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

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    • Categories: Main course; Entertaining & parties; Indian
    • Ingredients: butter; onions; garlic; turmeric; coriander leaves; green chillies; yogurt; whole fish; lemons
    • Accompaniments: Pulao rice with nine jewels (Navratan pulao)
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    • Categories: Curry; Main course; Entertaining & parties; Indian
    • Ingredients: fish fillets; turmeric; white onions; garlic; fresh ginger; ground coriander; ground cumin; chilli powder; tomato purée; tomatoes; green chillies; coriander leaves
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    • Categories: Main course; Entertaining & parties; Indian; Vegetarian
    • Ingredients: urad dal; red kidney beans; garlic; fresh ginger; tomatoes; butter; double cream; red onions; cumin seeds; chilli powder; coriander leaves
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    • Categories: Main course; Entertaining & parties; Indian; Vegetarian
    • Ingredients: red kidney beans; turmeric; chilli powder; ghee; onions; fresh ginger; green chillies; tinned chopped tomatoes; garam masala
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  • Tomato chutney with prunes and apricots (Tamatar ki chutney)
    • Categories: Chutneys, pickles & relishes; Entertaining & parties; Indian; Vegetarian; Vegan
    • Ingredients: dried red chillies; panch phoron; garlic; fresh ginger; tinned chopped tomatoes; prunes; dried apricots; green chillies
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    • Categories: Rice dishes; Side dish; Entertaining & parties; Indian; Vegetarian
    • Ingredients: basmati rice; saffron; almonds; pistachio nuts; green raisins; sultanas; dried cranberries; oranges; ghee; carrots; cashew nuts; Indian bay-leaves; cassia bark; green cardamom pods; dried rose petals
    • Accompaniments: Spicy beef roast (Dum gosht); Whole baked fish in spiced yogurt (Dum ki machli)
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    • Categories: Salads; Side dish; Entertaining & parties; Indian; Vegetarian; Vegan
    • Ingredients: cucumbers; tomatoes; red onions; pomegranate seeds; green chillies; limes; mint
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    • Categories: Bread & rolls, savory; Entertaining & parties; Indian
    • Ingredients: unbleached white flour; ghee; butter
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    • Categories: Mousses, trifles, custards & creams; Dessert; Entertaining & parties; Indian
    • Ingredients: milk; carrots; green cardamom pods; Indian bay-leaves; ghee; granulated sugar; double cream
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    • Categories: Candy / sweets; Entertaining & parties; Indian
    • Ingredients: saffron; cassia bark; whole cloves; granulated sugar; ghee; raisins; fine semolina; whole nutmeg; cardamom seeds; cashew nuts
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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

    • greedyrosie on January 08, 2022

      This dish is definitely more than a sum of its parts. Really delicious and extremely quick and simple for the pay off.

    • tekobo on August 14, 2022

      Quick and simple to make and so delicious. I added about a fifth by volume of chopped raw beetroot. Gave it a nice earthy back note. Will try with other vegetables.

    • 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.

  • Meat with spinach (Palak gosht)

    • greedyrosie on January 08, 2022

      Hm. Made this with chicken thighs. Felt there was probably too much water in the recipe and not enough spice. Had to almost double the powdered spices and add more chili - even with the gravy reduced right down it tasted very bland without these additions.

  • Spicy fried aubergine slices (Begun bhaja)

    • Foodycat on May 12, 2020

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

  • 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.

  • Red lentils (Masoor dal)

    • 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.

    • 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.

  • 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.

  • 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).

  • Split yellow channa lentils (Channa dal)

    • ALawson25 on May 31, 2022

      I don't know if I did something wrong with this, but I followed the recipe and the lentils were not cooked in even 2 hours rather than 40 minutes. I looked online and apparently they can sometimes take up to 4 hours- think this is a long cook!

  • Rice with peas (Mattar pulao)

    • ALawson25 on February 21, 2022

      Worked well, relatively quick and easy recipe with store cupboard ingredients.

  • 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.

  • 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.

  • Mince with dill pulao (Keema sua pulao)

    • Hansyhobs on May 11, 2022

      This was OK. We really missed having something saucy and just got a bit bored of eating this after a while.

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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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