6 cookbooks that are an ode to the richness of Asian cuisine

To say the least about the food scene in India, it can cater to virtually any craving you have. From salmon roll sushi to Bombay sandwiches, butter garlic lobster, pho, and even more niche dishes, you’ll find it all here. India has come a long way in recognising the diversity of cuisines—especially Asian—and people are finally embracing it. This is true not only for India but also for the West. Over time, the world has begun to uncover the wonders that lie within Asian kitchens. Be it Bangladesh’s bhuna khichuri, Vietnamese pho, or Myanmar’s mohinga, the popularity of these dishes, once considered underrated is slowly increasing. To give this movement a further push, we’ve found some truly amazing cookbooks featuring some of the best and most niche recipes you’ll find. Take a look!

Made in Bangladesh by Dina Begum 

Made in Bangladesh by Dina Begum takes you through 75 of the most authentic Bangladeshi recipes, highlighting the nation’s flavours across its six seasons—summer, monsoon, autumn, late autumn, winter, and spring. From modern classics to timeless dishes, the book features recipes like puchka (potato and chickpea-filled pastry), tenga (sour fish stew), narkel diye murghi (spiced coconut chicken), dhood puli pitha (coconut-stuffed dumplings), and much more. Alongside recipes, Dina provides pantry essentials along with vegetarian, vegan, and gluten-free options, as well as tips for creating festive menus. This is exactly what you need before hosting your Diwali party this year—these recipes will be a game-changer.

Flavors of Indonesia by William W Wongso

If you’re a fan of Asian food or love discovering new dishes, Flavors of Indonesia by William W Wongso should be on your list. Winner of the Gourmand 2016 Best Cookbook of the Year, this beautifully illustrated book explores the rich, subtle, and complex tastes of Indonesia’s diverse regional cuisines. Celebrated chef and TV personality William Wongso takes readers on a journey through Indonesia’s food scene, from the royal cuisine of Java to the lively street food of Sumatra and Sulawesi. Along the way, you’ll learn about local spices, fresh ingredients, and the deep cultural and historical roots behind each dish. Complete with recipes and techniques adapted for modern kitchens, Flavors of Indonesia is sure to bring you the taste of Indonesia right in your house. 

Jayaflava: A Celebration of Food, Flavour, and Recipes from Sri Lanka by Tasha Marikkar

The least that can be said about Sri Lankan cuisine is that it’s an untapped treasure trove of flavours. Jayaflava: A Celebration of Food, Flavour, and Recipes from Sri Lanka by Tasha Marikkar gives you a peek into the lively food scene of the island. While Sri Lanka’s proximity to India and its colonial history with the Portuguese, Dutch, and British have influenced its cuisine, the island has developed its own distinct and flavorful dishes. With 150 recipes adapted for home cooks, this book offers a deep dive into traditional Sri Lankan cuisine, featuring sample menus, spice explanations, cooking techniques, and descriptions of traditional utensils. It’s a complete guide to bringing the authentic tastes of Sri Lanka into your kitchen. You can thank us later.

Parsi: From Persia to Bombay: recipes & tales from the ancient culture, by Farokh Talati

Even in the Indian food scene, Parsi cuisine is one of the most loved yet unexplored cuisines. In Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture, chef Farokh Talati gives you a glimpse of over 150 recipes that celebrate food, feasts, and family favourites. With step-by-step photographs demonstrating techniques like as cracking coconuts and making homemade paneer, this cookbook not only proposes a treasure trove of traditional recipes but also preserves the cultural narrative behind them. In essence, combining Talati's extensive experience in London's restaurant scene with cherished family recipes, this book is a heartfelt invitation to experience and relish the flavours of this culture.

Japanese Cooking: A Simple Art by Shizuo Tsuji

 

It goes without saying that Indians have absolutely grown to love Japanese food. Japanese Cooking: A Simple Art by Shizuo Tsuji is a rendition of the classic cookbook originally published 25 years ago that played a significant role in putting Japanese cuisine on the global map. In this book, Tsuji details the philosophies and techniques of Japanese cooking, making his insights as relevant today as when they were first written. With over 230 traditional recipes, comprehensive explanations of ingredients, and stunning illustrations this edition continues Tsuji's mission to make the authentic taste of Japanese cuisine accessible to cooks around the world. 

 Burma Rivers of Flavor by Naomi Duguid

One region that needs more recognition when it comes to food is Myanmar, for its flavours and dishes are truly worth exploring. With 125 recipes, the book by Naomi Duguid underlines inventive uses of accessible ingredients, along with classic yet easy-to-make dishes like the soulful tea-leaf salad and soothing mohinga. You’ll find these recipes accompanied by interesting stories from Duguid’s travels. In this book, you’ll also get to know about the culture and gracious people of Myanmar, making it a must-have for any food lover.

Lead image credit: Pexels 

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