From left, Anglo-Indian Orange, Peanut and Fresh Sprout Salad, Achari Chicken Tikka and Lamb Kebab Roti are dishes associated with Elizabeth Gilbert’s memoir “Eat Pray Love.”

Whether you loved Elizabeth Gilbert’s “Eat, Pray, Love” memoir or rolled your eyes over its self-absorbed tone, most of us can agree on one thing: the author knows how to eat.

In the throes of her post-divorce depression, the memoirist immersed herself in Italy’s culture, as well as its flame-torched pizza and icy gelato. She traveled to the land of exotic curries and spicy chutneys to find spirituality, and discovered love in the tropical forests of Indonesia, where the flavors of lemon grass and galangal mingle on the palate.

With the cinematic version of the bestseller opening last weekend, we decided to jump on the “eat” portion of the equation, asking three chefs to awaken our appetite with an “Eat, Pray, Love” menu of their own.

We turned to the new Mediterranean-inspired Locanda de Eva in Berkeley, Calif., the eclectic Indian Junnoon in Palo Alto, Calif., and the Indonesian-focused Straits restaurants group.

Fried Sunchokes with Peaches, Almonds

A handful of sunchokes

Grapeseed or canola oil

1-2 white or yellow peaches

Half a head radicchio

Belgian endive

A few leaves Italian parsley

Small handful toasted, crushed almonds

Red wine vinegar

Extra virgin olive oil

Salt to taste

Cut the sunchokes into small chunks, the size of rolling dice. Heat oil to 350 degrees and fry the sunchokes until they color a bit on the outside, and get a little tender on the inside. Drain on paper towels.

Cut the peaches into desirable chunks, whatever you think looks good for a salad.

Chop the radicchio and endive so they’re a little chunky, but nothing fancy.

Assemble your salad with all the components, adding vinegar, oil and salt to taste. Refry your sunchokes a second time, getting them nice and crispy on the outside, but still tender. Add the hot sunchokes to the salad, toss and serve. Serves 4.

–Huw Thornton, executive chef, Locanda de Eva

Honey-Mint Panna Cotta

1 1/2 sheets silver gelatin or 1/2 teaspoon powdered gelatin

1 cup cream

1/2 cup milk

1 tablespoon sugar

1 1/2 tablespoons honey

Pinch of salt

1 teaspoon orange zest

2 tablespoons chopped mint

2 fresh plums

Sugar

Spiced almonds

1 tablespoon egg whites, room temperature

Pinch of salt

1/3 cup sugar

1/2 cup slivered almonds

1/4 teaspoon toasted ground coriander

1/4 teaspoon anise seeds

Soak the gelatin sheet in water (or soften gelatin powder in a spoonful of warm water, and add it in the next step).

Combine cream, milk, sugar, honey and salt in a stainless steel pot and warm until dissolved. Remove from heat.

Squeeze excess water from gelatin sheet and stir into cream until dissolved. Add mint and zest. Cool, strain out mint and pour into molds. Chill, covered, for at least 24 hours.

Preheat oven to 350. Beat the egg white and salt until foamy. Add sugar and beat 1-2 minutes. Stir in nuts and spices, then spread on a baking sheet and roast 20 minutes until golden, stirring with an offset metal spatula every 7 minutes to coat nuts. Let cool.

To remove the panna cotta, set the molds in a shallow pan of hot water for a few minutes; run a warm knife around the edge and upturn over a chilled plate or bowl. Garnish each serving with plum slices, tossed with a little sugar, and a few spiced almonds. Serves 4.

–Huw Thornton, executive chef, Locanda de Eva

Achari Chicken Tikka

Note: Panch phoran is a Bengali spice mixture. Find it at Indian specialty shops and Whole Foods Markets.

4 tablespoons ginger and garlic paste

2 teaspoons garam masala

2 teaspoons white pepper powder

1 cup mixed pickle, such as Pachranga, finely minced

2 cups plain yogurt (full fat, Greek-style)

1/2 cup mustard, canola, corn or vegetable oil

8 teaspoons panch phoran

4 teaspoons Thai thin green chile, julienned

4 teaspoons fresh ginger, julienned

2 teaspoons turmeric

4 boneless, skinless chicken breasts, cut bite-sized

Salt to taste

Blend the ginger-garlic paste, garam masala, white pepper, pickles and yogurt.

Heat the oil, then add the panch phoran. When it crackles, add the chile, ginger and turmeric. Combine with yogurt mixture. Add chicken and salt, and marinate 2-3 hours.

Skewer and barbecue the chicken, or bake in a preheated 475-degree oven for 10-15 minutes or until done. Serves 6-8.

–Kirti Pant, executive chef, Junnoon

Lamb Kebab Roll

4 1/2 pounds ground lamb

1/2 bunch mint

1/2 bunch cilantro

1/4 cup ground coriander

1/4 cup ginger garlic paste

1/4 cup chopped jalapeno

1 yellow onion, minced and sauteed till golden

1/4 cup salt

1/2 cup clarified butter

1 teaspoon garam masala

Mint chutney, sliced red onion, paratha bread for serving

Mix the ingredients thoroughly. Form into meatballs, thread onto skewers and grill over medium heat for 8-10 minutes, or roast in a tandoor oven at 600 degrees for 5-8 minutes. Serve with mint chutney, sliced red onion and paratha bread. Serves 25.

–Kirti Pant, executive chef, Junnoon

Anglo-Indian Sprout Salad With Peanuts

3 cups bean sprouts

1/2 cup English cucumber, julienned

1/2 cup frisee, white parts trimmed

1/2 cup radicchio, shredded

1/2 cup red onion, sliced thin

1/2 cup orange segments

1/2 cup crushed fried peanuts

2 teaspoons minced ginger

2 teaspoons minced jalapeno

2 tablespoons cilantro, cut in a chiffonade

2 teaspoons chaat masala

1 teaspoon crushed black pepper

2 tablespoons lemon juice

2 tablespoons extra virgin olive oil

2 tablespoons honey

1 teaspoon salt

Toss all the ingredients together and serve.

–Kirti Pant, executive chef, Junnoon

Prawn Sambal

Galangal is a ginger-like root commonly used in Indonesian cooking. Find galangal, candlenuts and blachan at Asian markets, some Whole Foods and specialty food stores.

Paste

1 quarter-size slice fresh Galangal, minced

2 candlenuts, soaked in water for 10 minutes

1 stalk fresh lemon grass, peeled and sliced

4 shallots or 1 medium onion, peeled and sliced

3 cloves garlic, sliced

1/2 inch square blachan (dried shrimp paste)

1/4 cup vegetable oil

2 tablespoons red chile paste

Shrimp

3/4 pound large shrimp, shelled and deveined

1 small onion, sliced

1 tomato, cut into wedges

2 tablespoons sugar

1 teaspoon salt

1 tablespoon fresh lime juice

Use a blender to grind the first six ingredients into a smooth paste, adding a tablespoon of water, if needed.

Heat the oil in a saucepan over medium heat. Add chile paste and fry for 2 minutes, stirring until the oil turns reddish. Add the paste and fry, stirring, until fragrant and dark mahogany red, about 5 minutes. It is ready when reddish oil seeps out.

Add the shrimp, onion and tomato, and stir fry over high heat until the shrimp turn bright orange, 2 minutes. Season with sugar, salt and lime juice. Serve with coconut rice. Serves 3-4.

–Chef Chris Yeo, Straits Restaurant, Santana Row