I probably need to say more than yum for this review, but yum. Heartland Masala grabbed me from the beginning with the illustrations and the authors’ stories. The basics of Indian cooking and ingredients were explained well and the recipes were fantastic. I’m glad to add this to my home library.

Heartland Masala focuses on Indian recipe that can be made in an American kitchen. The cookbook gives subsitutions to ingredients that might be readily available everywhere.
The cookbook has sections on
scratch
salads, daals, and beans
vegetables!
poultry, meat and fish
rice and bread
this is how we party
raitas, chutneys, and a pickle
drinks and sweets
spices and sundry

Each recipe has servings, cook time, recipe blurb, ingredients, and directions. There are many hand drawn images which are beautiful.

Thank you to NetGalley for providing me with an ARC in exchange for an honest review.

Thank you to NetGalley, and the publisher for this earc.
I loved the concept of the mother son combo for the creation of this book and it being a son that has no roots in India. The history lessons were fabulous and i learnt something new from it and really made me involved in the book. The illustrations were gorgeous. Absolutely love that there was a full gorgeous picture of the recipes but i do like them next to the recipes instead of at a later page.

Heartland Masala is a celebratory family heritage cookbook with absolutely delicious recipes. Comprised of more than recipes, however, this gorgeous book has quite a lot of narrative that details Indian food culture, allowing the reader to understand Indian traditions and foodways. Anyone who loves a good mom and son cookbook or wants to learn more about Indian food should read Heartland Masala!

The illustrations in this cookbook are everything! As someone who regularly cooks Indian food, I really enjoyed the recipes in Heartland Masala. The recipes are well-categorized and I especially love how the ingredients are broken down into sections like tadka and garnish. The spice list at the end is a helpful touch and makes it approachable even for someone just starting out with Indian cooking.

I appreciate the dual authorship and found the commentary accompanying each recipe insightful. However, I read them more as tips and I think they might be more effective if they were shortened and placed after the recipe instructions instead of before.

I also really liked the concept of including a full spread photo and referencing it in each recipe. That said, I tend to decide what to cook based on how the finished dish looks, so having the image separate from the recipe makes it harder to connect the two. Flipping back and forth while cooking isn't ideal.

I enjoy cooking and I'm often adventurous while doing so and seeing this cookbook being by someone cooking far away from home limited to the ingredients available abroad I got excited. It was always my issue that exotic ingredients just aren't as readily avaliable where I live as they might be in other places and so I was hoping this exact issue would be solved in the book - maybe the authors came up with a trick or two to solve the availability issues.

One of my favourite parts of this book as a recipe collection is that the recipes seem like things a regular family might actually cook on a regular basis - sure, there's a few showy dishes for special occasions, but there are so many recipes that you may just want to make during a regular Wednesday. I find exactly that type of recipes hard to search - people naturally want to show their fancy dishes, they don't care about their basic food too much because to them, who made those things since forever already, they're basic. But I want a taste of your country, without necessarily having to spend the next 5 hours cooking.
In that regard, this book is fantastic. Perfect mixture of simple, quick meals using only a few ingredients and fancy dishes that'll take every single bowl in the house to prepare. You really get the true taste of India experience here.

Regarding exotic ingredients it's the spices you'll be searching for - the rest of the ingredients, the fresh fruit or vegetables, meats etc are actually quite readily available even for me. Indian cooking loves spices and the guide to the spices in the back really does help with seeing what things should taste like. Stale spices often don't come with the flavour you want but how are you supposed to know what you want if this isn't something you already know? I don't want to admit to how many years I cooked with dried coriander leaves that added nothing but their colour to the dishes but I had no clue because fresh coriander wasn't a thing here. Great guide and honestly, a great idea to add to begin with.

I love the mother son duo as authors as well - makes the descriptions fun to read because everyone has a different focus. His is on history, on explaining details foreigners don't know - looking at that mustard oil for example - but overall it feels a little bit familiar. He's the son who grew up eating the dishes without having roots in India, his connection is only through his parents; I'm in a similar position but not the same country. His mother is the one who grew up in India and on the dishes she later describes, but even she goes on to talk about how many dishes she only got to know later in life because of how big India is. I found those little bits of her story fascinating but also her tips on how to cook just interesting. Her and her son together made for just a fun experience - just look at that story about rolling out the roti. Can't get much closer to a mother son cooking duo than that! Or the talk about deep frying - I'm with the son on that debate, I may eat deep fried stuff but doing it myself? Whole different beast!

Other things about the book - the illustrations. They just add life. You get to know the people but on a whole other level when you can get to see them a little. Plus they're fun!
The recipes themselves - written so they're not hard to follow, even including tips such as how to properly roast your spices to get them to be fragrant and not burnt etc. Ingredients often include tips, little substitutions or just some background info and I definitively appreciate that. The spice list can be intimidating though!
I belive you can't really rate a recipe book without testing a few recipes, and the ones I tried were definitively worth it!

I'm honest, I'm no fan of having the recipe picture so far away from the recipe though. I want to open a page and have the recipe on one side and the picture on the other, I don't want to go looking for either. The photo spreads are nice to go through but it's a bit of a hassle to then go back looking for the recipe.

Overall, a great book with interesting recipes I personally hadn't all seen before with more accessible ingredients and a comprehensive guide on how to buy spices, what to look out for, how to find some of them even.. And a generous side helping of history, facts, stories.. Very nice!

Thank you The Collective Book Studio for providing this book for review consideration via NetGalley. All opinions are my own.

an absolute delight.

A mother-son duo brings 99 recipes to life with humor, heart, and a dash of Midwestern charm.

The cultural essays are just as flavorful as the dishes, Saag Paneer, Masala Brussels Sprouts, and more, all beautifully accessible without losing their soul.

I loved it, and can’t wait to try the recipes myself. It’s not just a cookbook—it’s a celebration of heritage, family, and the joy of cooking across cultures.

I enjoyed the introduction where we met our authors and their history, the breakdown of the terminology and the tips and tricks on how to shop, chop and use certain staple items, as well a breakdown on the many spices. The recipes vary from the basics to different courses and even menus. I had every recipe I could have ever wondered about in here, including ghee, raitas and even masala chai. Add in the clear yet quirky illustrations, the beautiful photography and gorgeous layout, and this beautiful book will be an amazing gift or addition to any curry-lover's kitchen.

Thank you to The Collective Book Studio and NetGalley for this ARC in exchange for an honest review.

I've been looking forward to this book and was not let down. I really appreciate the layout--it's a beutifully packaged cookbook, with great moments of levity (Daal Bubble Monster), great tips, and historic and cultural insights. I also appreciate that it can appeal to a range of cooking levels. I'm somewhere on the low middle end and appreciate the more beginning explanation of various ingrediants and tips for shopping--as well as an understanding that you can take shortcuts as needed--it just won't necessarily be quite the same outcome.

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