Chef Rachel Gurjar Released New Cookbook East to East

The cookbook features 101 recipes drawing on culinary traditions from Mumbai and New York City.

Updated on Oct. 14, 2026 in Recipes

Bold vector illustration of curry leaves, dried chiles, and seeds on a cutting board, depicting a fusion of international cuisines. — Author Rachel Gurjar released her new cookbook, East to East, which synthesizes culinary traditions from Mumbai and New York City. AI Illustration. Upload story photo >

Live Poll

Do you prefer restaurants that specialize in authentic regional cuisine or those that blend global flavors?

Author and former Bon Appetit editor Rachel Gurjar has released her new cookbook, East to East. The collection serves as an ode to the culinary landscapes of both Mumbai and New York.

Why it matters

The book reflects the author's personal journey by synthesizing the flavors and cooking techniques found in two of the world's most vibrant food cities. It aims to bridge disparate culinary worlds for the home cook.

The cookbook features 101 recipes designed for home cook accessibility. The content is published by Chronicle Books.

The players

Rachel Gurjar

She is a former associate food editor at Bon Appetit and the author of the new cookbook East to East.

Chronicle Books

This is the publisher responsible for the release of the cookbook East to East.

The details

Developed for home kitchens, the book emphasizes a balance of flavor and texture while highlighting the diverse culinary influences found in neighborhoods like Jackson Heights. The author previously refined her expertise as an associate food editor at Bon Appetit.

The author began writing the cookbook proposal in 2019.
The book proposal was officially sold in January 2024.
The cookbook was released in October 2026.

Culture Shift

The publication follows the rise of fusion-focused cookbook publishing, which prioritizes personal narratives that bridge cultural divides through specific city-based culinary histories. This reflects a wider movement where chefs use regional food identities to define modern cooking.

Home cooks in New York City can now incorporate these specific Mumbai-influenced techniques into their own kitchen routines. Readers should plan for the preparation time required to test these diverse recipes.

The takeaway

This collection provides a practical bridge between the distinct flavor profiles of two major global cities for the home cook. Aspiring chefs can look to the book's focus on texture and flavor balance as a guide for their own experiments in the kitchen.