This 3 pack collection of signature blends developed in collaboration with Chef Preeti Mistry features spices and masalas that are essential to anything from her cookbook Juhu Beach Club.
Sambar Masala This masala provides the kicky flavor in Sambar, a South Indian lentil soup. The dried lentils are roasted and ground with whole spices to create a terrific addition to vegetable sautés and seafood dishes such as calamari or mussels.
Smokey Black Cardamom This masala was one of Preeti's first creations. The intensely smokey flavor of black cardamom is beautifully balanced with the sweetness of fennel seed to make a perfect match for braised beef short ribs and lamb shanks or hearty winter roots vegetables and greens.
Mustard Fenugreek This spicy, tangy, bitter, and bright masala was originally created for a poultry marinade but it also makes a great rub for firm white fish or lighter vegetables like zucchini, asparagus, and cauliflower.
What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant. -- Anthony Bourdain
Vibrant and unexpected,The Juhu Beach Club Cookbookis a bold take on Indian food from Oakland-based James Beard Award nominee 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.
Cookbook Sold Separately: ISBN 978-0-762-46245-2