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Secrets From My Indian Family Kitchen
'Inventive, engaging and soulful. There's something in it for everyone. Anjali's adoration of Indian cuisine and proud love for her Indian heritage combined with her cooking, writing and teaching skills, has made this book quite special ' - Alfred Prasad Anjali Pathak's first memories are of making chapatis with her grandmother who founded the family business, doing her homework on the kitchen table as her mother presented her with dish upon dish to test and her father's favourite phrase - 'Can we get that into a jar?' Now Anjali draws upon her family secrets in a beautiful collection of authentic Indian dishes and modern creations that are perfect for all cooks. Delve into heartfelt stories that bring Indian food to life, learn top tips for foolproof results, master classics and learn how a touch of spice can add a contemporary twist. Each of Anjali's secrets will help you create Indian food at its best - loved by generation upon generation. The recipes included vary from light snacks, such as the Bombay nuts, Spiced chicken wings and Stuffed paneer bites, to bigger bites like Chilli beef with black pepper, Vegetable biryani, or the classic Chicken tikka masala. Then, for dessert, who could resist the Baby apple tarte tatin with spiced caramel, Roast hazelnut & cardamom ice cream, or Decadent chocolate truffles?
224 pages, Paperback
First published February 26, 2015
About the author
Anjali Pathak
10 booksI’m Anjali Pathak. My love for food and cooking started when I was super young, probably around the time my senses came alive. I grew up in a home filled with spice aromas and my love affair for Indian food began.
I spent my childhood in the kitchen and was lucky to have been exposed to all sorts of exotic ingredients that my mum and grandma were experimenting with. It was only a matter of time before I learnt the tricks of the trade. Growing up in the foodie family that popularised Indian food across the world, I discovered my passion for cooking and I love playing with different flavours and aromas to see how they can liven up our senses.
Being born in Britain I have had to teach myself a lot about the culture and the cuisine. I learnt most of what I know about Indian cooking from my family and professional Indian chefs across the world. I have travelled around most of India (well as much as I can) trying to absorb the nuances of regional cuisines but there is still so much to learn so I go back regularly. For me this does not just relate to Indian cuisine, but to cooking in general, and so I decided to study at Leiths School of Food and Wine in London. It was some of the toughest few months of my life, but by far the best! I worked with flavours all day long and got some excellent teaching which would be too boring to read in a text book. Some may say what does an Indian chef need to learn British and French cooking for?! But I love bridging the gap between traditional Indian and contemporary International cuisine. That is what this website is all about. A collection of my foodie thoughts and recipes to match. Spices are some of the most exciting ingredients to work with and when you have mastered the basics, all you need to do is practice and find what you like best. All my recipes are foundational and so use them as a template to create your own dishes for your own tastes. After all, isn’t that what cooking is all about? Having fun in the kitchen and trying not to lose control!
I am always thinking of new recipes which I will add onto the site so keep checking back regularly for some culinary inspiration.
I spent my childhood in the kitchen and was lucky to have been exposed to all sorts of exotic ingredients that my mum and grandma were experimenting with. It was only a matter of time before I learnt the tricks of the trade. Growing up in the foodie family that popularised Indian food across the world, I discovered my passion for cooking and I love playing with different flavours and aromas to see how they can liven up our senses.
Being born in Britain I have had to teach myself a lot about the culture and the cuisine. I learnt most of what I know about Indian cooking from my family and professional Indian chefs across the world. I have travelled around most of India (well as much as I can) trying to absorb the nuances of regional cuisines but there is still so much to learn so I go back regularly. For me this does not just relate to Indian cuisine, but to cooking in general, and so I decided to study at Leiths School of Food and Wine in London. It was some of the toughest few months of my life, but by far the best! I worked with flavours all day long and got some excellent teaching which would be too boring to read in a text book. Some may say what does an Indian chef need to learn British and French cooking for?! But I love bridging the gap between traditional Indian and contemporary International cuisine. That is what this website is all about. A collection of my foodie thoughts and recipes to match. Spices are some of the most exciting ingredients to work with and when you have mastered the basics, all you need to do is practice and find what you like best. All my recipes are foundational and so use them as a template to create your own dishes for your own tastes. After all, isn’t that what cooking is all about? Having fun in the kitchen and trying not to lose control!
I am always thinking of new recipes which I will add onto the site so keep checking back regularly for some culinary inspiration.
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Displaying 1 of 1 review
January 22, 2018
nice recipes but far too spicey for me if I don't adapt
Displaying 1 of 1 review