My cookbook of the week is Chaat, a cookbook that focuses on sweet and savory street foods from multiple regions of India. Here's a rundown of what kind of recipes you'll find, and what I made ...

KHALID: I want to ask you about some of the specific recipes in your cookbook because sometimes, I will say, Indian food in restaurants can seem almost, like, unapproachably fancy, decorative.

In Indian cooking, they are used to make dishes like Baingan Bharta. Radish Peels: Radish peels are packed with nutrients and can be used in salads, soups, or pickles.