Cooking like mummyji : real indian food from the family home / Vicky Bhogal ; foreword by Atul Koghhar.

ISBN:

9781910690307

Title:

Author:

Bhogal, Vicky, author.

Personal Author:

Bhogal, Vicky, author.

Edition:

Revised, updated edition.

Physical Description:

253 pages : colour illustrations ; 26 cm.

General Note:

First published in Great Britain by Simon & Schuster in 2003.

Includes index.

Contents:

The Secret To Cooking Like Mummy Ji -- Vicky Introduces Herself -- Before You Begin -- Basics -- Choti Mhoti Cheej - Something small -- Sabjia - Vegetarian dishes -- Dhala - Lentils and Pulses -- Kukkri - Chicken dishes -- Laal Gosht - Red Meats -- Machchi - Fish -- Chaul - Rice -- Roti - Breads -- Nal Nal Chalna - Accompaniments -- Brit Fusion -- Pina - Drinks -- Mittha - Sweets -- Menu Plans.

Subject Term:

Cooking, Indic.

Format:

Books

Publication Date:

2016

Publication Information:

London

Grubb Street,

2016.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5954 BHO	Book	1	Standard shelving location	Searching... Unknown

Bound With These Titles

On Order

Summary

Cooking Like Mummyji was first published to great acclaim in 2003 and garnered thousands of loyal fans, but has been unavailable for almost 10 years. This bestseller won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards and was short-listed for Best Book at the Glenfiddich Awards. Now back in a fully revised, stunningly redesigned edition with newly commissioned photography the author reveals in over 100 recipes, which are spoonfuls of her upbringing, real, authentic, traditional Punjabi home cooking, as cooked by families in British homes, as opposed to the food in Indian restaurants which was invented for the Western palate. As Vicky says, "I have often thought it such a shame that the Western world is not been let in on the secret of real Indian home cooking, as though it is a sort of long-standing trick, our last remaining jewel. Our home food is much lighter, fresher, healthier and fragrant, with a vibrant breadth of flavors. A handful of simple spices, like musical notes, can be combined in many different ways to create beautiful melodies. This is a sharp, affectionate look at both the food and culture written by an insider and delivered with love.

Author Notes

VICKY BHOGAL was born in the Midlands to Sikh parents. She emerged onto the food scene at 25 years old with her first cookbook, the bestselling Cooking Like Mummyji , a love letter to the Punjabi Indian food she was brought up on.