The Juhu Beach Club Cookbook: Indian Spice, Oakland Soul

Sambar Masala - Smokey Black Cardamom - Mustard Fenugreek

When the opportunity to collaborate with Chef Preeti Mistry arose, as super fans, we were PUMPED to get to work! This 3 pack collection of signature blends developed by Preeti features spices and masalas that are essential to anything from Juhu Beach Club.

Sambar Masala
This masala provides the kicky flavor in Sambar, a South Indian lentil soup. The dried lentils are roasted and ground with the whole spices to create a terrific addition to vegetable sautés and seafood dishes such as calamari or mussels.

Smokey Black Cardamom
This masala was one of Preeti's first creations. The intensely smokey flavor of black cardamom is beautifully balanced with the sweetness of fennel seed to make a perfect match for braised beef short ribs and lamb shanks or hearty winter roots vegetables and greens.

Mustard Fenugreek
This spicy, tangy, bitter, and bright masala was originally created for a poultry marinade but it also makes a great rub for firm white fish or lighter vegetables like zucchini, asparagus, and cauliflower.

"What Preeti Mistry does on the page is as delicious and exciting as what she does in her restaurant." - Anthony Bourdain

Vibrant and unexpected, The Juhu Beach Club Cookbook is a bold take on Indian food from Oakland-based James Beard Award nominee Preeti Mistry.

Influenced by their background as a second-generation Indian — born in London, raised across the US, now based in the Bay Area — Preeti's irreverent style informs their personality and their food. This collection of street food, comfort classics, and restaurant favorites blends cuisines from across India with American influences to create irresistible combinations.

Mother's Day Sale

Mother's Day Sale

Ooo did you say newsletter?