Asma's Indian Kitchen: The bestselling Indian cookbook from Darjeeling Express’ award winning chef

Product Information

After making the homemade Paneer, I put it to use with this Paneer Malai Korma (Indian Cheese Korma). Onions are cooked with garlic and ginger, then seasoned with coriander and cayenne. The mixture is simmered in a tomato sauce before adding the paneer, coconut milk, and almonds. 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 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. We also want to support women who’ve been abandoned because they’ve had second daughters. We want to try and change the mindset so that this level of discrimination cannot happen, that all women are special,” the chef told the “Huffpost” UK edition. Asma Khan kommt aus einer adligen Familie und ihre Rezepte orientiert sich im Wesentlichen an der bengalischen Mogul-Küche sowie den typischen Gerichten aus Hyderabad, ergänzt durch indisches Streetfood. Viele davon sind Familienrezepte, die sich sehr gut für eine große Gästeschar eignen, was man bereits an der Gliederung sehen kann: Für Zwei, Für die Familie, Mit Freunden, Festliche Mahlzeiten. Aber natürlich kann man die Zutatenlisten problemlos auch auf den kleinen Haushalt herunterbrechen.

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. While her Ammu is unable to travel to the UK from Kolkata for the launch of the book next week, Khan is delighted that she got her stamp of approval on the outcome, complete with some forgotten vintage photographs.

A] celebration of heritage and culture that makes a feast out of every meal.' —Woman & Home magazine From the Publisher

Asma Khan grew up in Calcutta before moving to England to join her husband. She is now the chef and restauranteur of the all-women run Darjeeling Express in London. 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. I am incredibly proud to stand on the shoulders of these women. People see me as a success story, but I’m the tip of the iceberg: beneath me is this deeply rooted, very loyal team. I think when you’re all equal, there’s a huge sense of teamwork, so there is no hierarchy in my kitchen: everyone is paid the same, even me,” the entrepreneur told “Time Out London.” As the proprietor of the only all-female Indian restaurant of its kind in the world, the restauranteur's next mission is to take Darjeeling Express into a space where the diners can see her calm and hardworking workforce at work. Before I talk about anything else, I just want to make it known that I am a very big fan of Indian food! I will use any chance I get to try new Indian dishes (whether in a restaurant, at a wedding, or by cooking something myself). I tend to avoid the latter option because I like to know how a dish is supposed to taste before I try to make it at home.Salman Khan on perception that he doesn’t work hard on set: ‘They think I drink coffee, look here and there, leave’ Indian Restaurant | Pakistani Restaurant | Desi Restaurant | Indo-Pak Restaurant | Indian Cuisine | Pakistani Cuisine | Desi Cuisine | Indo-Pak Cuisine Asma Khan’s beetroot raita: ‘You can use low-fat or bio yogurt, but as the beetroot juices thin the yoghurt, this will result in a runnier raita.’ Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable" - Grace Dent, Grace & Flavour

To serve, warm the koftas in a low oven. Layer them with the rice so the pulao is studded with koftas. Garnish with cranberries and pistachios.In a frying pan with a lid, heat the oil over a medium–high flame. Add the mustard seeds, curry leaves and cashews, and cook until the cashews darken in colour. Add the onions and cook until soft and translucent, but not coloured. This is serious Indian cooking... there's a fundamental understanding of regional Indian cooking." - Tom Parker Bowles, Daily Mail

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. Pour the yogurt marinade over the cauliflower, then cover loosely with parchment paper and leave for 20 minutes. Step 8 Neena Gupta calls feminism ‘faltu,’ says ‘women need men’ and are not equal to them: ‘The day men start getting pregnant…’Using a food processor, blitz the chillies and ginger to a paste – if you want to reduce the heat of this dish, remove the chilli seeds first. Ich mag Kochbücher, die Geschichten erzählen, die mehr sind als bloße Rezeptsammlungen sondern uns etwas über die Köche/Köchinnen verraten. Die so sind wie Asma Khans „Indische Küche“. 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.