Asma's Indian Kitchen: The bestselling Indian cookbook from Darjeeling Express’ award winning chef

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Asma's Indian Kitchen: The bestselling Indian cookbook from Darjeeling Express’ award winning chef

Asma's Indian Kitchen: The bestselling Indian cookbook from Darjeeling Express’ award winning chef

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That’s not the end of it though, as she also launched Calcutta Canteen in Market Halls, Fulham Broadway this year and I’m confident there are more new projects to come soon. Had to almost double the powdered spices and add more chili - even with the gravy reduced right down it tasted very bland without these additions. These cookies allow us to count visits and traffic sources so we can measure and improve the performance of our site.

This book includes a wide and diverse range of food, from Indian dishes with a twist to Western delicacies. The book begins with Asma’s introduction to this personal history, before discussing a number of techniques essential to elevate your Indian cooking, from the proper browning of onions to the use of chillis and spices. Since I read cookbooks like novels and Asma loves to tell stories, I think I need to pick up this book. And, despite having just received my copy, I know just how good many of these dishes taste, because they are genuinely the recipes Asma and her all-female team have been cooking and serving at her Darjeeling Express supperclubs, pop-ups and restaurant since it all began back in 2012. The recipes in this book are homage to Asma's royal Mughlai ancestry and the busy streets of Kolkata, where she grew up, resulting in a melange of street food such as papri chaat (fried dough with chickpeas, yoghurt and chutney) alongside royal recipes spanning Calcutta in the east to Hyderabad in the south.

Teaching herself to cook helped with the homesickness, and then, during several trips back home, she gradually learned the recipes that had been in her family for generations, not only from her mother but from her grandmother, aunts, cousins, family friends and the cook that worked for her parents for many decades. She also instructs in the judicious preparation of chili peppers to please both the timid palate and the fire-eater. In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. But if, like Asma, you’ve mastered the art of andaaz but don’t get along with the prescriptive, formulaic and often unforgiving nature of written recipes, translating all those dishes you’ve always created so instinctively into ingredient weights, cooking times and pan sizes is equally alien and terrifying. When one is reviewing a cook book, one usually tries to make 2 or 3 recipes from the book, but with this one I decided to go all out.

Asma Khan is chef and restaurateur of London’s acclaimed Darjeeling Express, which began as a supper club, then a pop-up, before settling in its permanent location to wide acclaim. Finance is provided by PayPal Credit (a trading name of PayPal UK Ltd, Whittaker House, Whittaker Avenue, Richmond-Upon-Thames, Surrey, United Kingdom, TW9 1EH).To understand all of that, you can read those articles (perhaps start with this particularly illuminating one authored by Anna Sulan Masing). I like it a bit thicker than is authentic, so I cooked it down to more of a porridge - probably another 5 minutes on the heat. While it is great to know what the recipes are recommended for, I would prefer that the cookbook be organized by chutneys, dal, meat, desserts, etc to make it easier to find the kind of recipe you are looking for.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
  • Sold by: Fruugo

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