Jikoni: Proudly Inauthentic Recipes from an Immigrant Kitchen by Ravinder Bhogal

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    • Categories: Breakfast / brunch; Cooking ahead
    • Ingredients: tapioca pearls; coconut milk; condensed milk; passion fruit; pistachio nuts; bananas
    • Categories: Beverages / drinks (no-alcohol); Quick / easy; Indian
    • Ingredients: bananas; yoghurt; green cardamom pods
    • Categories: Breakfast / brunch; Cooking ahead
    • Ingredients: jumbo rolled oats; almonds; hazelnuts; cashew nuts; jaggery; clear honey; groundnut oil; ground cinnamon; fennel seeds; dates; dried apricots; dried baby figs
    • Categories: Bread & rolls, savory; Chutneys, pickles & relishes; Egg dishes; Breakfast / brunch; Cooking ahead; Indian; Korean
    • Ingredients: Chinese cabbage; Savoy cabbage; caster sugar; fresh ginger; garlic; tamari; fish sauce; Korean chilli powder; carrots; radishes; spring onions; Asian pears; cooking apples; chapatti flour; eggs; coriander cress; sesame seeds
    • Categories: Bread & buns, sweet; Afternoon tea; Breakfast / brunch; Indian; Middle Eastern
    • Ingredients: plain flour; chapatti flour; ghee; yoghurt; saffron threads; orange blossom water; pistachio nuts; Medjool dates
    • Categories: Bread & rolls, savory; Chutneys, pickles & relishes; Egg dishes; Breakfast / brunch; Vegetarian
    • Ingredients: eggs; plain flour; fine polenta; mature cheddar cheese; dried oregano; lemons; sweetcorn; buttermilk; rapeseed oil; brown mustard seeds; asafoetida powder; curry leaves; cinnamon sticks; cumin seeds; fresh ginger; red chillies; tinned chopped tomatoes; tamarind concentrate; single cream; coriander sprigs; jalapeño chillies; limes; spring onions; garlic
    • Categories: Ice cream & frozen desserts; Pancakes, waffles & crêpes; Breakfast / brunch; Dessert; Cooking ahead
    • Ingredients: eggs; coconut milk; self-raising flour; desiccated coconut; coconut oil; pistachio nuts; coconut; double cream; milk; jaggery; egg yolks; dark rum; pineapple; brown sugar; maple syrup
    • Categories: Dressings & marinades; Pancakes, waffles & crêpes; Salads; Breakfast / brunch
    • Ingredients: pork belly; onions; fresh ginger; garlic; whole star anise; cinnamon sticks; black cardamom pods; whole cloves; pineapple juice; maple syrup; tamarind concentrate; sunflower oil; sea salt; Demerara sugar; cumin seeds; fenugreek; plain flour; fine polenta; chilli powder; buttermilk; eggs; sour cream; apple cider vinegar; fennel seeds; lemons; bulb fennel; tart apples; red onions; parsley; mint
    • Categories: Dips, spreads & salsas; Egg dishes; Pancakes, waffles & crêpes; Breakfast / brunch; Cooking for 1 or 2; Mexican
    • Ingredients: white spelt flour; cumin seeds; eggs; sweetcorn; spring onions; coriander sprigs; rapeseed oil; coriander leaves; red chillies; cherry tomatoes; avocados; red onions; limes; stale sourdough bread; ready-to-eat chorizo sausages
    • Categories: Breakfast / brunch; Jewish; Vegetarian
    • Ingredients: rapeseed oil; manouri cheese; honey; sweet potatoes; red onions; red chillies; ground cinnamon; parsley; eggs
    • Categories: Pancakes, waffles & crêpes; Breakfast / brunch; Indian; Vegetarian
    • Ingredients: rolled oats; chickpea flour; butter; banana shallots; mixed mushrooms; dried oregano; lemons; tarragon; parsley; sour cream
    • Categories: Dressings & marinades; Rice dishes; Breakfast / brunch; Cooking for 1 or 2; Japanese
    • Ingredients: sashimi grade salmon; avocados; radishes; spring onions; coriander cress; rapeseed oil; light soy sauce; rice vinegar; mirin; pickled ginger; sushi rice; matcha
    • Categories: Curry; Egg dishes; Pancakes, waffles & crêpes; Breakfast / brunch; Indian
    • Ingredients: basmati rice; fenugreek seeds; ghee; coconut; eggs; brown mustard seeds; asafoetida powder; curry leaves; red onions; cashew nuts; cumin seeds; turmeric; green chillies; fresh ginger; potatoes; limes; smoked mackerel; coriander sprigs; white urad dal
    • Categories: Egg dishes; Breakfast / brunch
    • Ingredients: baby spinach; pancetta; leeks; chilli flakes; thyme sprigs; brioche loaf; crème fraîche; eggs; egg yolks; double cream; lemons; nutmeg; mature cheddar cheese; butter
    • Categories: Curry; Sandwiches & burgers; Breakfast / brunch; Vegetarian
    • Ingredients: thickly-sliced bread; butter; mature cheddar cheese; mozzarella cheese; rapeseed oil; onions; cumin seeds; fennel seeds; coriander seeds; fresh ginger; green chillies; tinned chopped tomatoes; turmeric; cauliflower; peas; limes; coriander sprigs
    • Categories: Sauces for fish; Stuffing; Breakfast / brunch; Suppers; French
    • Ingredients: potatoes; salmon fillets; cod fillets; milk; bay leaves; black peppercorns; lemons; coriander sprigs; onions; green chillies; fresh ginger; cumin seeds; coriander seeds; ajwain seeds; eggs; polenta; rapeseed oil; curry powder; butter; egg yolks; frozen peas; mint; spring onions
    • Categories: Egg dishes; Pizza & calzones; Breakfast / brunch; Turkish; Vegetarian
    • Ingredients: white spelt flour; fast-action dried yeast; milk; eggs; parsley; sumac; onions; chilli flakes; lemons; spinach; dill; ricotta cheese; feta cheese; nutmeg
    • Categories: Crumbles, cobblers, crisps & bettys; Breakfast / brunch; Dessert; Cooking ahead
    • Ingredients: clear honey; vanilla beans; whole star anise; oranges; pears; cooking apples; blackberries; rolled oats; flaked almonds; Demerara sugar; ground cinnamon
    • Categories: Cookies, biscuits & crackers; Afternoon tea; Breakfast / brunch; Cooking ahead; Indian
    • Ingredients: butter; ground cardamom; green cardamom pods; raspberry jam; store-cupboard ingredients
    • Categories: Fried doughs; Breakfast / brunch; Dessert
    • Ingredients: dried yeast; plain flour; caster sugar; eggs; limes; butter; rapeseed oil; egg yolks; milk; Alphonso mangoes; powdered citric acid; dried kaffir lime leaves
    • Categories: Pies, tarts & pastries; Appetizers / starters; Snacks; French; Indian
    • Ingredients: puff pastry; eggs; fennel seeds; sunflower oil; onions; cumin seeds; ground cinnamon; ground cloves; fresh ginger; green chillies; prawns; turmeric; peas; coconut milk; caster sugar; coriander sprigs; limes
    • Categories: Snacks; Cooking ahead; Japanese; Vegan; Vegetarian
    • Ingredients: raw peanuts; rapeseed oil; kaffir lime leaves; limes; togarashi spice; maple syrup
    • Categories: Snacks; Cooking ahead; Indian; Vegan; Vegetarian
    • Ingredients: cornflakes; puffed rice; cashew nuts; almonds; peanuts; rapeseed oil; brown mustard seeds; asafoetida powder; curry leaves; dried red chillies; cinnamon sticks; whole cloves; cumin seeds; turmeric; raisins; green chillies; caster sugar; chilli powder; powdered citric acid; roasted daria
    • Categories: Dips, spreads & salsas; Fried doughs; Sauces, general; Appetizers / starters; Chinese; Vegan; Vegetarian
    • Ingredients: cauliflower; Thai basil; spring onions; red chillies; garlic; groundnut oil; limes; Chinkiang vinegar; light soy sauce; fresh ginger; toasted sesame oil; caster sugar; toasted sesame seeds; Sichuan peppercorns; black peppercorns; plain flour; sparkling water
    • Categories: Snacks
    • Ingredients: pork skin; groundnut oil; sea salt; fennel seeds; chilli flakes; dried chipotle chillies; limes

Notes about this book

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Notes about Recipes in this book

  • Indian-style khao suey

    • NikkiPixie on February 03, 2021

      Sublime, swoon-worthy, superb, and definitely slurpy!

  • Shalgam gosht

    • grindabod on November 29, 2021

      This was delicious. I really liked the idea of salting the turnips ahead of time and browning them before adding them to the stew. It seems like an extra step, but really it's not that much extra work (as your meat is cooking anyway) and it makes so much difference. With lamb shoulder curries and stews, I tend to leave them on for longer than an hour (more like two, even up to three) to get to a truly tender texture, but that may be due to differences in the meat itself (maybe the age of the animal?). I've noticed that usually, after about an hour, it almost feels like the meat has seized up and has a little bit of a drier mouthfeel, and an extra hour or so has that collagen break down further and the fibers relaxing a little bit more. So for these types of recipes, I always arrange for more time than is suggested (the recipes suggests about 1 hour and 15 minutes of cooking time for the meat). We really, really enjoyed this meal - it made for a wonderful autumny Indian-inspired feast.

  • Pan-fried scallops with avocado-yuzu puree and crispy 'seaweed'

    • mjes on August 30, 2021

      I loved this avocado-scallop combination.

  • Massaman pork and peanut curry with pineapple relish

    • MAF on March 22, 2021

      Made this for Sunday dinner; flavour is exquisite, not spicy, will definitely make again.

  • Paneer gnudi with saag and cavolo nero

    • Cvtbird on April 13, 2021

      A lot of different processes! Looks pretty and all works well but not sure if the end result was worth the effort. The cavolo nero is the best bit.

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Reviews about this book

  • Eat Your Books

    One of 2020's magical cookbooks! A must have.

    Full review
  • ISBN 10 1526601443
  • ISBN 13 9781526601445
  • Published Jul 09 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Bloomsbury

Publishers Text

Jikoni means 'kitchen' in Kiswahili, a word that perfectly captures Ravinder Bhogal's approach to food.

Ravinder was born in Kenya to Indian parents; when she moved to London as a child, the cooking of her new home collided with a heritage that crossed continents. What materialised was a playful approach to the world's larder, and Ravinder's recipes do indeed have a rebellious soul. They are lawless concoctions that draw their influences from one tradition and then another - Cauliflower Popcorn with Black Vinegar Dipping Sauce; Spicy Aubergine Salad with Peanuts, Herbs and Jaggery Fox Nuts; Skate with Lime Pickle Brown Butter; Tempura Samphire and Nori; Lamb and Aubergine Fatteh; or utterly irresistible Banana Cake accompanied by Miso Butterscotch and Ovaltine Kulfi.

These proudly inauthentic recipes are what you might loosely call 'immigrant cuisine', with evocative stories from a past that illustrates the powerful relationship between food, people, place and identity. The tastes and smells of this brazen new world are sophisticated, welcoming, fresh, exciting and bold.

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