Misarana: Classic Dishes Reimagined with the Flavours of India

Scott, a MasterChef UK champion who recently launched his own restaurant, takes the name of his book from the word for “fusion” in Punjabi. Fittingly, the book is a meld of traditional European dishes with inventive Indian twists. The chapter on breakfast and brunch features a pistachio, rose, and raspberry croissant and masala beans and black pudding on toast. “A Spot of Lunch” includes a recipe for a brightly colored Bombay bagnat, which combines the ultimate Mumbai street food with a famous sandwich from the South of France. “Midweek Staples” include Kolkata tacos and Amritsari fish with mushy peas and tartare sauce. “Weekend Blow-Outs” feature time-intensive dishes such as Baingan Bharta dip and Kolkata Scotch dimer devil—a take on the Scotch egg. The dessert chapter completes the book with sweet treats such as New Delhi baked cheesecake, Qubani trifle, and coconut tiramisu. Colorful images throughout and a pantry guide at the end help to round out the cookbook.