Author, screenwriter, and producer Sri Rao just released a new book called Bollywood Kitchen: Home-Cooked Indian Meals Paired with Unforgettable Bollywood Films. Trust me: you want this book.
Bollywood Kitchen is organized as a dinner-and-a-movie entertainment guide. Rao chooses one of his favorite recent Hindi films and pairs it with entrées and sides designed to complement one another–and the movie. For example, Kaahani‘s entry features recipes for kati rolls, which originated in Calcutta, where the movie is set. The meal for the family film Chillar Party consists of Rao’s take on fish sticks and healthy vegetables with a kid-friendly twist.
The first thing you’ll notice about Bollywood Kitchen is how extraordinarily colorful it is. Rao’s publishers secured the rights to use images from all of the films he mentions, so the book is full of amazing posters and stills. On top of that, the food is beautifully photographed.
One of the many gorgeous movie stills featured in Bollywood Kitchen.
The second thing you’ll notice is the effort Rao put into making his ideas for dinner-and-a-movie night doable. The films he selected are generally available on streaming services or for rent or purchase from places like iTunes. My public library has nineteen of the twenty-two films featured available on DVD or Blu-ray. For each entry in the book, Rao suggests three similar movies also worth checking out.
Rao’s recipes are easy to execute, as well. It’s clear that his goal is to get his readers cooking, while leaving them with enough time and energy left to actually enjoy the movies. Chickpea dishes use canned beans, not dry beans that need to be soaked for hours. Rao suggests time-savers like using pre-cut squash from the grocery store.
The very first recipe in Bollywood Kitchen requires zero cooking skills. Rao’s “Bollywood Popcorn” puts a spicy twist on a movie-night staple, and all that’s required is mixing together some common pantry spices to make a topping for do-it-yourself microwave popcorn in a paper lunch bag. The novelty of the lunch bag alone was worth it to me (not to mention it tasted great).
Using ingredients found in most American homes plays an important role in the story of Bollywood Kitchen. As he mentions in the book’s introduction, Rao was born and raised in small-town Pennsylvania to Indian parents who moved to the United States in the late 1950s. Decades before the internet made accessing products from around the globe a snap, Indian-American home cooks had to get creative, adapting their family recipes to use ingredients easily found in major grocery stores. This often meant using spices common in Mexican food — such as cayenne in place of Indian red chilli powder — or substituting ground beef for hard-to-find mutton.
These aren’t necessarily dishes that would be served in a restaurant, so the only way to taste them is with an invitation to someone’s home. Now that Indian ingredients are more accessible, I wonder if Indian-American home cooks have adjusted their recipes or if they’ve stuck with the recipes they used in the decades before the internet? Whatever the case, Rao’s description of his upbringing gave me greater insight into the lives of my high school classmates and the compromises their parents made to fit into an America that was not nearly as interested in diversity as it is today.
Confession time: I am not a good cook. I’m a good baker, but the idea of being responsible for dinner stresses me out. My wonderful husband, Greg, has handled most of the cooking in our household for the last dozen years, for which he has my eternal gratitude. Nevertheless, I actually made a couple of the dishes from Bollywood Kitchen, and they turned out great!
I chose two recipes crafted to accompany the gripping thriller NH10 — Northern Indian fare that one might find in the region where the movie is set. I started with something in my wheelhouse: kheer. Rao warns that Indian desserts can be quite sweet, so I only used about two-thirds of the recommended amount of sweetened condensed milk. The resulting dish was perfectly sweet (to my taste) and had a wonderful creamy texture, slightly thinner than American-style rice pudding.
One word of caution is that most of Rao’s recipes are designed to feed from four to six people, and with generous portions at that. I wound up eating more kheer in a week than one human should reasonably consume, not that I’m complaining.
The other dish I made was Rao’s chana masala, and it was amazing. The spicy chickpeas make for a hearty vegetarian entrée, especially when accompanied by naan. Greg and I have vowed to make it one of our go-to dishes; it’s that tasty. If someone with as limited a skillset in the kitchen as I have can make something as delicious as this chana masala, the recipe has to be good.
The cherry on top is that Rao has wonderful taste in movies. Almost all of the films featured in Bollywood Kitchen — big hits like Kapoor & Sons and gems like Haider — wound up on my “Best Of” lists for their respective release years. As the producer of New York and Badmaash Company and the writer of Baar Baar Dekho, Rao has enough experience in the film industry to know a good flick when he sees one.
Bollywood Kitchen is a must-have book for hardcore Hindi-film fans, but the movies featured offer a great introduction for any Bollywood newbies. The recipes themselves suit those new to cooking Indian dishes at home, although even those who prepare Indian food regularly will appreciate the meal-planning that Rao’s done. This really is a terrific book. Get it here.
.
