Desi Bakes: 85 Recipes Bringing the Best of Indian Flavors to Western-Style Desserts

Biographical Note:
Hetal Vasavada grew up in New Jersey in a family of wonderful Gujarati home cooks who raised her on chai, cardamom-spiced shortbreads, and sweet puddings. After a cross-country move, Vasavada started to recreate the flavors of her childhood--this time in her own style--which eventually landed her a spot on Gordon Ramsay's MasterChef, where she was the show's first Hindu vegetarian contestant. Vasavada is the author of Milk and Cardamom, has a successful Instagram channel (@milkandcardamom), blog and online pop-up bakery, and is a contributor at Bon Appétit, Food & Wine, Eater, Cherry Bombe, Food52, and more. Hetal is based in the San Francisco Bay Area.

Review Quotes:
"In Desi Bakes, Hetal innovatively weaves together South Asian flavors and techniques with classic Western treats. There are brilliant mash-ups that will thrill everyone, like Besan Ki Burfi Crispy Rice Treats and Gajar Ka Halwa Blondie. Each recipe is more vibrant and original than the last, perfect for blowing away the PTA at the next bake sale!"-- Sohla El-Waylly, New York Times Bestselling author of Start Here

Review Quotes:
"I think it's safe to say that Hetal has been the brightest light in the South Asian baking community for years now. Her cult classic gulab jamun bundt cake may have been the beginning, but this new book of colorful and spice-forward bakes is a whole new era! I can think of few bakers who can bring such playfulness, technical rigor, and creativity to everything they create. Crorepati jaggery caramel bars forever!"-- Sana Javeri Kadri, Founder of Diaspora Co

Review Quotes:
"This book is a triumph. It makes me proud to be Indian-American. Hetal Vasavada continues to push the envelope on innovation in Indian inspired desserts. While rooted in tradition and history, her recipes open a new door combining ingredients and technique in a way that is both inventive yet familiar. Her no nonsense directions make intricate recipes and designs feel approachable. I want to bake so many things in this book, and can't wait to gift it to many."-- Preeti Mistry, Chef and Author of The Juhu Beach Club

Review Quotes:
"I am obsessed with Hetal's approach to baking. Her ability to effortlessly combine both South Asian and Western techniques and flavors into desserts that not only look beautiful but actually taste great is unrivaled. This book is packed with so many delightful recipes that fuse the best parts of both of our upbringings as Indians raised in America, like Lemon Coriander Snickerdoodles, Puran Poli Swirl Bread, and a silky Kheer Tart. Desi Bakes is very quickly going to be my go-to book for all future birthdays, dinner parties, and anytime I want to bake something to make someone feel special."-- Khushbu Shah, Food writer and author of Amrikan

Review Quotes:
"Hetal Vasavada has the unique talent of harnessing the beauty and vibrancy of Indian flavors and colors into stunning and delicious desserts. I have been following Hetal's incredible journey and when they say you eat with your eyes first, they must be talking about Hetal's desserts. She can conjure the most sophisticated flavors and avant-garde techniques without losing the soul and essence of a dish. I am obsessed with Desi Bakes; not only with the flavors that she plays with but with the wit and whimsy of her recipes--it's a visual feast. From Gujju Bhai Toffee to Phulkari cookies, this book is a must add to any library ."--Maneet Chauhan, chef, author of Chaat, and Chopped Judge

Review Quotes:

"Vasavada makes decoration feel doable, mostly by creating cakes and tarts that feel so special you want to put in the effort to make them gorgeous."--Jaya Saxana, Eater

"What a joy to bake from a book as beautiful as the recipes it contains. Hetal Vasavada is the rare cookbook author who manages to make eye-catching dessert decorations feel inviting instead of intimidating. Her precisely written recipes showcase a technical prowess that enables her to truly teach through the methods she shares. Her detailed notes hold your hand through techniques and visual cues, so you don't need a culinary school education to bake a beautiful cookie."--Kelsey Jane Youngman, Bon Appétit