
Asma’s Indian Kitchen: Home-Cooked Food Brought to You by Darjeeling Express
Tom Verde
Asma Khan
2019, Interlink Books, 978-1-62371-912-8, $30 hb.
Asma Khan’s paternal culinary pedigree stretches back to the spice-rich “food tradition of the [medieval] Mughal courts,” while the comfort food of her youth (rice-and-milk puddings and custardy egg halwas) stems from the “Bihari [pre-Mughal] Muslim food” of her mother’s side of the family. The two meet in this easy-to-use cookbook reflecting Khan’s heritage and a cross section of Indian cuisine, emphasizing its variety. “There is no generic Indian food,” she advises. Chicken chaap, a stew-like korma “infused with mace and nutmeg,” derives from dishes popular with Muslim “traders from Central Asia . . . and the Middle East” who settled in Bengal, in the east. Rich, slow-cooked kali dal (black lentils with kidney beans) is a hearty dish from the Punjab, up north. An introductory section offers tips on techniques and spices essential to preparing these and other historic family favorites.
You may also be interested in...
Work Reveals Common Ground Across Massive Desert
The Sahara wasn’t always a desert. Around 9000 BCE it was a bucolic expanse where animals and lush vegetation thrived.Editor Challenges Readers To Witness Islamic History Sans the Modern Lens In New Book
In 1516, Ottoman Sultan Selim I entered Damascus clean-shaven. What followed changed Arab-Turkish relations for 400 years.Child's Play: Reconstructing Everyday Life of Youth in Ancient Egypt
Egyptologist Amandine Marshall observes how the depictions of children created by Ancient Egyptians seldom illustrated their actual lives.