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"Asma's approach here is seasonal, though it's one that addresses not just the weather, but our needs and moods, offering an edible calendar to give succour and delight throughout the year." - Nigella Lawson
"Open this book anywhere and you'll find something you'll want to eat" - Delicious Magazine.
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Join chef and founder of London's famous Darjeeling Express restaurant on a flavour odyssey as she shares delicious Indian recipes and family favourites to awaken your palate and nourish your soul.
Get ready to embrace six seasons of flavour in this stunning new collection of 80 bright and vibrant Indian recipes inspired by Asma's native Bengal.
Be guided on an atmospheric journey through India's culinary landscape and discover the principles of Ayurvedic cooking. Enjoy a masterclass in creating mouthwatering, easy curries, sides, and desserts that sing with flavour, such as:
MIDWEEK CURRIES: Quick Bengali chicken korma
VEGETARIAN MAINS: Delicate lentil fritters with spiced yoghurt
INDIAN STREETFOOD: Crispy and spicy tawa toasties
COMFORT FOOD: Spiced and creamy pumpkin dhal
SWEET TREATS: Yogurt with saffron and pistachio
This Indian cookbook teaches you how to use Indian spices confidently, master new cooking techniques and unearth a treasure trove of unforgettable recipes including, veg-friendly curries and fantastic menus to entertain.
Monsoon celebrates the pure joy of eating with recipes to suit every craving - a must have for anyone looking to bring flavour back to their kitchen.
Über den Autor / die Autorin
Asma Khan is owner of Darjeeling Express, London, and one of the UK's most prominent female chefs.
She moved from India to Cambridge in 1991 with her husband. She comes from a royal background - Rajput on her father's side and Begali on her mother's. After training as a lawyer, Asma registered for a food business, which began life as a supper club then became a critically acclaimed pop-up, in London, in 2015.
Asma was the first British chef to appear on Netflix's Chef's Table. An unstoppable force for social change in the food industry and beyond, Asma has been revolutionising the London restaurant scene since 2017 with her world-renowned Indian food, all-female team, and her commitment to training immigrant women.
Find her @asmakhanlondon
Zusammenfassung
“The soul of my cooking is the symphonic layering of vibrant flavours that work together like instruments in an orchestra.” – Asma Khan
Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery.
Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavours, dishes and sumptuous feasts.
With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Asma will empower homecooks to apply fundamental processes intuitively to their cooking. Including 80 flavourful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honour traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.
