Bhāt

Rice, one of the grains used most universally throughout Indian cuisine, is the focus of this chapter. Rice, produced across India and exported all over the world, goes hand in hand with a piping hot bowl of Gujarāti Dāl or Gujarāti Kadhi, and it’s a star of Butternut Squash and Mushroom Biryāni, a complex layered rice dish. I’ve also included quinoa, which, while not commonly used in India, has been adopted by many Indian American families. Technically a seed that comes from South America, quinoa is delicious with Indian food, and is also a nutritional powerhouse, containing fiber, protein, vitamins, and minerals.