Asma's Indian Kitchen by Asma Khan

Asma Khan, born in Calcutta, is a cook, restaurateur, cookbook author and gentle campaigner for women's rights. Originally a doctor of law, she opened a supper club in her apartment in Kensington and later the now world-famous Darjeeling Express restaurant in London. The kitchen is staffed exclusively by women, mostly migrants. Everyone - including Asma herself - earns the same amount. Part of the income goes to her aid organization Second Daughters, which promotes girls' education in India. Asma Khan, who also supports other women on their path to success, combines charisma, warmth and enjoyment in a unique way. In this book, she reveals the secret of her success, tells the story of her fight for women and describes how food helped her settle into her new home. She celebrates cultural heritage, community and quality in equal measure.

Indian cuisine for home

This Indian cookbook offers a unique insight into real Indian cuisine with recipes that will also 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 banquets with friends or a large feast with numerous guests. The book contains vegetarian, fish and meat dishes, sweets and drinks. In between, Asma Khan tells anecdotes about life in India, the traditions of Indian cuisine or interesting facts about the history and geography of the country.

Eating and celebrating Indian food

Food is the focus of every Indian celebration. Nothing brings more joy than
as people gather around a table and eat together. And with this cookbook, every meal becomes a celebration. The Indian recipes in the chapter "Meals for Two" are not only suitable for intimate dinners for two, they are also just right if you want to pamper yourself after a busy day. The chapter "Meals for the Family" contains Asma Khan's favorite 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 it a little less spicy.

The recipes in the "Meals with friends" chapter give you enough time to cook and prepare, so that you don't have to wait until the last minute at the stove, but can enjoy the time with your guests. The Indian recipes in the "Festive meals" chapter are intended to inspire you to be daring. Some of these recipes require a lot of preparation and cooking time, but result in truly eye-catching creations.

Techniques for Indian cooking

The basics of Indian cooking also include the correct use of ingredients. Asma explains how to cook with onions and chilies or with spices such as cinnamon and cassia cinnamon, Indian bay leaves, turmeric and the spice mixtures garam masala, panch phoron and char magaz as well as the spice oil tadka. If you follow this advice, all Indian dishes will turn out better - those in this book as well as those in other Indian cookbooks.
With vegetable or minced meat and dill pilaf, paneer, 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 can celebrate Indian cuisine in your own home!

Hardcover, 184 pages.