Dahi Toast and Cilantro Chutney Recipe

See if this dish reminds you a tangy, spicy grilled cheese. It was adapted from a friend of the author’s family, a mash-up of Indian and American cuisine.

| June 2019

priya-krishna-sm

Welcome to Indian-ish. This is a book about me, and about my mom, told through her one-of-a-kind recipes. It’s the best of both of us: my outlandish tales and lack of shame, plus her food.

Indian-ish was never supposed to be the title of this book. It was actually the placeholder title I put on the book proposal until I could think of something better. But I slowly started realizing that the word is actually the perfect encapsulation of my life and my relationship to my family.

First and foremost, Indian-ish describes my mom’s cooking — 60 percent traditional Indian, 40 percent Indian-plus-something else, mostly vegetarian — like a South Indian-meets-Spanish tomato rice topped with broiled cheddar cheese, sandwiches crusted with pan-fried curry leaves, and the like.

—Priya Krishna 



Dahi Toast (Spiced Yogurt Sandwich) 

Out of all my mom’s greatest breakfast hits, dahi toast is easily the most the beloved in our family. This sandwich — a loose interpretation of a recipe from one of my dad’s friends — is totally unexpected (who would ever think to put yogurt between bread?!) and impossible not to like. Imagine a tangier, spicier grilled cheese sandwich. You get that satisfying oily bread crunch, but with onions, chiles, and (my favorite part) a crispy topping of black mustard seeds and curry leaves added into the mix. The glue that holds this recipe together is the tang of the sourdough bread — it’s the perfect foil to the rich, ricotta-like filling. We are a house divided when it comes to accompaniments for dahi toast — my mom and sister like cilantro chutney, while I prefer ketchup. My dad uses both: He swirls the chutney and ketchup together to create a kinda ugly-colored but admittedly delicious super-sauce.

curry-leaves
Curry leaves photo from Adobe Stock






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