Late summer recipes from a special cookbook
Heartland Masala, by Jyoti and Auyon Mukharji.
Today, I have the joy of sharing two recipes from a beautiful upcoming cookbook - Heartland Masala, by Jyoti and
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I was introduced to Auyon because we share a publisher—The Collective Book Studio—and what began as a casual email turned into one of those layered, delightful discoveries. Auyon is not only a thoughtful writer and cook, but also a touring musician. As a member of the indie-folk band Darlingside, he is a songwriter and plays several instruments, along with being, perhaps most crucially—the one who makes sure everyone is fed. His love of cookbooks, his hunger for context, and his reverence for his mom’s food turned Heartland Masala into a cookbook that’s as delicious to read as it is to cook from.
His co-author and the primary architect of these recipes? None other than his mom, Jyoti—a former physician turned beloved Indian cooking instructor in Kansas City, who has taught thousands of students out of her home kitchen since 2010.
Jyoti’s story begins in Punjab, where she grew up surrounded by the flavors of home but never learned to cook—too busy with school and studies. It wasn’t until she married her Bengali husband, moved to the United States in the late 1970s, and began raising three boys across Texas, Virginia, and Kansas, that she found her way into the kitchen. Like so many immigrant stories, her cooking evolved out of necessity—watery daals, misshapen rotis, and all. But over time, and with the help of her mother and mother-in-law, it blossomed into something unique. Her recipes reflect the home traditions of Punjab and Bengal, adapted to the American supermarket and enriched by the everyday creativity of feeding a family with opinions.
Heartland Masala is not just a collection of recipes—it’s an illustrated love letter to the Indian American experience, to regional Indian cooking, and to the act of learning across generations. You’ll find Jyoti’s practical warmth and storytelling in every recipe, and Auyon’s witty, historically rich commentary woven throughout. There are wonderful illustrations throughout (the one on daal bubble monsters is a favorite), smart techniques, and just enough irreverence to make you feel like you’re being let in on a family joke.
I’m honored to share these early tastes with you, that are perfect for late summer - a Spiced Watermelon dish, and Mishti Doi, a traditional Bengali dessert made out of yogurt.
Heartland Masala comes out September 9 and is available for preorder now [link here]—and I highly recommend subscribing to Auyon’s Substack
and following their journey.Spiced Watermelon
Serves 6 // Cook Time: 10 minutes (plus time to chill)
Jyoti: Although it may seem exotic to American palates, seasoned fresh fruit is a part of culinary traditions across the globe—think pineapple with a Mexican treatment of chili, salt, and lime, or Persian-style pomegranate dusted with salt and spice. I came up with this particular preparation back when I started teaching in 2010. I love the way the smoky kalonji spice pairs with the sweet melon. This recipe is only as good as the watermelon you use, so we recommend waiting until the fruit is in season.