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Containing a
comprehensive range of mouth-watering curry recipes from all over
India, the Ashoka Cookbook teaches curry lovers, in easy-to-follow
steps, how to prepare the full spectrum of Indian cuisine from north,
south, east and west of the Indian sub-continent in their own homes.
All the
secrets of the Ashoka kitchens are revealed in colourful recipes,
including a whole host of starters and accompaniments from pakora to
spiced onions, as well as favourite curries from creamy chasnis and
kormas to the full bhoona, and a selection of delectable Indian desserts.
Mr Majhu said,
'Food should be simple. I have always pushed our Ashoka chefs to use
the freshest ingredients and keep the flavour simple. It's easy to
get carried away with the spices, but a good chef knows when
cardamoms should be used, or how much chilli powder to use. All the
dishes in this book are easy, delicious recipes, offering a selection
of my favourite dishes.'
Now curry
lovers can recreate the intoxicating aroma of the Ashoka cuisine in
their own kitchen with The Ashoka Cookbook, from Black & White
Publishing. And the spices used in all the ingredients in the book
can be found at www.ashokaspiceshop.com
Said Mr Majhu,
'Being honest, the best food I have tasted is my mum's. My mother
would have the uncanny knack of turning something very uninteresting
into something very tasty. Aubergines in the hands of an amateur
don't work. My mum would make a delicious alloo bathow (aubergine and
potato) and suddenly I was hooked. The chapattis would come off the
griddle fresh and mum would throw a knob of fresh butter on them, the
result would be a scrumptious soft roti which just melted in your mouth.
'So the fact
that my mum has given her seal of approval to the Ashoka Cookbook
means everything to me.'
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