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From KQED.

The from KQED. Welcome to Forum. I'm Grace Juan in Fermina Kim. According to food writer Kusbhah, the most important ingredient in an Indian American pantry might be adaptation. Can't find flatten rice, use rice crispsies. No tamarin paste. Try apple butter. Missing milk dough, reach for the bisquick. These innovations and more can be found in Shaw's new cookbook, Umrikin, a celebration of Indian American cuisine.

We talked to Shaw about her recipes, Indian comfort food, and why she included Taco Bell Mexican pizza in her cookbook.

That's all coming up next, after this news.

Thank you. That's all coming up next after this news. Welcome to Forum. I'm Grace Juan in Fermina Kim.

Food writer and cookbook author Kushbushabh, wants you to know that there is a world of Indian cuisine beyond

butter chicken. And she might be the perfect guide to that world. Her new cookbook,

Umrikan, 125 recipes from the Indian American diaspora, includes classics, but it also centers

recipes that were adapted by necessity. Peanut butter, biskwick, and even fruit loops take the place

of ingredients that were once hard to find and now have their own place in the canon of Indian

American recipes. And frankly, who doesn't want a bar snack that features fruit loops? So get ready

for a mouth-watering morning as we talk to Shaw. She's the former restaurant editor for Food and

...