Book Review: Ayla: The Migrant Kitchen by Chef Santosh Shah

“Ayla: The Migrant Kitchen” is a cookbook that tells the story of Nepali migrants through the lens of food. Chef Santosh Shah, a Nepali migrant himself, takes the reader on a culinary journey that explores the diversity of Nepali cuisine and the role that food plays in preserving culture and connecting people across borders. The book is a celebration of Nepali culture and the resilience of the Nepali diaspora, and a testament to the power of food to bring people together.

The book is divided into chapters that reflect the different stages of Chef Santosh Shah’s journey as a migrant, from his childhood in Nepal to his life in the UK. Each chapter features a collection of recipes that are accompanied by personal stories or anecdotes that provide insight into the lives and experiences of Nepali migrants. The recipes are diverse and range from traditional Nepali dishes such as dal bhat and momos to lesser-known specialties such as sel roti and gundruk.

What sets “Ayla: The Migrant Kitchen” apart from other cookbooks is its focus on the human stories behind the food. Chef Santosh Shah’s personal journey as a migrant is woven throughout the book, providing a framework for understanding the cultural and historical context of Nepali cuisine. The stories of other Nepali migrants are also featured throughout the book, highlighting the diversity of experiences and perspectives within the Nepali diaspora.

One of the strengths of the book is its emphasis on the role of food in preserving culture and connecting people. Chef Santosh Shah describes how food has been a way for him to stay connected to his Nepali roots, even as he has adapted to life in the UK. He shares stories of how food has brought together Nepali migrants in the UK, creating a sense of community and belonging. The book is a reminder that food is not just about sustenance but also about identity, memory, and belonging.

The recipes in “Ayla: The Migrant Kitchen” are accessible and easy to follow, with clear instructions and ingredients that are readily available in most supermarkets. The book is also beautifully designed, with vibrant photographs that showcase the colors and textures of Nepali cuisine. The layout of the book is intuitive, with each recipe accompanied by a personal story or anecdote that adds depth and context to the dish.

While the book is primarily a cookbook, it is also a window into the Nepali diaspora and the challenges and opportunities that come with migration. Chef Santosh Shah shares candidly about the difficulties he faced as a migrant, from the language barrier to the culture shock. He also highlights the resilience and creativity of Nepali migrants, who have adapted to new environments while also preserving their cultural traditions.

One of the highlights of the book is the chapter on street food, which showcases the vibrant and diverse street food culture of Nepal. Chef Santosh Shah shares recipes for popular street foods such as chaat and chow mein, as well as lesser-known specialties such as sikarni and lassi. The chapter is a celebration of the entrepreneurial spirit and ingenuity of street vendors, who have created a unique and flavorful food culture in Nepal.

Overall, “Ayla: The Migrant Kitchen” is a beautiful and compelling cookbook that is much more than just a collection of recipes. It is a celebration of Nepali culture and the Nepali diaspora, and a testament to the power of food to bring people together. The personal stories and anecdotes that accompany each recipe make the book a rich and engaging read, and the recipes themselves are delicious and accessible. Whether you are a seasoned cook or a novice in the kitchen, “Ayla: The Migrant Kitchen” is a must-read for anyone interested in Nepali cuisine and the stories behind the food