Monsoon: Delicious Indian Recipes for Every Day and Every Season by Asma Khan

  • Ginger & garlic paste (page 21)

    from Monsoon: Delicious Indian Recipes for Every Day and Every Season Monsoon by Asma Khan

    • Categories: Indian; Vegan; Vegetarian
    • Ingredients: fresh ginger; garlic
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Notes about this book

  • KatieK1 on March 24, 2026

    The kindle version has omitted the index, so I returned it.

  • KatieK1 on May 21, 2025

    Ths book is also available in the US.

Notes about Recipes in this book

  • Chicken cooked in pickling spices and yogurt (Achari murgh)

    • Jane on May 07, 2025

      Very tasty. My sauce was a lot runnier than in her photo - if I'd had time I'd have taken the chicken out and reduced the sauce further. If I'd served it with rice then the sauce would have been soaked up there but I served it with Saag aloo (Potatoes and spinach). It was not time consuming to make (though an hour cooking). A repeat for me.

  • Chicken jhal farezi - from a leftover roast

    • etcjm on February 23, 2026

      Excellent. I used more peppers than mentioned and tinned chopped tomatoes. Definitely a do again when I have leftover chicken. Served with Naan bread.

  • First-class railway curry

    • Astrid5555 on October 13, 2025

      This is a solid curry recipe, not too spicy, as intended. Unfortunately my meat was quite tough, which is not the recipe's fault, but the potatoes with the sauce were really good. Would not repeat though.

  • White cabbage with tomatoes and cashew nuts (Shadha bamdhakopi)

    • altnbd2 on February 27, 2026

      This is an excellent easy recipe, have made it a few times. I like to steam it a little to soften cashews at the end and serve w cilantro.

  • Pumpkin dal

    • Astrid5555 on October 13, 2025

      This recipe definitely needs the tadka in the end, without it it's very one-note. Improved over the course of several days.

  • Bengali fish curry

    • Jane on May 27, 2025

      I didn't love this and it took quite a while to make. I used cod and it would probably be better with an even firmer white fish as the fish broke up quite a bit. But I'm not planning to repeat it.

  • Spiced lamb (Karai gosht)

    • Livia on April 06, 2025

      Best lamb curry I've ever made. This is ideal for a dinner party. Next time don't hold back on the chilly

  • Potatoes and spinach (Saag aloo)

    • Jane on May 07, 2025

      This was so good. Very easy to make, great flavor. It did have a huge amount of spinach - 1kg (2.2 lb) is 4 large bags of spinach. I made it with 2.5 bags and I felt it was definitely enough. I served it with Chicken cooked in pickling spices and yogurt and it went well.

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  • ISBN 10 0241755557
  • ISBN 13 9780241755556
  • Published Mar 06 2025
  • Format eBook
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher DK

Publishers Text

“The soul of my cooking is the symphonic layering of vibrant flavours that work together like instruments in an orchestra.” – Asma Khan

Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavour in your cooking through the intuitive principles of Indian cookery.

Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavours, dishes and sumptuous feasts.

With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chillies, and onions, and what to add and when to re-balance flavours in a dish, Asma will empower homecooks to apply fundamental processes intuitively to their cooking. Including 80 flavourful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honour traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.

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