Asma's Indian Cuisine by Asma Khan

Asma Khan, born in Calcutta, is a chef, restaurateur, cookbook author and gentle campaigner for women's rights. Originally a doctor of law, she opened a supper club in her flat in Kensington and later the now world-famous restaurant Darjeeling Express in London. Only women, mostly migrants, work in the kitchen. All of them - including Asma herself - earn the same amount. Part of the income goes to her aid organisation Second Daughters, which promotes girls' education in India. Asma Khan, who also supports other women on their way to success, uniquely combines charisma, warm-heartedness and enjoyment. In this book, she reveals the secret of her success, tells the story of her fight for women and describes how food helped her arrive in her new home. She celebrates cultural heritage, community and quality in equal measure.

Indian Cuisine for the Home

This Indian cookbook offers a unique insight into authentic Indian cuisine with recipes that work well at home. Influenced by the cuisine of her Mughal ancestors and the street food of Calcutta, the author invites you on culinary excursions. The recipes include dishes for two, uncomplicated meals for the whole family and suggestions for small feasts with friends or a big feast with numerous guests. The book includes vegetarian, fish and meat dishes, sweets and drinks. In between, Asma Khan tells anecdotes about life in India, about the traditions of Indian cuisine or interesting facts about the history and geography of the country.

Eating and celebrating Indian food

Food is at the centre of every Indian feast. Nothing brings more joy,
than gathering people around a table and eating together. And with this cookbook, every meal becomes a feast. The Indian recipes in the chapter "Meals for Two" are not only suitable for intimate dinners for two, they are also just right when you want to pamper yourself after a busy day. The chapter "Meals for the family" contains Asma Khan's favourite recipes for every taste. The spiciness of these Indian dishes can be easily adjusted, depending on whether there are children at the table or adults who prefer something a little less spicy.

The recipes in the chapter "Meals with friends" leave you enough time to cook and prepare, so you don't have to stand at the cooker until the last minute, but can enjoy the time with your guests. The Indian recipes in the chapter "Festive meals" are meant to inspire you to try something daring for once. Some of these recipes require some preparation and cooking time, but result in truly sensational creations.

Techniques for Indian cooking

The basics of Indian cooking include the proper handling of ingredients. Asma explains how to cook with onions and chillies or with spices such as real cinnamon and cassia cinnamon, Indian bay leaf, turmeric and the spice blends garam masala, panch phoron and char magaz, as well as the spice oil tadka. If you follow this advice, you will succeed better in all Indian dishes - those in this book as well as those in other Indian cookbooks.
With vegetable or minced dill pilaf, paneer, the homemade Indian cream cheese, dal made from yellow, red and black lentils or lemon rice with cashew nuts, flatbreads as well as lassi and lemonades, you will also bring Indian cuisine to life at home!

Bound, 184 pages.