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While Asma Khan has plenty of food-related stories from her youth though, she didn’t actually learn how to cook until she got married. With its inspiration hailing from Calcutta’s Chinatown, Asma’s take on Chilli Chicken is certainly a crowd-pleaser. When Faizana saw the book for the first time, Khan says she was “very emotional” – and also gave surprisingly little feedback. She admits that when she began she didn’t measure anything at all – she says it’s not how she cooks, preferring to cook by andaaz – a process that relies on the hand and eye. If you love Indian food, in all its richness, complexity and regional differences, you need this book; if you feel daunted by the idea of cooking Indian food, you need this book too.
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. Khan’s nostalgic description of the long nights of storytelling during the monsoon after eating khatteh ande (eggs in tamarind gravy) for dinner had me reaching for the eggs from my fridge. It is a celebration of where she comes from, of home cooking, and the inextricable link between food and love.A] delightful collection of personal recipes sure to entice lovers of Indian food … Khan cooks from the heart, and her appetizing dishes and expert guidance are not to be missed.
The dish was a revelation to me as left to my own devices with eggs for dinner I generally make poached eggs on avocado toast. However, I suspect that my rendition of it will only make me more determined than ever to secure a table at Darjeeling Express. This book mirrors the author’s cooking journey … personal and intimate, gentle and full of love … Recipes are stunningly photographed, and well-written, paying attention to minute yet essential details … There are dishes for special occasions as well as casual meals. But from her mother's family come dishes such as kaddu nariyal shorba, a pumpkin and coconut soup, and a chicken biryani infused with spices and saffron. Khan, 52, strongly believes in the healing power of food and she wanted her latest book to try and capture that aspect of Indian cuisine.
Asma was voted 'Female Entrepreneur of the Year' at the Asian Restaurant Awards 2018, as well as 'Entrepreneur of the Year' at the Asian Women of the Year Awards. You’ll need a decent-sized pan or wok to make it for four, though I can testify that it makes an excellent leftovers lunch for the following day, so make it for four either way!
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