Asma's Indian Kitchen by Asma Khan

Asma Khan, born in Kolkata, 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 apartment in Kensington and later the now world-famous Darjeeling Express restaurant in London. Only women, mostly migrants, work in the kitchen. Everyone – including Asma herself – earns the same amount. Part of the proceeds 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, uniquely combines charisma, warmth 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. It 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 can also be made 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 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, about the traditions of Indian cuisine or interesting facts about the country's history and geography.

Eating and celebrating Indian food

Food is the focus of every Indian festival. Nothing brings more joy
as people gathering at a table and eating together. And with this cookbook, every meal becomes a celebration. The Indian recipes in the “Meals for Two” chapter are not only suitable for intimate dinners for two, they are also perfect 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. With these Indian dishes, the spiciness 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 you don’t have to wait at the stove until the last minute, but can enjoy the time with your guests. The Indian recipes in the “Festive Meals” chapter are intended to inspire you to take risks. Some of these recipes require a fair amount of prep and cooking time, but result in truly show-stopping creations.

Techniques for Indian cuisine

The basics of Indian cuisine also include the correct handling of ingredients. Asma explains how to cook with onions and chilies or with spices such as real cinnamon and cassia cinnamon, Indian bay leaf, 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 from other Indian cookbooks.
With vegetable or minced meat dill pilaf, paneer, homemade Indian cream cheese, dal made from yellow, red and black lentils or lemon rice with cashews, flatbreads as well as lassi and lemonades, you can also celebrate Indian cuisine at home!

Hardcover, 184 pages.