copy from my public library, and already have an order for the hardcover edition for my personal collection. I was not familiar with the author's website, and will sign up there, too. Many of the recipes require either mail order or a trip to an Asian supermarket, the closest to me is about 75 miles. But quite a few things use widely available ingredients--flour tortillas, for example and are easy. The wonderful jam recipes alone are worth the price of the book. I already like to make my own potato chips, and the recipe for seasoning them with chaat masala and chili powder is over the top--so simple. Even though I have no access to green garlic, I had to try the Wild Mushroom and Green Garlic Kulcha, using regular supermarket garlic--OMG!!! There are so many recipes for condiments, spice blends, and sauces, I can be happy for months. Great photos, Thanks, Amisha, for this beautiful book!
January 24, 2022
Reading the introduction to Amisha Dodhia Gurbani's Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine, shows how deep the connection to food can be. It brings us together to nourish us and, food ties us to so many things -- the crucial one being our memories. The most interesting cookbooks, in my mind, are the ones that share a story -- the tangible things that link a recipe developer to their recipes. With so many recipes available to home cooks in this digital age, I want to know why the recipes matter. So, in the case of Gurbani, it was the recipes, techniques, and Gujarati food traditions that mattered and then inspired her to begin her blog, Jam Lab. And it was her blog that gave way to her new book, Mumbai Modern, which is full of recipes inspired by her mother and Gujarati heritage as well as the Mumbai street food she grew up with and the beautiful fresh California-grown produce she buys from the Bay-area farmers markets. Mumbai Modern is full of seasonal and joyful recipes to inspire home cooks.
The recipes are organized into 7 chapters: 1) Pantry and Refrigerator Staples, 2) Breakfast, 3) Appetizers and Salads, 4) Mains, 5) Desserts, 6) Drinks, and 7) Accompaniments and Snacks. I found ingredients easy to source at my local supermarket or Indian grocer (if you live in the Halifax-area, then I highly recommend Dhaba Sweets and Spice Shoppe). What I noticed when cooking from Mumbai Modern is that Gurbani takes great care to provide home cooks with explicit and detailed instructions because providing the cook with a specific culinary experience is important to Gurbani. While I haven't tried her recipe for Chocolate Cardamom Pastry Cream, Halvah, and Pistachio Danishes, I saw how thorough her instructions for making laminated brioche dough are. Along with the pages of step-by-step instructions she also shows the process in photographs. Gurbani works to ensure the success and enjoyment of the home cook.
My favourite chapter of the book is the Breakfast chapter! My daughter and I made her recipe for Breakfast Naan Pizza, and it was delicious! Soft Garlic Naan topped with thinly sliced potato, red onion and bell pepper, spices, cheese, and eggs. The combinations of toppings are easily customizable, which is perfect for family cooking because everyone gets what they'd like. This recipe was also very quick to pull together, and I've found it makes a great lunchtime meal too. Another tasty recipe from this chapter is the one for Pudla (Chickpea Flour Crepes) w/ Carrot and Purple Cabbage Salad, which is perfect for any meal. I've made it for breakfast, lunch, and dinner (and may have even snuck a leftover from the fridge as a snack). Chickpea flour has a lovely savory flavour and along with the turmeric, ginger, cilantro, and chili powder, these crepes taste great. I served them as Gurbani does, with ketchup or Mint Chutney.
Along with the savory breakfast recipes I've tried, sweeter recipes such as the one for Dried Fig, Walnut, and Chocolate Chunk Granola, are delicious too. This recipe was inspired by and made for her dad. The orange zest in the granola really brings out all the other flavours and the light brown sugar and maple syrup lend a caramel-quality. Her recipe for Almond Cinnamon Waffles w/ Summer Berries is the recipe she makes for her own family on Sunday mornings. The batter contains a blend of AP flour as well as almond flour which gives these waffles a lovely crispness. Topped with whipped cream and fresh berries, these waffles feel like a treat to enjoy on the weekend.
It only took the first line of the recipe for Vegetable Frankie w/ Caramelized Leeks and Red Onion for me to want to make it: "Frankie is another street food that is mouthwatering delicious."(235) In her head notes for the recipe, Gurbani goes on to give a quick history of the Frankie and how the place where she'd buy them as a child was within walking distance of the school, making Quality Frankie a perfect afterschool snack. Gurbani developed this recipe as a way for her own children to get a taste of a favourite dish she grew up with. Over the weekend, I made her Vegetable Frankie for my family. Patties are made from mashed potato, peas, and carrots which is seasoned with a special seasoning blend (Frankie Masala). Since I don't have a pressure cooker, I found that peeling and chopping the potatoes first worked well and the vegetables were cooked and ready within 15 minutes. Once the patties are formed, they're fried golden then put into a flour tortilla along with the caramelized leeks and red onion, some finely diced raw red onion, Mint Chutney, and cilantro. I served mine with some store-bought potato chips, but Gurbani also gives a recipe for homemade Masala Potato Chips that looks amazing!
When I baked the Chocolate Chip and Toasted Almond Cookies for a recent playdate my daughter had, the cookies were an enormous hit! Just the right texture -- crisp around the edge but soft middle -- and the combination of bittersweet chocolate chunks, semi-sweet chocolate chips and chopped toasted almonds is perfection. My husband even went as far to say that they're "the best chocolate chip cookie" that he's eaten!
Amisha Gurbani has written a cookbook that is full of as much flavour as it is joy! Mumbai Modern is a great book if you're looking to expand your vegetarian recipe repertoire. This is a personal book full of all the things Gurbani cherishes -- Mumbai street food, Gujarati cuisine, and all the farm-fresh produce. What I appreciate about Mumbai Modern is how through the recipes and her stories, Gurbani makes the food matter to home cooks and shares such a wonderful culinary experience.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Countryman Press for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
The recipes are organized into 7 chapters: 1) Pantry and Refrigerator Staples, 2) Breakfast, 3) Appetizers and Salads, 4) Mains, 5) Desserts, 6) Drinks, and 7) Accompaniments and Snacks. I found ingredients easy to source at my local supermarket or Indian grocer (if you live in the Halifax-area, then I highly recommend Dhaba Sweets and Spice Shoppe). What I noticed when cooking from Mumbai Modern is that Gurbani takes great care to provide home cooks with explicit and detailed instructions because providing the cook with a specific culinary experience is important to Gurbani. While I haven't tried her recipe for Chocolate Cardamom Pastry Cream, Halvah, and Pistachio Danishes, I saw how thorough her instructions for making laminated brioche dough are. Along with the pages of step-by-step instructions she also shows the process in photographs. Gurbani works to ensure the success and enjoyment of the home cook.
My favourite chapter of the book is the Breakfast chapter! My daughter and I made her recipe for Breakfast Naan Pizza, and it was delicious! Soft Garlic Naan topped with thinly sliced potato, red onion and bell pepper, spices, cheese, and eggs. The combinations of toppings are easily customizable, which is perfect for family cooking because everyone gets what they'd like. This recipe was also very quick to pull together, and I've found it makes a great lunchtime meal too. Another tasty recipe from this chapter is the one for Pudla (Chickpea Flour Crepes) w/ Carrot and Purple Cabbage Salad, which is perfect for any meal. I've made it for breakfast, lunch, and dinner (and may have even snuck a leftover from the fridge as a snack). Chickpea flour has a lovely savory flavour and along with the turmeric, ginger, cilantro, and chili powder, these crepes taste great. I served them as Gurbani does, with ketchup or Mint Chutney.
Along with the savory breakfast recipes I've tried, sweeter recipes such as the one for Dried Fig, Walnut, and Chocolate Chunk Granola, are delicious too. This recipe was inspired by and made for her dad. The orange zest in the granola really brings out all the other flavours and the light brown sugar and maple syrup lend a caramel-quality. Her recipe for Almond Cinnamon Waffles w/ Summer Berries is the recipe she makes for her own family on Sunday mornings. The batter contains a blend of AP flour as well as almond flour which gives these waffles a lovely crispness. Topped with whipped cream and fresh berries, these waffles feel like a treat to enjoy on the weekend.
It only took the first line of the recipe for Vegetable Frankie w/ Caramelized Leeks and Red Onion for me to want to make it: "Frankie is another street food that is mouthwatering delicious."(235) In her head notes for the recipe, Gurbani goes on to give a quick history of the Frankie and how the place where she'd buy them as a child was within walking distance of the school, making Quality Frankie a perfect afterschool snack. Gurbani developed this recipe as a way for her own children to get a taste of a favourite dish she grew up with. Over the weekend, I made her Vegetable Frankie for my family. Patties are made from mashed potato, peas, and carrots which is seasoned with a special seasoning blend (Frankie Masala). Since I don't have a pressure cooker, I found that peeling and chopping the potatoes first worked well and the vegetables were cooked and ready within 15 minutes. Once the patties are formed, they're fried golden then put into a flour tortilla along with the caramelized leeks and red onion, some finely diced raw red onion, Mint Chutney, and cilantro. I served mine with some store-bought potato chips, but Gurbani also gives a recipe for homemade Masala Potato Chips that looks amazing!
When I baked the Chocolate Chip and Toasted Almond Cookies for a recent playdate my daughter had, the cookies were an enormous hit! Just the right texture -- crisp around the edge but soft middle -- and the combination of bittersweet chocolate chunks, semi-sweet chocolate chips and chopped toasted almonds is perfection. My husband even went as far to say that they're "the best chocolate chip cookie" that he's eaten!
Amisha Gurbani has written a cookbook that is full of as much flavour as it is joy! Mumbai Modern is a great book if you're looking to expand your vegetarian recipe repertoire. This is a personal book full of all the things Gurbani cherishes -- Mumbai street food, Gujarati cuisine, and all the farm-fresh produce. What I appreciate about Mumbai Modern is how through the recipes and her stories, Gurbani makes the food matter to home cooks and shares such a wonderful culinary experience.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Countryman Press for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
January 31, 2022
Amisha'd jam lab definitely has done a fantastic job with this book..Love different kind sof spice blends she has penned for this book!
January 22, 2022
Love her narration! Very inspiring. Lovely photos as well.
December 1, 2021
Beautiful photographs accompany every recipe. You'll want to be confident in the kitchen to make the majority of the recipes, but they are doable for any determined diner.
February 27, 2025
I really like this cookbook. It is a great introduction to new flavors, cooking styles and techniques. I do think the author under estimates prep time for most of the recipes. I do benefit from living near an Indian grocery to source fresh curry leaves and special types of daal. We have enjoyed every recipe we’ve made and look forward to making more. A disclaimer that this is not my cultural background so I can’t comment on authenticity or “rightness” of recipes, although I’m not sure that this would be the author’s goal since they have melded their life in India with their life in California for these meals.
Wins:
Cilantro mint chutney- so good and really required in any dish that recommends the pairing
Breakfast naan -simple yet tasty. Easy to switch up with leftover veggies at home
Sooji Dhokla —a new food for me and I really enjoyed them. Made good leftover too
Sambhaaro— unexpected great meal, kept reaching for more
Gujarati Daal and Bateta Nu Shaak—really good, great leftovers
Pudla—easy to get these too thick and they lose quality. Also a new food for me that I’m glad to have tested
Wins:
Cilantro mint chutney- so good and really required in any dish that recommends the pairing
Breakfast naan -simple yet tasty. Easy to switch up with leftover veggies at home
Sooji Dhokla —a new food for me and I really enjoyed them. Made good leftover too
Sambhaaro— unexpected great meal, kept reaching for more
Gujarati Daal and Bateta Nu Shaak—really good, great leftovers
Pudla—easy to get these too thick and they lose quality. Also a new food for me that I’m glad to have tested
December 11, 2021
There’s some really.... damaging and inaccurate health and medical information here. Such as “going on a liquid diet to remove the toxins from his body”. Ek.
The recipes are largely lovely (though I have some qualms with there being no difficulty or time ratings, and it’s pretty weird to not organize seasonally or at least suggest seasons with the refrain of eating what’s in season running through the book), but it’s hard to ignore the constant refrains of “processed food is UNHEALTHY and if you make it yourself it’s HEALTHY” and that kind of frankly inaccurate diet culture shit.
The recipes are largely lovely (though I have some qualms with there being no difficulty or time ratings, and it’s pretty weird to not organize seasonally or at least suggest seasons with the refrain of eating what’s in season running through the book), but it’s hard to ignore the constant refrains of “processed food is UNHEALTHY and if you make it yourself it’s HEALTHY” and that kind of frankly inaccurate diet culture shit.
June 22, 2025
Felt like some of the recipes were incorrectly proportioned, possibly due to being downsized from larger batch recipes (excessive marinade for the paneer skewers and too much sugar for the pear jam and chai latte although the sugar content may be a personal preference), but using common sense easily remedies most of these occurrences. Overall the recipes were very flavorful and I have already incorporated some into regular rotation (Brussels, nectarine shrub, homemade chai masala, chai masala latte) and plan to continue to try more.
August 18, 2023
Tasty homemade Indian recipes with a California flair, with beautiful photos and fresh ingredients. Made the palak paneer mushroom & corn sabzi (which was OK) and the mushroom & garlic kulcha (which was outstanding). Still want to make the butter garlic naan; blood orange & rosemary marmalade; breakfast naan pizza; brussels sprouts with dates, walnuts, and pomegranate; handvo (savory rice-lentil vegetable cakes); and masala chai tiramisu.
January 20, 2022
I think I would love the food
These recipes look hard to me. A lot of them were appealing but some, not so much. I would have trouble rounding up all the needed stuff. I know I would love these if someone made them for me. But, as a cookbook, and not as the food, I bet I don’t go back to it. Maybe, if I feel really motivated..
These recipes look hard to me. A lot of them were appealing but some, not so much. I would have trouble rounding up all the needed stuff. I know I would love these if someone made them for me. But, as a cookbook, and not as the food, I bet I don’t go back to it. Maybe, if I feel really motivated..
February 10, 2022
This book is absolutely beautiful and the recipes seem lovely. However, they seem to have 5000 steps and I don't want to do this much work for dinner. I would love to eat them though. There were a few recipes I do want to try though.
July 17, 2022
I follow this author on instagram and I was super excited when she was coming out with a cookbook. I wish there were more pictures and many of the recipes have many ingredients and instructions. With that being said, I am super pumped to try and make anything from this book.
August 26, 2023
This is an awesome cookbook. It hits several sweet spots - it is vegetarian, it is distinctly Indian, and it is elevated but not out of reach. Yumm, recommended.
October 9, 2025
SUCH a gorgeous cookbook. The recipes all sound delicious, and each one has a completely breathtaking photo to go with it.
August 12, 2022
This cookbook had a lot of recipes for jam, pastries and desserts, which I am not really interested in.
I was most interested in the chapter about main dishes. These all looked very good.
I made the potato curry recipe and it was delicious.
I was most interested in the chapter about main dishes. These all looked very good.
I made the potato curry recipe and it was delicious.
October 7, 2022
Probably my favorite cookbook of this year. Everything looks so delicious! I’ve made 4 things already & they were amazing!! And the recipes have been fairly easy to veganize.
August 2, 2024
Beautiful, but overly time-consuming recipes.
December 11, 2021
There’s some really.... damaging and inaccurate health and medical information here. Such as “going on a liquid diet to remove the toxins from his body”. Ek.
The recipes are largely lovely (though I have some qualms with there being no difficulty or time ratings, and it’s pretty weird to not organize seasonally or at least suggest seasons with the refrain of eating what’s in season running through the book), but it’s hard to ignore the constant refrains of “processed food is UNHEALTHY and if you make it yourself it’s HEALTHY” and that kind of frankly inaccurate diet culture shit.
The recipes are largely lovely (though I have some qualms with there being no difficulty or time ratings, and it’s pretty weird to not organize seasonally or at least suggest seasons with the refrain of eating what’s in season running through the book), but it’s hard to ignore the constant refrains of “processed food is UNHEALTHY and if you make it yourself it’s HEALTHY” and that kind of frankly inaccurate diet culture shit.
Displaying 1 - 19 of 19 reviews