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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I joke, of course, because one of her many great achievements is the impressive training of her all-women kitchen team, a personal endeavour to support and lift up “second daughters”, traditionally undervalued in Indian culture – the team are perfectly capable of faithfully cooking Asma’s recipes and running the kitchen in Asma’s absence). Each recipe provides substitutions if certain ingredients aren't available to you, and I love the homey approach to all the recipes. I always enjoy reading new cookbooks especially ones with personal stories that go along with the recipes. She was been voted ‘Female Entrepreneur of the Year’ at the Asian Restaurant Awards and ‘Entrepreneur of the Year’ in the Asian Women of the Year Award. Come down the travelators, exit Sainsbury's, turn right and follow the pedestrianised walkway to Crown Walk and turn right - and Coles will be right in front of you.

This book includes a wide and diverse range of food, from Indian dishes with a twist to Western delicacies. 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. 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. After finishing her doctorate in British constitutional law in 2012, decided to follow her heart and open a food business.Our favorite travel-inspiring cookbooks from 2019 ' Anywhere in the world you can learn the rituals, history, and even geography of a place through a shared mealno words needed. 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. 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. Some recipes looked to be fairly complicated, and I did “cheat” a wee bit on spices–more on that below–but I found the instructions clear and not difficult to follow. Those of you who have read some of my past cookbook reviews will know that I’m a big fan of hardcover books for in the kitchen.

Asma’s Indian Kitchen is a beautiful book; its cover in the style of a retro Bollywood film, embellished with gold leaf like a festive sweetmeat (perhaps one of the laddoos its author loves so dearly); its pages littered with evocative images of India by true talent and all-round good egg Ming Tang Evans. I was worried that it would be tough but it wasn't, and had a very good flavour and nice crisp edges. We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.Founder, author and chef Asma Khan lives in London, where she runs the famous restaurant Darjeeling Express, a restaurant run entirely by women where food is served family-style and people gather to enjoy good food and fellowship with friends that is enhanced by the colors and flavors on the table before them. Whether fresh or dried, vegetables are major players in Asma's Indian Kitchen by London chef/restaurateur Asma Khan. With rare exceptions such as bank holidays, the book group meets on the first Wednesday of every month at 7. 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. The recipes are homage to Asma's royal Mughlai ancestry and the busy streets of Calcutta and are split between simple mid-week meals, family feasts, feasts for friends and even celebratory feasts.

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