In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. At the same time, the Congress will hold a rally in Bihar's Purnea, attempting to send a strong message to Nitish Kumar.

From the same section of recipes from Khan’s childhood, I made a pan of til wale aloo (spicy sesame potatoes) which I took round to my son who was ill with Covid. I chose the Indo-Chinese Chilli Chicken, which was the perfect one-dish dinner for a rainy evening in, with easy-to-source ingredients and a simple process.I would like to talk to him about that, and I think I would love to have had a meal with him, and I would love to have fed him and listened to his stories. The filling is only made up of three ingredients so can be pulled together really quickly, you just need to mark out some time to leave the dough to rise. You'll never hesitate, you'd be surprised how many people are always willing to give advice because we want to see people succeed because we've done it the hard way. A quick grind in a spice grinder or with a mortar and pestle, and these fragrant seasonings are ready to flavor the likes of mashed potatoes, sautéed eggplant, chopped carrots, cauliflower florets or butternut squash. A] sumptuous salute to her Indian heritage with recipes and stories … Khan’s menus, technical guidance, and soulful stories make this outing a pleasure every step of the way.

With the red pop of pepper, crunchy carrot and flourish of crisp spring onion, it’s as colourful as it is delicious. But she loved every recipe I put in, and she thought it was great, because there were things she had forgotten herself as well. Starting with simple midweek Feasts for Two, Asma then reveals the way to quick and easy cooking with less spice for Family Feasts. A firm believer in the healing power of food, Asma’s recipes will bring warmth and joy to your kitchen.But if, like Asma, you’ve mastered the art of andaaz but don’t get along with the prescriptive, formulaic and often unforgiving nature of written recipes, translating all those dishes you’ve always created so instinctively into ingredient weights, cooking times and pan sizes is equally alien and terrifying. So you'll find in that chapter, it's not that I've actually tweaked or made it fusion, I've just had recipes in there that you can just eat on their own, so things with spinach and almonds, beans, salads, a spiced chicken burger, kebabs, so because he wants to eat more veg and protein and less carbs, I've had to kind of cook things for him that we don't normally have every day at home when I was growing up in India, so that's the big difference. We are experiencing delays with deliveries to many countries, but in most cases local services have now resumed. When we keep silent and we are not supportive to the victims, when you don't show empathy with people who are having a hard time because of their sexuality, because of their gender, ethnicity, the fact that they've had to flee their countries, that they're refugees, there's a lot of people willing to tell you how to hate. What I thought: These recipes were incredibly easy to follow and the end result was delicious comforting food.

There are Feasts For Friends for when you want to show off a little and Celebratory Feasts to feed a crowd. Khan is an incredible storyteller, weaving in touching personal details that will make you feel as if you were standing there right next to her in her journeys …. And as for those recipes, there are many I’ve earmarked, from the very first one in the book, the Onion Fritters (Pyaz ke Pakora), and taking in Potatoes with Peas (Aloo Mattar Sabzi); Friendship Bread (Dosti Roti) in which two rotis are rolled together with butter, and which on cooking, separate into two; the simple but sumptuous Fish Omelette (Machher Mamlet); Pumpkin with Red Chillies (Mishti Kumro); Stuffed Meat Kofta (Bharwan Kofta); Bengali Roasted Moong Dal and Rice (Bhuna Khichuri); Cashew Nut and Raisin Bengali Pulao (Sada Pulao); Prawns Cooked in Coconut Milk (Golda Chingri Malaikari); Spicy Duck Curry (Hasher Mangsho Bhuna); Shredded Cabbage with Peanuts (Bhuna Niramish); Calcutta-Style Noodles (Mushroom Hakka Chow); Spinach with Roasted Almonds (Saag Baadam); and French Beans with Ginger (Adrak Phulli). Ammu’ really shows you how you can really be someone incredible by cooking,” says Khan, of her latest work. Complete with all the scrumptious dishes she grew up eating, Ammu features recipes ranging from simple Bhindi Sabji to the Bengali favourite Palong Shak Chingri.I think everybody should look at the legacy you can leave, and also that we need to be on the right side of history. An unstoppable force for social change in the food industry and beyond, Asma has been revolutionising the London restaurant scene since 2017 with her world-renowned Indian food, all-female team, and her commitment to training immigrant women. The star of Chef’s Table is known for her popular London restaurant; this book takes things back to Khan’s culinary roots, to emphasize that while her mother didn’t cook in restaurants, her prowess remained unparalleled when it came to shaping Khan’s culinary point of view. In India, everyone thinks this is our native food and it doesn't help right now because it becomes very political. It’s not really built for beginners, but if you already know what you’re doing in the kitchen and want to dive into South Asian food, Ammu is an excellent place to start.