When Will Indian Food Be American? With Priya Krishna & Madhur Jaffrey (Live)

The assimilation of Indian cuisine into American culture reflects a shifting narrative from exoticism to everyday necessity. Madhur Jaffrey, who pioneered Indian cooking in the U.S. in 1973, and contemporary food writer Priya Krishna examine how their respective cookbooks bridge the gap between authentic Indian flavors and American kitchens. A central tension remains the reductive use of the term "curry," a generalization that masks the vast regional diversity of Indian food and mirrors the struggle to gain mainstream respect without sacrificing cultural nuance. While Jaffrey navigated a landscape requiring careful explanation to introduce authentic Indian food, Krishna advocates for normalizing these dishes as standard weeknight fare. Despite decades of progress, both authors continue to challenge publishers and consumers to move beyond stereotypes, asserting that Indian food belongs firmly within the American culinary canon.