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By: Asma Khan
“The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra.” – Asma Khan
“The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra.” – Asma Khan
Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavor in your cooking through the intuitive principles of Indian cookery.
Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavors, dishes and sumptuous feasts.
With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chilies, and onions, and what to add and when to re-balance flavors in a dish, Asma will empower home cooks to apply fundamental processes intuitively to their cooking. Including 80 flavorful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honor traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.
“The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra.” – Asma Khan
“The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra.” – Asma Khan
Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavor in your cooking through the intuitive principles of Indian cookery.
Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavors, dishes and sumptuous feasts.
With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chilies, and onions, and what to add and when to re-balance flavors in a dish, Asma will empower home cooks to apply fundamental processes intuitively to their cooking. Including 80 flavorful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honor traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.
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