East to East

“Good cookbooks will inspire you to get into your kitchen and start cooking. Great cookbooks will transport you to places you have never been, and, suddenly, you can’t be anywhere else. Rachel’s cookbook, though, has done something unprecedented: It has energized me to see the world in a new way, to take my palate (and my pantry) on an adventure, and to spend more time getting to know the people behind the food I am cooking. As I cook through these recipes, the scents and the stories swirl together to make something unbelievably satisfying.”—Dan Pelosi, New York Times bestselling author of Let’s Eat and Let’s Party“East to East is more than a cookbook; it’s a story of migration, memory, and belonging. Moving between Mumbai and New York, Rachel discovers that food is the one language that travels intact across oceans. Each recipe carries family, culture, and the ache of distance, turning simple meals into comfort and connection. Here, cooking becomes home—a way to hold on to where you came from while learning to live where you are.”—Vikas Khanna, chef and restaurateur, Bungalow, NY “The pride and love Rachel has for her native India are the beating heart of East to East, and in this book she skillfully translates that love into fresh, wholly unique recipes that make Indian cooking accessible to all of us. She reminds us that immigrant ingenuity—both in and out of the kitchen—is nothing short of practical magic and deserves to be recognized and celebrated. Her recipes are generous, creative, full of soul, and often a little spicy—just like Rachel.”—Christina Chaey, author of Gentle Foods“Rachel cooks with heart, verve, and a deep sense of responsibility to where she comes from. East to East is more than a collection of recipes. It’s a reclamation, a love letter, and a sharp meditation on what it means to build a life between cultures. Her food feels grounded in tradition yet alive in the present, inviting us to cook with curiosity, care, and a great deal of pride.”—Andy Baraghani, New York Times bestselling and James Beard Award–winning author of The Cook You Want to Be“From one immigrant chef to another: I can’t get over how stunning this book is. From the vivid photography to the transportive storytelling, every page feels like a journey to India and back, capturing the beauty, complexity, and emotion of cooking far from home. Rachel writes with rare honesty about finding your voice, holding on to culture, and honoring tradition in a modern world, while teaching techniques to make a perfect kari and tadka that transforms spices into something truly magical. Her recipes are soulful, crave-worthy, and unforgettable. I’m still dreaming about the Homestyle Chicken Kari she makes for me and can’t wait to make it for myself. I am already planning my next dinner party with the Creamy Cashew Chicken and Salmon Red Kari. This is more than a cookbook; it’s a celebration of identity, flavor, and the stories we carry with us wherever we go.”—Edy Massih, chef, owner of Edy’s Grocer in Brooklyn, NY, and author of Keep It Zesty

Rachel Gurjar is a chef and food writer from Mumbai, India, currently based in Brooklyn, New York. After attending the Culinary Institute of America, she worked in numerous New York City restaurants, including ABC Kitchen, then was a food editor at Bon Appétit. She now works as a freelance writer and recipe developer. Her work has been featured in Bon Appetit, Food52, The Kitchn, and Forbes, among other outlets, and she has appeared on Good Morning America and NPR.