Ammu
Indian Homecooking to Nourish Your Soul: A Times Cook Book of the Year
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- € 14,99
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- € 14,99
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* The Times Cookbook of the Year 2022 *
'Asma Khan... is one of the most articulate, powerful voices in the world of food, and this book is her masterpiece...More than a cookbook, this is a meditation on the power of food to nourish and heal.' - Bee Wilson, The Times
'An entrancing book' - Nigella Lawson
Indian family food with heart - the mouthwatering new cookbook from Asma Khan, founder of the iconic Darjeeling Express
This book is a joyful celebration of the universal power of food to restore, and to comfort. It is a tribute to Ammu, Asma's mother, to the simple home cooking from her kitchen in Calcutta, and an exploration of the inextricable link between food and love.
These dishes will bring warmth to your kitchen when you need a meal or dish to share with your family and friends - from quick-and-easy Baghare Aloo and Shahi Paneer, a vegetarian staple all ages love, to Ammu's Chicken Biriyani the much-requested Darjeeling Express favourite.
With over 100 recipes, easy-to-follow instructions and a photograph for every dish Ammu is an essential book for anyone wanting to make Indian comfort food at home.
'This is the food I cook for my family every day, meals to restore and nourish. I give these recipes to you, with love.' - Asma
PUBLISHERS WEEKLY
Chef and restaurateur Khan (Asma's Indian Kitchen), owner of London's Darjeeling Express, gives a sumptuous salute to her Indian heritage with recipes and stories "that made and root me to home." In a chapter on her childhood in Kolkata, gingery murgh seekh chicken prompts memories of the kababs Khan's family cooked ("sparks flying out as the ghee dripped down into the charcoal") in the driveway of their home. Recounting her move to the U.K. for college—where she learned to cook "the way you remember the lyrics of a song"—Khan shares nostalgic family favorites her mother taught her, like a spicy masala fish fry, and monsoon season "rainy-day dishes" including eggplant fritters and a no-fail hara korma (lamb shanks in yogurt and gravy). For crowd-pleasing celebrations, complexly layered and unhurried biryani—her mother's signature dish—became Khan's standby. Now a busy mother herself, Khan shares the quick go-to recipes—often "a fusion of western ingredients and Indian spices"—she makes for her boys in London, like keema puffs full of savory meat or veggies, and buttermilk chicken pakoras ("a halfway house between a chicken nugget and a spicy pakora"). Khan's menus, technical guidance, and soulful stories make this outing a pleasure every step of the way. The result is a delectable homage to a rich culture and its food.
