Rachel Gurjar (@rachelgurjar)

BOOK COVER REVEALl!!✨So excited and emotional to finally share the cover of my cookbook East to East set to release later this year on Oct 13th. Available to pre order at the link in my bio. A quote that resonated with me while shaping the creative direction of this cover was, “An artist’s duty, as far as I’m concerned, is to reflect the times,” by Nina Simone. I held onto it, adding it to my very short list of north stars. I knew I wanted the elements to honor my roots and feel symbolic of the past, present, and, in some ways, the future. Over the last year, I spent so much time within…reflecting, asking myself how I wanted to show you this and now I can say that this is where I’ve arrived. I’m very curious (and nervous!) to read your thoughts. East to East is a journey through my immigrant experience, told in the universal language of food. The book features 101 Indian-inspired recipes shaped by my life in New York, a mix of everyday meals, special occasion dishes, and a few worthwhile traditional projects! But most importantly, they reflect the kind of cooking (and eating) I truly love to do. This feels so surreal, and I want to thank YOU for supporting me all this time. You’ve seen so much happen in the last chapter over 10 years, and I’m deeply grateful you’re here for the start of this one too. I hope you’ll consider ordering the book and give me the honor of being a small part of your life.😌 Finally, big shout out to my amazing editorial team and everyone else who contributed, because I truly could not have done this without you.♥️ My literary agent @nora_gonz my Editor @claire.gilhuly and publisher @chroniclebooks And an incredible art team who collaborated in bringing this vision to life. 🫶🏽🙂‍↕️ Photographer @isa.zapata Designer @lizziehunter Type @tanyatypes Food Stylist @tyna.hoang Prop Stylist @sean__dooley Assistant Prop Stylist @ok4yso Hair Stylist @hairbydeandrepeoples Make up Artist @makeupbyamrita Henna Artist @hennabysabeen Clothes @tanjeelahmedd #Easttoeastbook

40 years. Same method. Creamiest yogurt. Detailed instructions on my free Substack. #homemadeyogurt #indianyogurt #dahi

Don’t fry your wings 😝 #chickenwings #chickensoup recipe on my free Substack !

East to East is officially out in the world! ❤️ Celebrated my debut cookbook and Diwali with the most incredible night of food, cocktails, music, and community, presented by @FreshDirect From pani puri fountains and margaritas to henna, bangles, bindis, and Bollywood tunes, every detail made this night so special. A huge thank you to FreshDirect for helping bring this celebration to life, and to everyone who came out to celebrate with me. 🥹✨ Here’s a little look at the night! #diwali #easttoeastcookbook

I never stopped believing it was possible. Even when I heard no. Even when I was told I wasn’t enough. Even when people didn’t see it for me. When you’re doing it alone, some days are hard and other days are harder. People ask me how I’m feeling. The truth is, I feel a lot. I’ve always been someone who’s felt a lot. A blessing and a curse, I guess. These days, I swing between overwhelmed and deeply grateful. 🙏🏽 Processing this is going to take a while. Maybe it’s the immigrant in me. 🥲 But I hope you’ll hold onto your dreams a little tighter, because you deserve to see them become real. ♥️ #easttoeast

Sardine Aguachile-esq snack. If you want glass skin then eat your skincare! It all starts within 😌🫶🏽 Recipe below 🐟 #SardineAguachile #cannedfish Ingredients - 1 can sardines in oil or water @fishwife - ½ bunch cilantro, tender leaves and stems - ½ jalapeño - ½ tsp cumin - 1 tsp @elyucateco_hotsauce - Juice of 2 limes - 1 tsp kosher salt - 1 Tbsp olive oil @getgraza - ½ cucumber, peeled, cored and thinly sliced - 1/2 thinly sliced avocado - 1/4 thinly sliced red onion - Thinly sliced jalapeño - Black pepper - Extra olive oil and cilantro, to finish Method Blend the cilantro, jalapeño, cumin, lime juice, salt, and olive oil until smooth. Pour over the sardines and let them marinate for 5–6 minutes. Transfer the sardines to a plate and top with cucumber, red onion, and sliced jalapeño. Finish with black pepper, a drizzle of olive oil, and extra cilantro. Serve with tostadas and hot sauce.

Growing up in Mumbai, bhel was one of my favorite snacks, crunchy, tangy, spicy, and full of surprises in every bite. So naturally, I had to see what would happen when I gave this classic Indian street food snack a New York pantry twist with Cheez-Its. ✨ Recipe below! I paired this chatpata bhel with @drinkwildwonder newest flavor, Apple Yuzu, a light, bubbly sparkling pre + probiotic beverage with crisp apple and bright yuzu. It’s a modern take on traditional herbal wisdom, where grandma’s herbal wisdom meets a California produce stand, with gut-friendly benefits in every sip. #bhel #drinkwildwonder #wildwonderpartner Ingredients 2 c Cheez-Its ¼ c salted roasted peanuts ¼ c Rice Krispies or chivda (poha chiwda) ½ small red onion, finely chopped 1–2 green chilies, finely chopped (optional, adjust to taste) 1 small cucumber, finely chopped ½ red tomato, finely chopped ½ tsp red chili powder, or to taste 1 tsp chaat masala, or to taste ¼ tsp fine sea salt 2-3 Tbsp tamarind pulp Juice of ½ lime, plus more to taste 2 Tbsp chopped cilantro 2–3 Tbsp sev Salt, to taste Wildwonder Apple Yuzu, to serve Method In a large bowl, combine the Cheez-Its, roasted peanuts, and Rice Krispies (or chivda). Add the red onion, green chilies, cucumber, tomato, cilantro, red chili powder, chaat masala, salt, tamarind pulp, and lime juice. Toss everything together until evenly coated. Fold in the sev just before serving to keep it crisp. Taste and adjust with more lime juice, chaat masala, or salt as needed. Serve immediately with a chilled can of Wildwonder Apple Yuzu.

Will never not be bittersweet celebrating milestones without them! #immigrantstories you can buy my cookbook East to East everywhere books are available 🫶🏽 #eastoeastcookbook

Thai steak saladoholic. Full recipe on my Substack! #thaisteaksalad

Cilbir for breakfast #turkisheggs

These Cold Coconut Curry Lime Noodles are creamy, bright, a little spicy, and exactly what I want to eat when it's too hot to cook somedays. They feel like a cross between somen and naengmyeon, with a creamy coconut curry broth and a curry-infused sesame oil drizzle for the ultimate garnish, thanks to @frontier_coop Curry Powder. #ad #coldnoodles Serves 2 INGREDIENTS 3 scallions, greens thinly sliced and whites cut into 1-inch pieces 2 garlic cloves, peeled 1 (1-inch) piece ginger, peeled 1 (14 oz) can full fat coconut milk (preferably without additives or guar gum) 2 ½ tsp Frontier Co-op curry powder, divided 1 tsp red pepper flakes 1 tsp paprika or Kashmiri red chili powder 1 tsp fine sea salt 1 tsp honey 3 Tbsp lime juice, plus wedges for garnish ¼ cup neutral oil 1 tsp black sesame seeds 4 oz thin wheat or rice noodles, cooked al dente according to package 1 small Persian cucumber, thinly sliced Salted roasted peanuts, crushed METHOD Add the scallion whites, garlic, ginger, coconut milk, 1 ½ tsp curry powder, red pepper flakes, paprika, salt, honey and lime juice to a blender. Blend until completely smooth. Chill in the refrigerator. Heat the oil in a small saucepan over medium heat. Add the remaining 2 tsp curry powder and black sesame seeds and cook until fragrant, about 10 seconds. Remove from heat. Meanwhile, cook the noodles according to package directions until al dente. Drain and rinse under cold water until completely cool. Divide noodles into serving bowls, add the coconut curry sauce. Add cucumber, scallion greens, peanuts and sesame curry oil. Add crushed ice cubes for a colder noodle broth, then garnish with lime wedges and serve immediately.

Raspberry Tajín Tanghulu Margarita 🍓🍹✨ #margarita #tanghulu Full recipe on my Substack

Snacks on snacks #proteinsnack #snackplate

Brown Butter Curried Shrimp Rolls so you don’t have to pay $40 for lobster rolls this summer. 🦐🤤 Made these with the most fragrant curry powder from @frontier_coop # ad #shrimprolls #summershrimprolls Recipe Below! Makes 6 Rolls Ingredients 2 Tbsp extra virgin olive oil 2 Tbsp butter, plus more for buns 4 garlic cloves, thinly sliced 2 Tsp Frontier Coop curry powder Fine sea salt 3 lemons, divided (1 zested and juiced) 1 lb. large shrimp, peeled, deveined ⅓ c mayonnaise 2 Tbsp Greek yogurt 1 celery stalk, finely chopped 1 shallot, finely chopped ⅓ cup chopped chives, plus more for garnish METHOD Thinly slice the garlic. Heat the oil and butter in a skillet over medium heat, then add the garlic and cook, stirring frequently, until golden brown and crispy, about 2 minutes. Immediately transfer to a parchment-lined plate to prevent it from continuing to cook. Remove oil and butter from heat and stir in curry powder. Set aside until ready to use. Pour 2 quarts of water into a large pot. Cut 2 lemons in half and squeeze juice into pot through a sieve or your hand to catch the seeds; toss in spent lemon halves. Season water with 2 tablespoons of salt; bring to a boil. Remove pot from heat and add shrimp. Let sit, uncovered, until shrimp are pink and cooked through, 1-2 minutes. Using a slotted spoon, transfer shrimp to a medium bowl of ice water. Drain shrimp. Roughly chop into ½ inch pieces , then place in a large bowl. Add celery and shallots to the bowl. Heat 1 tablespoon butter in a medium skillet over medium heat, then place buns on their sides and toast until golden brown, 1-2 minutes on each side. To make sauce, add mayonnaise, yogurt, lemon zest and juice, ½ tsp salt, chives, ¾ of the curry brown butter (save some for garnish) and stir to combine. Pour sauce over shrimp and vegetables and toss until all the shrimp are coated in the sauce. Check seasoning and adjust salt according to taste. Fill the buns with shrimp mixture. Drizzle with curry brown butter, sprinkle crispy garlic and top with chives.

My mums Indian Mango Pickle. Full recipe on my Substack! #indianpickle #mangopickle

Crying Tiger Steak with Nam Jim Jaew sauce. Recipe on my substack.

Every season is Bone Broth season! Full recipe on my Substack. #bonebroth

Every summer my mum makes a fresh batch of Gunda Mango Achaar and every visit she sends me back with a jar to New York. 🥲🤗 Indian pickles hold a special place in my heart, always invoking nostalgia and bringing comfort when I need them. I’ve finally written down her recipe and its on my free Substack! #indianpickle #gondaachar

Hosted a Libyan-inspired Iftar for @Mozz and friends, and truly nothing brings me more joy than cooking and curating an intentional evening around the table. A little belated Eid Mubarak to all. Whipped masala butter smeared over fresh bread from @shewolf
 Libyan Kofte
Shrimp Biryani with Pineapple Raita, served in the most beautiful @staub Dutch oven
Lamb Sharba Libya
Libyan Sharmula Salad
 Carrot Halwa Ice Cream with Nuts #dinnerpartydecor

I cooked it so well I actually lost interest… 🫠

The easiest healthy dessert to ever exist!! Chocolate covered #pomegranate Ingredients 1 cup dark chocolate chips 1 Tbsp coconut oil 1 cup pomegranate seeds (arils), well dried Flaky sea salt Method Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 20–30 second intervals, stirring between each, until smooth and glossy. Spoon small rounds of melted chocolate onto the parchment to form thin puddles. Scatter pomegranate seeds over each chocolate round, gently pressing them in. Drizzle a little more melted chocolate over the top to lightly coat the seeds. Finish with a pinch of flaky sea salt. Transfer the tray to the refrigerator and chill until the chocolate sets, about 15–20 minutes. Serve chilled for the best snap and juicy burst from the pomegranate.

Miso Tofu Seaweed Soup! Full recipe on my Substack. #misosoup

We have some of best momos in Brooklyn! #whileinkathmandu

MEAL PREP WITH ME! 🥕🍠🥬 Life’s been crazy and having nourishing but DELICIOUS food to sustain me through the week has been an absolute savior! Here’s everything I made. Bone Broth Tofu Miso Soup Millet Egg Porridge Roasted Japanese Sweet Potatoes Rice And Quinoa Mix Chicken Sausage And Peppers Chopped Kale & Parmesan Mustard Dressing Masala Egg Cups Passion Fruit Coconut Chia Pudding Chocolate Covered Pomegranate Seeds #mealprepideas #mealprep #mealpreprecipes

Steamed soy mushroom chicken, Cantonese style! #30minuterecipes #weeknightdinner full recipe on my free sub stack!

I made my own DREAM Birthday Cake this year! 😌🥰 Vanilla Sponge with Coconut Frosting and Passion Fruit Curd Filling. 🎂 It was a journey but I would do it again! 😅🤭#aquarius Sponge from More Thank Cake book by @natashapickowicz Cake stand delivered ala @kendrakendrakendra 🫶🏽♥️ Coconut Swiss Buttercream 6 egg whites 2 c granulated sugar 3 c unsalted butter, room temp 1 (14 oz) can full-fat coconut cream, chilled 2 Tbsp coconut essence (or extract) 1/2 tsp fine sea salt Whisk egg whites and sugar together. Set the bowl over a simmering pan of water (double boiler), making sure it doesn’t touch the water, and heat, whisking occasionally, until 160°F. Attach to a stand mixer with the whisk. Beat on high 8 to 10 mins until glossy, medium-stiff peaks form and the bowl feels cool. Switch to the paddle attachment. On medium-high, add butter in chunks, beating until smooth and silky (3 to 5 mins). Lower speed and slowly add coconut cream + coconut essence (and salt if using). Beat until fluffy and fully combined. Passion fruit curd 6 large egg yolks 1 c sugar 1 c passion fruit pulp, strained 6 Tbsp unsalted butter, cut into pieces Whisk yolks and sugar until smooth. Set over a simmering pan (double boiler) and stir constantly until thickened, about 170°F. Remove from heat and whisk in passion fruit pulp. Add butter a few pieces at a time, whisking until silky. Strain for a smooth curd. Cool, then refrigerate to thicken.

Scallion Egg Fried Rice 🍚 recipe on my substack!

Spiced Gochujang Pantry Pasta. This is inspired by a few different versions out there on Bon Appétit, NYT, Food52 et all and the viral version by @recipeincaption #gochujangpasta

High protein salmon orange bites. 💪🏽Recipe below. Ingredients Sauce 1 orange, zested and juiced 1 ½ tbsp soy sauce 1 tbsp rice wine vinegar 1 tbsp honey 1 tbsp teriyaki sauce Salmon ½ lb salmon fillet, cubed into 1½-inch pieces 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp red pepper flakes 1 tsp ground white or black pepper ½ tsp fine sea salt 1 tsp toasted sesame oil 
 Serve Avocado, sliced Sliced cucumbers Steamed rice Method 1. Whisk together orange juice, soy sauce, rice vinegar, honey, and teriyaki sauce in a small bowl. Set aside. 2. Pat salmon dry. In another bowl, mix paprika, garlic powder, onion powder, red pepper flakes, pepper, salt and sesame oil. Toss salmon until evenly coated. 3. Heat a drizzle of oil in a large skillet over medium-high heat. Cook salmon 2–3 minutes per side until golden and just cooked through. 4. Lower heat slightly and pour in the orange sauce. Let it simmer 2–3 minutes, spooning the glaze over the salmon until thickened and glossy. Add zest and stir to combine. 5. Serve over steamed rice with avocado and cucumbers. Spoon extra glaze on top. #highproteinmeals

Low heat girl 😌 🍳 #stainlesssteel #eggs