To make the kofta, put the slice of bread in a shallow dish of water. Remove the bread from the dish and squeeze out the water. Break the soaked bread into small pieces in a bowl. In a heavy-based, deep pan that has a tight-fitting lid, heat the ghee over a medium heat. Add the onions to the pan and fry gently, stirring occasionally, until golden brown and caramelized. Many of the recipes are vegetarian and feature classic feasts such as mattar paneer (pea and paneer curry), aloo dum (spicy potatoes) and raan (a spiced leg of lamb) alongside lesser-known recipes unique to Asma's royal family. The book is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. So beginnt sie zu kochen, obwohl sie es nie gelernt hat, und lädt Menschen ins heimische Wohnzimmer ein, bekocht sie und genießt die große Tafel. Es folgt ein Supper Club in einem Pub und schließlich die Eröffnung ihres Restaurants „Darjeeling Express“, das sie ausschließlich mit indischen Frauen betreibt, deren Erfahrungen in diesem Metier sich auf die häusliche Küche beschränken. Und dennoch, oder gerade deshalb, wird es ein unglaublicher Erfolg.

The next plan is to move, possibly to some place where I can have an open kitchen and have the diners see the women. Right now, we have two pregnant women in our kitchen and I just want people to know that we symbolise women in every stage of their lives – from very young students to grandmothers. Many of the recipes are vegetarian, there are sweet treats and drinks, too, and all feature alongside lesser-known recipes and stories unique to Asma's family. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. This is Asma's Indian Kitchen. Place the casserole dish over a medium heat to cook the cauliflower, keeping it loosely covered with the parchment paper. Lift the paper and baste the cauliflower regularly with the yogurt sauce to make sure it cooks evenly – depending on the size of the cauliflower, this should take 30–40 minutes. The cauliflower is cooked when a skewer goes in easily with only a slight resistance. Do not overcook the cauliflower: bear in mind that the cauliflower will continue to cook a little after you take it off the heat. Step 9

In a pan or wok, heat the ghee over a medium–high heat. Add the whole cauliflower and fry until brown on all sides. Remove from the pan, place on a plate to drain and set aside. Step 3 There’s no need to book a flight to experience Indian home cooking”– Fay Maschler, Evening Standard Salman Khan on perception that he doesn’t work hard on set: ‘They think I drink coffee, look here and there, leave’ Khan, owner of London’s acclaimed Darjeeling Express restaurant and a subject of Netflix’s Chef’s Table documentary series, shares a delightful collection of personal recipes sure to entice lovers of Indian food. Khan divides her alluring recipes into feasts for two, family feasts, eating with friends, and celebratory feasts. Readers will discover a range of vibrant dishes suitable for busy weeknights or special occasions. Chingri bhaaja (shrimp sautéed with butter and chilis) and saag paneer (spinach with Indian cheese)—both for two people—reflect the savory diversity of the cuisine. A luscious cheese korma (in family-sized portions) and a hearty spiced red lentil dish called khichree (perfect for entertaining) will tempt those unfamiliar with the complex flavors of Indian cooking. For those intimidated by the spiciness of the cuisine—like the author’s son—Khan provides flavorful recipes for dum gosht (roast beef cooked with mild Indian spices) and boors chenni ki kheer (rice pudding with brown sugar). Cooks looking to make authentic Indian meals at home will not be disappointed. Khan cooks from the heart, and her appetizing dishes and expert guidance are not to be missed. (Apr.) Following the rout of the Darjeeling Express, Asma Khan's highly anticipated debut cookbook takes us on a journey to preserve the historical tradition of Mughlai food. Independent Whig.

I never call myself a chef, I am a cook. 'Ammu' really shows you how you can really be someone incredible by cooking," says Khan, of her latest work.And her message with 'Ammu' is for others to start connecting with people in their own family, learn the recipes while they are alive to be able to pass those on to the next generation. In a heavy-based frying pan, toast the cumin seeds over a low heat, until they darken and release a nutty fragrance. Grind the toasted cumin seeds in a spice grinder or crush them in a mortar. In a bowl, beat the eggs. If you prefer not to eat the green chillies, chop them into pieces large enough to see, so you can remove them later; if you enjoy them, chop them finely. Add the chillies to the beaten eggs and all the other ingredients, except the butter or oil. There are many variations of the “classic comfort food,” but this — tempered with red chilies, cumin, garlic and curry leaves — is Khan’s favourite one. Tempering, the final crucial step of infusing ghee or oil with spices and aromatics, is where much of the variation lies. “The way it is tempered, you may go three villages away and you’ll find they’re tempering in a different way,” she says. |She has since won awards for her debut cookbook 'Asma's Indian Kitchen' and become the first British Indian chef to feature in the Netflix Emmy-nominated series 'Chef's Table'.