Asma's Indian Kitchen: Home-Cooked Food Brought to You by Darjeeling Express by Asma Khan

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Notes about this book

  • mjes on September 26, 2019

    This cookbook has been the cookbook of the month for February 2019 for the Great British Chefs Cookbook Club

Notes about Recipes in this book

  • Courgette sabzi

    • ALawson25 on June 01, 2020

      This has a pretty short list of ingredients, and I wasn't sure what it would be like, but it was delicious and had a nice texture as a side. I would definitely make this again.

  • Spinach with Indian cheese (Saag paneer)

    • ALawson25 on February 20, 2021

      This is a really good recipe for saag paneer, definitely my favourite. I make my own paneer, from her recipe which is super easy. I don't chop the spinach up too much as I prefer a bit more texture.

  • Red lentils (Masoor dal)

    • Lepa on July 13, 2019

      This was simple but good. My kids liked it with naan. Please note that the recipe says to add ten cups but it should say five cups. I learned this the hard way because the dal was way too soupy/watery when it should have been done. I reread the recipe and noticed that it said 1.2 litres/2 pints/10 cups of water. I should have known better and double checked, as these kinds of conversion typos are common and I usually stick to the British/weight measurement. In the end, I scooped out about five cups of water and cooked the dal for a while longer to cook off the excess water and trust it turned out about how it should have.

    • Foodycat on March 03, 2020

      I made a half quantity and it was loads for two. I like it a bit thicker than is authentic, so I cooked it down to more of a porridge - probably another 5 minutes on the heat. It tastes much more complex than it is.

  • Aubergine with potatoes (Baingan aloo)

    • Lepa on July 13, 2019

      I was intrigued by this recipe after I saw Ms. Khan serve it on Chef's Table. Unfortunately, we didn't love it. My family is generally skeptical- but open- to eggplant and they didn't love it in this dish. Also, I make many Indian potato recipes that are more flavorful so the potato part of this dish also wasn't our favorite.

    • ALawson25 on June 01, 2020

      I thought this was ok, but her other recipes have had a more impactful flavour. There was a good heat, but it was a little bit bland. I would chop the tomatoes smaller if I made it again.

  • Fish in coconut milk (Macher malaikari)

    • Lepa on July 05, 2019

      This is the first recipe I've tried in this book and it is FANTASTIC. I love fish curries and I've tried many over the last couple of years and this is the one I have been waiting for. My whole family liked it, including my children. I used ghee instead of vegetable oil but otherwise followed the recipe. I used paiche for the fish and the texture was amazing. Also, read the "cooking with onions" tutorial on page 11.

  • Spicy fried aubergine slices (Begun bhaja)

    • Foodycat on May 12, 2020

      A very simple side dish - needs to marinate for an hour before cooking.

  • Indian cheese korma (Malai korma)

    • ALawson25 on February 20, 2021

      This was mild but flavourful. I made the paneer, it did break into smaller pieces so I might be more careful with that next time. One of the nicer veggie curry's I've tried, and will go back to it for sure. Halving the recipe with 250g paneer served at least 4.

  • Stuffed bell peppers 1 (Bharwa simla mirch 1)

    • mjes on October 09, 2019

      I used the keema filling - chicken seasoned with cardamom, cassia, Indian bay, garlic, ginger . . . and chose red (ripe) bell peppers for their sweetness. I absolutely loved the results (and the ease of managing serving size).

  • Tray-baked beef kabab (Kache keeme ka kabab)

    • Foodycat on March 03, 2020

      I made a half quantity and baked it in a hot oven rather than putting it under the grill. Really delicious! I was worried that it would be tough but it wasn't, and had a very good flavour and nice crisp edges.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    Fall in love with Indian home cooking and Asma Khan in this brilliant book.

    Full review
  • Kavey Eats

    The book begins with Asma’s introduction to this personal history, before discussing a number of techniques essential to elevate your Indian cooking, from the proper browning of onions...

    Full review
  • ISBN 10 1911595687
  • ISBN 13 9781911595687
  • Linked ISBNs
  • Published Oct 04 2018
  • Format Hardcover
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Pavilion Books

Publishers Text

Darjeeling Express began life as a dinner for 12 guests at home - Indian food, lovingly cooked from family recipes going back generations. The recipes in this book are homage to Asma's royal Mughlai ancestry and the busy streets of Kolkata, where she grew up, resulting in a melange of street food such as papri chaat (fried dough with chickpeas, yoghurt and chutney) alongside royal recipes spanning Calcutta in the east to Hyderabad in the south. Platters of dishes boasting texture and flavours encourage you to gather in the style of the traditional `dawaat' (feast).

The kitchen at Darjeeling Express is run by an all-women team and champions home-style food cooked with passion. The recipes are split between simple mid-week meals for two, family feasts for quick and easy cooking with less spice, feasts for friends for when you want to show off a little and celebratory feasts.

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.

"There's no need to book a flight to experience Indian home cooking" - Fay Maschler, Evening Standard

"Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable" - Grace Dent, Grace & Flavour

"This is serious Indian cooking... there's a fundamental understanding of regional Indian cooking." - Tom Parker Bowles, Daily Mail

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