Bollywood Kitchen written by Sri Rao, a Pennsylvania-born “filmmaker, author and lifestyle expert”. The book is based on two themes that can also be regarded as religions in India- Bollywood Films and Recipes for Indian Dishes. The common thing between both themes is that they are both made with too much Masala.
Rao is bridging cultures through the book because even though the book is written to suit the global audience and the author himself has put recipes in the book to which ingredients can be found easily, but one round to an Indian Grocery Store is inevitable. The author has brought his own experience of being a writer and producer in sync with his roots.
His writing reflects upon how Indian Cooking has evolved in North-America. While describing the recipe for Keema, he contextualizes it with America, by adapting it to ground beef. It fits well considering a larger chunk of people will get the access to making some ground-breaking delicious food.
The uniqueness of this book is where recipes and films are inspired by each other. The book has been written around the idea of “Dinner and Movie”. Rao has incorporated some interesting picks for his book. One would assume that the films he would choose would be symbolic of ‘Masala, Drama and Flavours’, much like the Indian food, but his choice of films are obvious yet not so obvious. Devdas, 3 Idiots, Kuch Kuch Hota Hai, and Dil Se are some of the obvious picks but he also incorporated Dor, Gangs ofWasseypur, Queen, Haider, Piku and NH10. He spruces up his book by taking one back in the memory lane of films. He manages to connect Piku with several other Amitabh Bachchan films like Sholay and Deewar.
The book that has been published by Houghton Mifflin Harcourt has managed to bring cultures together, and to make it even more appealing, lots of pictures have been added, so that our appetite remains content. This connection between the eye and the stomach is one of its kind, and the only thing one can do is savor it.