Overview

Hetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.   Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.   From cookies, to cakes, to puddings, frozen desserts, and even drinks, Desi Bakes brings vivid colour and spice to all the sweet moments in life.

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9781958417317

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Reviews

"""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 ""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 ""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 ""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"

Author Information

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, a successful Instagram channel (@milkandcardamom), a Blog and online pop-up bakery, and is a contributor at Bon Appétit, Food & Wine, Eater, Cherry Bombe, Food52, and more.

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