We are delighted to host acclaimed food writer Khushbu Shah in collaboration with Olamaie Executive Chef Michael Fojtasek on November 17th at 11 a.m. Brunch tickets include a signed copy of Shah’s debut cookbook Amrikan and three Fojtasek-original courses, all inspired by Shah’s playful and innovative recipes.

The event will start with passed appetizers from Olamaie. During this, guests are encouraged to mingle and chat with Khushbu Shah. Each ticket is $135 and includes a signed copy of Amrikan, in addition to brunch and a signature cocktail.

Khushbu Shah is redefining the term ‘fusion’. A prolific food writer, Shah has traveled the US as the restaurant editor of Food and Wine Magazine (and is the youngest and first person of color to ever hold this position). Her own writing has also traveled the US, and you can find her work published in the New York Times, Washington Post, GQ, Eater, and more.

Amrikan, Shah’s highly anticipated debut cookbook, features 125 electric recipes influenced by the Indian Diaspora. Raised in Michigan, her immigrant parents instilled in her a deep appreciation for life’s necessities: spices and good fruit. Amrikan is a collection of thoughtful and flavor-packed recipes derived from Shah’s own experiences where, in her own words, “the main ingredient is the Indian American culinary lexicon.”

But to only call Amrikan a cookbook is a disservice to Shah’s work; it is just as much a testament to history, detailing how Indian immigrants have influenced the culinary world beyond the commonly discussed fusion recipes – swapping ingredients to both replicate and innovate staple cuisines, modifying and collaborating on recipes with other cultures, opening restaurants, crafting creative takes on American dishes, and more. The recipes, paired with Shah’s heartfelt essays and anecdotes, make this an impactful read that will be sure to leave you wanting a second helping.

This event is sponsored by Central Market and Olamaie.