Malai: Frozen Desserts Inspired by South Asian Flavors cover image
Malai: Frozen Desserts Inspired by South Asian Flavors cover image

Malai: Frozen Desserts Inspired by South Asian Flavors

by Pooja Bavishi and Malai
Publication date: April 8, 2025
Hardcover
Regular price $35.00 USD
Sale price $35.00 USD Regular price
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A celebration of South Asian flavors by Pooja Bavishi, the founder of acclaimed Malai ice cream.

Learn to create frozen desserts at home with this first-of-its-kind South Asian-inspired ice cream cookbook.

Bavishi shares the secrets behind Malai’s beloved flavors, including Rose with Cinnamon Roasted Almonds, Mango & Cream, and Coffee Cardamom. Discover how to make their famous Orange Fennel French Toast and Parle-G Masala Chai Ice Cream Sandwiches.

From ice cream bars and cones to pies, cakes, and cookies, this storied collection of 100 recipes will transform your at-home desserts with sweet, spiced, and flavorful frozen treats.

INSPIRED STORY: A delicious exploration where personal stories and cherished flavor memories are woven into every recipe.

ACCESSIBLE RECIPES & EXPERTISE: The recipes are simple to follow, making it easy to create high-quality ice creams and frozen desserts at home, with tips on essential tools and ingredients for consistently delicious results.

UNIQUE FLAVOR COMBOS: Each recipe features the vibrant flavors and ingredients of South Asian cuisine, showcasing Malai’s signature repertoire—cardamom, rose, almond, pepper, mango, chai, orange, lychee, fennel, and saffron.

SWEETS FOR ANY OCCASION: From dairy and dairy-free ice creams to frozen treats, cakes, baked goods, toppings, and sauces, this robust collection of 100 recipes has something for every craving.

Physical Info: 3.3 cms H x 24.89 cms L x 19.56 cms W (1.27 kgs) 368 pages

The lower Yangtze region, or Jiangnan, with its modern capital Shanghai, has been known since ancient times as a "land of fish and rice." For centuries, local cooks have harvested the bounty of its lakes, rivers, fields, and mountains to create a cuisine renowned for its delicacy and beauty. In Land of Fish and Rice, Fuchsia Dunlop draws on years of study and exploration to present the recipes, techniques, and ingredients of the Jiangnan kitchen. You will be inspired to try classic dishes such as Beggar's Chicken and sumptuous Dongpo Pork, as well as fresh, simple recipes such as Clear-Steamed Sea Bass and Fresh Soybeans with Pickled Greens. Evocatively written and featuring stunning recipe photography, this is an important new work celebrating one of China's most fascinating culinary regions.

Winner, 2016 Andre Simon award (UK)
Winner, 2017 Cookbook of the Year (British Guild of Food Writers)

Fuchsia Dunlop is a James Beard Award-winning author specializing in the cuisines of China, where she trained as a chef in the 1990s. A fluent Chinese speaker, she is the author of several critically acclaimed books, including the IACP Award finalist Invitation to a Banquet and James Beard Award finalist The Food of Sichuan. Five of her books have been published in Chinese translation. Fuchsia has appeared as a Chinese food expert on shows including Chef's Table, Ugly Delicious, and Anthony Bourdain's Parts Unknown. She currently lives in London.