East to East

A joyful celebration of the immigrant experience told through the universal language of food. Brimming with raw, beautiful storytelling and 101 Indian-inspired recipes that draw on a global pantry and burst with flavor, this immersive cookbook will fill your heart and table.

Mumbai-raised, New York City–based chef Rachel Gurjar shares the triumphs, hardships, and delicious discoveries that come from leaving your home and navigating a foreign country. Through inventive dishes that seamlessly blend the foods of her childhood and travels with beloved American staples, Gurjar’s cooking showcases the tantalizing possibilities that arise when cultures collide. Recipes for dishes ranging from condiments, snacks, and breads to entrees, drinks, and desserts include:

• Salmon Red Kari
• Paneer with Sungold Tomatoes and Basil
• Chicken Kebab Caesar Salad
• Shrimp Biryani with Pineapple Raita
• Spicy Butter Masala Pasta
• Dirty Chai Espresso Martinis
• Cardamom Sticky Toffee Cake

Stunning photography enlivens these recipes and transports you to the streets and stoops of New York City and the beaches and markets of Mumbai. Written with honesty, passion, and vulnerability, East to East is both a tribute to the immigrant experience with all its highs and lows and a universal tale of resilience, courage, and identity. With this sumptuous guide, Rachel’s food—creative, balanced, complex-tasting, and always appealing—comes to your kitchen.

HIGHLY COOKABLE RECIPES: Discover accessible dishes perfect for weeknight dinners and weekend hosting. This game-changing cookbook brings Indian food into your repertoire with a fresh spin and approachable instruction.

FLAVORFUL FOOD: From Sweet and Sour Pomegranate Chex Mix to Cheesy Masala Eggs, Lamb Keema Taco Bowls, Cardamom Sticky Toffee Cake, and Haldi Doodh, these 100+ Indian and Indian-inspired recipes draw on global flavor. 

A CHEF’S JOURNEY: In these pages, Rachel Gurjar shares her story—from her childhood in Mumbai to her arrival in New York in the freezing midwinter, the racism she faced and her decision to forge onward, and that first juicy bite of a street taco that rocked her palate and changed her cooking forever. A Culinary Institute of America graduate and former food editor at Bon Appétit, she has now crafted her first cookbook, showcasing her incredible flair for making traditional dishes taste fresh and new.

BEAUTIFUL GIFT BOOK: This gorgeous, photo-rich volume appeals as both a cookbook and a travelogue. Rachel’s personal narrative wraps beautifully around the recipes, which she shares as a way to preserve culture, tradition, and memories. Altogether, this is a luxe package full of spirit that makes a lovely gift to cook from, learn from, and display proudly on a coffee table or cookbook shelf.

Perfect for:

• Home cooks who enjoy Indian food and flavors 
• Fans of books like Korean American, Cook This Book, First Generation, and Where Cooking Begins
• Readers of Bon Appétit, Cherry Bombe, and other food media
• Immigrants and first-generation cooks
• Gift-giving for housewarming, holidays, birthdays, or any special occasion
• Armchair travelers and cookbook collectors