This “delicious and exciting” (Anthony Bourdain) take on Indian food features personal stories and 100 recipes from Top Chef alum and owner of Oakland's Juhu Beach Club, Chef Preeti Mistry.
Influenced by her background as a second-generation Indian — born in London, raised across the US, now based in the Bay Area — Preeti's irreverent style informs her personality and her food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.
Organized by feeling rather than course or season, with chapters like Masala Mashups, Farm Fresh, and Authentic? Hell Yeah, The Juhu Beach Club Cookbook weaves Preeti's culinary journey together with more than 100 bold, flavor-forward recipes to excite and inspire home cooks. Illustrated throughout with full-color photography and playful line art, this book captures the eclectic energy and wide-ranging influences of one of the West Coast's most up-and-coming chefs.
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Preeti Mistry is a chef and activist, known for their restaurants Juhu Beach Club and Navi Kitchen, both formerly in Oakland, CA. Born in London and raised in the United States, the James Beard Award-nominated chef earned their classic culinary credentials in the UK. When Preeti returned to the US, they worked as an executive chef at Google, among other gigs, before launching the pop-up that morphed into their popular restaurant. They live with their wife, Ann, in Northern California.
Sarah Henry is a San Francisco Bay Area-based freelance writer. She is the author of the book Farmsteads of the California Coast (Yellow Pear Press).