From EYB re #AsmaKhan's new book, #flavour
[My comments are in square brackets.] It sounds interesting, especially as I have #MasalaLab by #KrishAshok on my desk at the moment.

Asma Khan, creator of Darjeeling Express in London, thinks that the idea of what Indian people eat at home is so wrong. “No one in India eats naan at home,” she says. “You need a tandoor. Your bloody house would catch fire. People’s idea of what we eat is so warped.”

Her two #cookbooks focus on Indian home cooking. Her upcoming book, Flavour – Discover the Elements Behind Delicious Indian Cookery, is different.

It is structured around the six core #ayurvedic tastes: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal. [These aren't actually the 6 Ayurveda tastes, which are Sweet, Sour, Salty, Bitter, Pungent, Astringent.]

This book aims to illuminate Indian cookery by giving the foundations needed to build balanced flavours, dishes and sumptuous feasts. [All from a Bengali perspective, of course. Each region in Indian has very different food and approaches.]

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, Flavour will have home cooks applying fundamental processes intuitively to their cooking of Indian [Bengali] food.

#IndianFood #BengaliFood #Food #Cookbooks