Khazana: A Treasure Trove of Indo-Persian Recipes Inspired by the Mughals

by Saliha Mahmood Ahmed

Overview

From winner of MasterChef 2017, Saliha Mahmood Ahmed, comes the next chapter in our love affair with the food of the Indian sub-continent.

Saliha Mahmood Ahmed, who won over the MasterChef judges with her fusion of Indo-Persian food, has written a book that will delight. Drawing on the rich culinary heritage of the region and her own travels in modern-day India and Pakistan, the recipes are bang up-to-date and will inspire 21st century food lovers.

Steeped in Persian flavors, Khazana, which means treasure trove, is a cookbook that promises to become a much-loved classic, introducing recipes like Smoked Chicken & Basil Kebabs with Beetroot Basil Salad & Beetroot Buttermilk Raita, Mughul Baked Cod Korma and Crème Fraîche & Rose Ice Cream with Honey-glazed Figs.

Product Details

ISBN-13:	9781473678569
Publisher:	Mobius
Publication date:	03/03/2020
Pages:	288
Product dimensions:	7.60(w) x 9.80(h) x 1.10(d)

About the Author

After facing off competition from 63 other determined contestants, through seven grueling weeks of culinary challenges and an exhilarating final cook-off, Saliha Mahmood Ahmed became the thirteenth amateur cook to lift the MasterChef trophy in 2017. She is also a junior doctor working in the NHS, training to specialize in Gastroenterology, married to fellow doctor Usman and mother of one. In the future, she hopes to combine her work as a doctor with her passion for gastronomy to help drive the country towards healthier meals and work on national campaigns to tackle obesity, particularly in children. Visit her website www.salihacooks.com for more information and a sample of some exciting recipes.

Editorial Reviews

"Delving into this book feels like taking a leap back into an exotic, saffron-scented past - with her beautiful writing and delicious recipes, Saliha takes you on a culinary journey of discovery."—Thomasina Miers

"This debut cookbook from the 2017 MasterChef winner is inspired by the opulent Mughal empire and her travels across India. The perfect blend of Indian and Persian flavours, curries, rice, and beautiful samosas are lifted with rosewater, saffron, almonds and pomegranate"—BBC Good Food Magazine

"A glittering hoard of Indo-Persian dishes"—Aldo Zilli, Express S Magazine

From the Publisher