I fell in love with Heartland Masala while reading an early page where Auyon Mukharji talks about developing his roti rolling skills. He shares that in the time it takes him to shape one lumpy roti, his mother can make 10 perfectly round rotis with her eyes closed. But he persists in making roti, because the only way to get better at it is to do it. I annoyed my housemate by reading this section aloud to her. Because, exactly! To get better at cooking you have to do it, and pay attention to what you are doing. (There’s nothing wrong with throwing a meal together, or using prepared foods, fed is best, but if you really want to learn to cook well, you have to practice).

There’s something about Heartland Masala, an Indian Cookbook from an American Kitchen that feels like the best kind of group project. Jyoti and Auyon Mukharji bring a fun mother/son collaborative feel to the text. At the end of the book, they name and thank all of their recipe testers and I fell even more in love. I love it when a cookbook provides a foundation for their recipes and then encourages experimentation. In the “how to use this book” section, Jyoti says,

Although the recipes in this book are as specific as possible about quantitative details like ingredient measurements and cooking times, such precision is wildly foreign to most Indian home kitchens.

Jyoti’s experience as a cooking teacher really shines through. She talks about ingredients and techniques in a way that makes me feel like I could give this to people and they would turn out respectable final products. I also really enjoyed Auyon’s bits of history throughout the book. I did not know that the world wide popularity of Butter Chicken (Murgh Makani) was facilitated by the evils of The Partition, or that the families who brought it from Peshawar to the restaurant they co-founded in New Delhi are now rivals. As a side note, if you revere the British Empire, this is not the book for you. Auyon does not shy away from the harms committed by the British. It’s not a big part of the book, but I found it interesting. Food is political.

The illustrations by Olivier Kugler compliment the charm and whimsy of the text. One of my favorites is an illustration of a conversation between Jyoti and Auyon about deep frying. It ends with Jyoti turning to the reader and saying, “My son is a coward. Ignore him. Fry deeply.” Another favorite illustration is the Daal Bubble Monster (leave your lid cracked). This is a lovely cookbook and I can’t wait to have a physical copy in my hands.

I received this as an advance reader copy from The Collective Book Studio and NetGalley. My opinions are my own, freely and honestly given.

A cookbook review is a funny thing for me to write. I love cooking, and I do in fact read many cookbooks cover to cover, but I don't write many cookbook reviews. My best approach to reviewing this one was to read it and cook several recipes to understand the authors' approach to cooking, as well as the style and techniques they use. Especially when it comes to South Asian food, approach and ease of technique are things I consider when looking for a cookbook for broad appeal.

I loved the structure and tone of the cookbook: there are anecdotes that make the book feel approachable and friendly, helping remove some of the barriers to what can be perceived as a complex style of cooking. There are illustrations to help the process. For example, there is a drawing of diced onion in three different shades: raw, sauteed, and caramelized, to help give the reader a baseline for using visual cues for cooking. There are also mouthwatering photographs of completed dishes, which I always find helpful if I've never cooked a particular dish before. While taste is the most important component, "does it look right" is a question I always ask myself in the kitchen.

I have been cooking Indian and South Asian food for two decades - I learned some of the techniques in college, and have been exploring new methods (like pressure cooking curries) in the years since, and Indian dishes feature in my regular cooking rotation. This means I have a well-stocked spice cabinet (if you know me, you already knew that), including whole spices not just ground. This cookbook leans on whole spices, either crushed or ground fresh, which pays off for flavor in stovetop cooking. I do have a spice grinder, but when I was crushing 1/4 cup black pepper, I placed the peppercorns in a ceramic ramekin and used the base of a clean jar that fit inside.

I cooked two of the chicken dishes for my review to get a sense of the cooking style, and because those two were dishes I'd never made before: Murgh Kaali Mirch, dry chicken curry with garlic and black pepper, and Murgh Do Pyaaza, double onion chicken curry. My primary taste critic (my husband) suggested we try both dishes again in the future, which is a sure sign of a winner in our house. I found the directions easy to follow, and appreciated the tips for changing consistency. I found I wanted to slightly alter the flavor profile of the murgh do pyaaza, and added a little more cumin at the end. Both recipes were delicious hot and as leftovers.

The cookbook gets a little more adventurous than I am often comfortable with: there's a whole chapter on fried snack foods. I stay away from deep frying, and for review purposes didn't think it would be fair to adjust those recipes for my air fryer. I will make some attempts in the future.

I always recommend that you check a cookbook out of a library to make sure you want to cook enough of the recipes and that the technique and approaches to a cuisine will work for you. But if you are looking for stovetop recipes for primarily Punjabi and Bengali style foods with a conversational recipe style, this cookbook will work for you.

I can tell you without a doubt that this will be one of our family’s staple cookbooks for a long time to come! I loved the authors’ narratives and illustrations. Sometimes, authors of cookbooks seem to be sharing stories or information or background just to take up space (hi, every single online recipe blog), but these stories were SO poignant and really brought the recipes to life! And the recipes themselves are SO. GOOD. I’ve been trying to find a good Indian cookbook for a long time, and since I have a preference for a lot of our Punjabi and Nepalese restaurants locally, I had a hard time finding the right fit. And HEARTLAND MASALA is exactly right! I’m also from the Midwest, so there were some elements that I found extra relatable because of that personal geographic and cultural familiarity that served as the backdrop for the authors’ experiences.

I am so glad I got the chance to read this beautiful, fun, inspiring book full of recipes we will keep coming back to over and over again for years to come! I cannot wait for pub day; this will definitely be a favorite gift to give. I’m excited to share it! Thank you so much for the publisher and NetGalley for sharing this e-arc with me and to the authors for sharing their stories, tips, drawings, and wonderful recipes.

This is a really nice book with wonderful and easy to follow recipes with little stories that add flavor.

Heartland Masala by Jyoti and Auyon Mukharji is a delightful discovery for both novices and seasoned home chefs. Despite not being much of a cook myself, I handed the book to my mom—who absolutely shines in the kitchen—and she sailed through several recipes with ease. The writing is warm and personal. We both loved the playful drawings and the heartfelt introductions to the authors.

Heartland Masala is an absolute gem of a cookbook. As an avid (but still learning!) home chef, I was thrilled by how approachable, flavorful, and thoughtfully curated this collection is. The Murgh Makhani, better known as butter chicken, has quickly become a favorite in my house. It’s hands-down the most authentic version I’ve ever made, and it came out rich, creamy, and perfectly spiced.

One thing I especially appreciated is how the cookbook places a strong focus on the American kitchen. It offers both traditional ingredients and smart, accessible alternatives for items that may not be in every pantry. That kind of flexibility makes this book not only authentic but also incredibly practical. The beautiful illustrations throughout add warmth and character, making it just as enjoyable to flip through as it is to cook from.

While I was a little disappointed that there wasn’t a recipe for naan, the wide variety of other dishes more than makes up for it. I love that this book doesn’t stop at main dishes; it includes spice mixes, desserts, and drinks that round out the experience and celebrate the full range of Indian-inspired cooking.

I’m already planning to try the tikka masala this weekend, and I can’t wait to explore even more. This book gets a definite 5 stars from me, perfect for any home cook ready to dive into bold, heartwarming flavors.

Thank you to NetGalley and the publishers for the ARC of this wonderful cookbook. I have already preordered the physical copy for when it releases in a few months!

This is such a wonderful cookbook, and would make such a useful addition to any kitchen. There is a ton of advice here on how to shop for the right ingredients, considering some may be hard to find in the US, and on how to prepare everything individually. The illustrations were gorgeous, and the mother/son notes were so bright and wholesome. Thanks to NetGalley for letting me read this

This cookbook is absolutely delightful and packed with heart and personality. I love that the authors are a mother and son team, each bringing their own unique experience, voice, and perspective. The illustrations are ADORABLE and add so much to the an already perfect cookbook. I love eating Indian food out, but don't cook it very often in my home kitchen. This cookbook is approachable and gave me confidence and courage to try cooking one of my favorite cuisines at home. You will find all of your favorite recipes, vegetarian, daals, meat-based, rice/bread, and chutneys galore. I really appreciated the section on spices and resources. So many delicious recipes, but the standouts for me are Murgh Makhani (Butter Chicken), Aam Lassi (Mango Lassi), Masala Chai, Mishti Dot (Baked Sweet Yogurt), and Doodh Seviyan (Cardamom Milk Pudding with Noodles). YUM.

Thank you to Jyoti and Auyon for inviting us into your hearts, family, and kitchens. I devoured every page of this book and will be pre-ordering it for my own collection.

Thank you to #NetGalley and the publisher for the opportunity to review an advanced copy.

All views expressed are my own.

Heartland Masala by Jyoti Mukharji and Auyon Mukharji is everything I’ve been looking for in an Indian cookbook, and I didn’t even know it existed until now! I recently fell head over heels for Indian cuisine after trying it for the first time in January, and ever since, I’ve been on a mission to dive deeper: cooking more, learning more, and honestly just soaking up every delicious, flavorful moment. This book is the exact kind of guide I needed.

First off, it’s beautiful. The hand drawn illustrations give it a cozy, homey vibe that makes the whole thing feel like a beloved family heirloom, one I plan to scribble in, cook from, and pass down. The photography is gorgeous too, even if not every recipe has its own photo. That didn’t bother me one bit because the rest of the book more than makes up for it.

What truly sets Heartland Masala apart is how welcoming and thoughtful it is. The intros by Jyoti and Auyon make every recipe feel personal and warm, like they’re right there with you in the kitchen, offering tips, encouragement, and cultural context. The beginning of the book is packed with helpful gems: definitions for common cooking terms, shopping advice, ingredient overviews, and even linguistics! As someone navigating Indian cooking in an American kitchen, this made a huge difference.

What’s extra special is that the authors live in the American Midwest, and they get the challenges of trying to cook Indian food without a local Indian market or lifelong familiarity. Their explanations are clear, their tips are practical, and their love for the food and culture just pours off the page. There are even illustrated guides on folding dough for samosas and parathas, plus advice on grinding spices, understanding legumes, and creating full meal menus.

It’s not just a cookbook; it’s a culinary and cultural journey. With 99 recipes and a strong vegetarian focus, there’s so much to explore, whether you’re making staples like chana masala or discovering new favorites like Masala Brussels Sprouts.

I know this is a cookbook I’ll keep coming back to, and with my own notes and tweaks, I think it will become a family heirloom. If you’ve ever wanted to try Indian cooking at home but didn’t know where to start, this is the book. Approachable, heartfelt, educational, and mouthwateringly good.

Prepare your kitchen for some amazing smells because Heartland Masala is a total gem. 💛

Thank you to NetGalley, Jyoti Mukharji, and The Collective Book Studio for the eARC of this book.

Thanks to the publisher and NetGalley for letting me review this book. I love Indian food and am always looking for more recipes to try. The pictures were gorgeous! The book also had a bit of history about some of the foods, which was great; along with the various spices used. There’s several recipes I can’t wait to try.

Reminiscent of Susan Branch's cookery books, with its mix of hand-drawn images, quirky stories and information, and recipes, this book is a feast for the senses.
The recipes - Masala Sprouts, Bhutta Chaat, and Roti Quesadilla being just a few that I'm going to be trying - were simple to follow but with complex flavours. There were some things in there that I've cooked/eaten before, and others that I'll be trying out soo.
I really enjoyed the personal touches - the cartoons of mum and son, in particular the one about hot oil! - and found the historical backgrounds interesting too. The piece about the Mexican/Indian crossover in the early 20th century was one I'd never come across before. And as a Brit, I knew that Kedgeree is a British variant of khichdi, but I'd never really thought about culturally what it meant for the people from whom it was taken, to have it despoiled in such a way. So as well as giving me some great recipe ideas, it really made me think about the difference between enjoying and appreciating food from other cultures, and culturally appropriating it.
A great read and an inspirational one too.
Thanks to #NetGalley for the ARC

Thank you to The Collective Book Studio and Netgalley for this ARC! Here is what we made:

Kaathi Roll (and Paratha and Dhania Pudina Chutney and Murgh Makhari …) - this recipe was our favorite but it involved A LOT of work because we had to make four recipes. But it was worth it! The butter chicken was so moist and flavorful, and paired well with the marinated onions, the rich eggs, and the herbaceous chutney. And the wraps were basically covered in butter. What more could you want?

Murgh Do Pyaaza - or double onion chicken curry, which is exactly as it sounds. It had grated onions and full shallots that “bloomed” as you cooked them. We loved the intense onion flavor and thought the spices really enhanced both types of alliums in here

Vindaloo - this packed a KICK. It was earthy and spicy, and the pork came out very tender. I ended up eating this with some yogurt because my first bowl had me crying from the heat in the best way

Masala Brussel Sprouts - this is up there with our new favorite way to make Brussels! The potatoes gave it a fun texture and we liked the sour note from the dried mango powder

Baghare Baingan - I love eggplant so I’m always happy to try out new ways to cook it. I liked the tamarind, the nutty peanuts, and the complex jaggery, but the dish came out a bit watery for our taste. However, it was still very good

Shorshe Chingri - this curry had an intense mustard flavor that I preferred more on the potatoes than the shrimp. That being said, I was shocked at how tender the shrimp were using this cooking method!

Overall, we really liked everything we cooked from the book. Our only general criticism is that the recipes were very oil heavy, so not the healthiest, but that’s a minor quibble. Everything was delicious!

Heartland Masala is out 8/3!

4.5/5 stars

There's an audience for this book, but it's not a big one. Decent enough recipes and anecdotal tidbits, but nothing new in terms of Indian home cooking. Most of the recipes are lengthy in ingredients and steps that made it almost unaccessible for most American cooks. The pictures are pretty though.

All the stars! I preordered this cookbook as soon as I finished reading the arc. I cook Indian dishes at least once a week at home, and we eat it out several times a month. I'm always looking for new recipes to try, although some are fairly difficult (as a basic home cook) and not explained clearly to those without knowledge of specific techniques or flavors. That is not true about this cookbook. I appreciate the focus that was placed on the American kitchen, and substitutes that might be a little bit easier to find (or recipes to avoid entirely until you can get the recommended produce, for example, because the American substitute might not have the right flavor profile that is intended).

The illustrations were whimsical and stunning, but I did really wish for actual photographs of the dishes - until I got further into the cookbook and they were all there! The photos were beautifully arranged, and showcased different ways to create meals from the provided recipes.

This cookbook is perfect for anyone looking to expand their experience in the kitchen with Indian recipes, but may need a little bit more guidance that a simple recipe contains.

Thank you to The Collective Book Studio and NetGalley for an e-arc of this cookbook!

Detailed, informative, and delightful. This cookbook walks you through the basics in the most through and insightful way with wonderful illustrations and beautiful photos.

Heartland Masala is a good beginners introduction to Indian cooking and recipes. The recipes, from different Indian regions introduce readers to the vast array of Indian ingredients, and include detailed notes and tips with each recipe, fun illustrations, delicious images, and interesting history of Indian foods.

Heartland Masala is a cookbook, but it’s also a family story. There are 99 recipes from a beloved Indian cooking instructor in the Midwest, alongside thoughtful essays by her son that trace memory, migration, and identity. The food is rooted in everyday life, simple, flavorful, and full of heart. The essays add something deeper without feeling heavy. It’s not just about what’s on the plate, but how food holds people together. A quiet, moving read that feels like sitting in someone’s kitchen.

I could not love this book more. The illustrations AND pictures? So fun, cute, and practical. I will be buying this for friends. The recipes feel approachable and special.

I am officially hungry. These recipes look absolutely amazing. Indian recipes have always daunted me with all of the spices and ingredients, but this cookbook made it all seem easy and doable. I loved the combination of cartoonish drawings and actual pictures of the foods themselves. I would devour pretty much any recipe in this book.

This is a fantastic cookbook for Indian food - the family tales and authentic recipes make it a lovely book to dip into and read, as well as an amazing resource. There are lots of vegetarian options - with many recipes showing different ways of preparing vegetables / lentils / beans / paneer. All the recipes have clear step by step instructions (and there are even helpful diagrams for how to fold samosas / assemble parathas which I appreciated)

The hand drawn illustrations add character - the only thing I wish was slightly different is that I would have preferred if the photographs of the finished recipes were next to the relevant recipes, but this wouldn't stop me buying this book and I'm sure I will use it often.