Asma Khan, an Indian-born British chef and advocate for social change in the food industry, shares her culinary journey from academic to restaurateur. She discusses her book 'Monsoon', revealing the modular nature of Indian cooking and the communal joy it fosters during seasonal festivals. Asma emphasizes the vital role of women in culinary traditions while tackling societal biases. She also highlights the emotional connections food creates, showcasing how it strengthens community ties and cultural identity in the ever-evolving landscape of the culinary world.
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insights INSIGHT
Modular Indian Cooking Explained
Indian cooking is modular, layering flavors with simple ingredients and controlled liquid.
Less is more in spices; Indian food isn't about complex mixtures or tons of ghee and cream.
insights INSIGHT
'Curry' Misconception Clarified
The word 'curry' is a misunderstanding that obscures individual Indian dishes and stories.
Many regional dishes have unique names and traditions, showing rich diversity beyond the term 'curry'.
insights INSIGHT
Seasonal Eating in Bengali Culture
Bengali culture celebrates six seasons influencing food choices and festivals.
Eating with the rhythm of seasons nurtures health and cultural connection.
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In 'Monsoon: The Indian Ocean and the Future of American Power', Robert D. Kaplan explores the geopolitical significance of the Indian Ocean and its surrounding regions. The book is structured as a journey from west to east, examining the historical and contemporary roles of the Indian Ocean in global trade, energy politics, and the rise of new global powers. Kaplan delves into the complex relationships between the United States, India, and China, and how these nations interact within the context of the Indian Ocean. He discusses the historical impact of monsoon winds on trade and cultural exchange, as well as the modern geopolitical tensions and opportunities in the region. The book emphasizes the critical importance of the Indian Ocean for global energy needs, economic development, and future geopolitical balances[1][3][4].
Asma Khan is an Indian-born British chef and a social change advocate in the food industry. She joins Google to discuss her book, “Monsoon: Delicious Indian recipes for every day and season,” a masterclass in the flavors of Indian cookery.
Originally born in Calcutta, Asma’s journey into the culinary world was not straightforward. She initially pursued academia before moving to Cambridge in 1991 to join her husband. Her passion for cooking began mainly to combat homesickness.
Asma's culinary career began in earnest in 2012 with a supper club in her home, evolving into a pop-up in a Soho pub and eventually leading to the opening of her restaurant, Darjeeling Express, in June 2017. Her restaurant is known for its unique blend of street food, comfort food from Calcutta, and royal dishes from her Mughlai heritage. The food is cooked by an all-women team who began, like Asma, as home cooks.
In addition to her restaurant, Asma gained recognition as the first British chef featured on Netflix's "Chef's Table." Her episode was part of the series' sixth season and nominated for an Emmy in the Outstanding Documentary section. Business Insider named her number 1 on their 2019 list of the "100 Coolest People in Food and Drink." Asma was also included in TIME 100 as one of the most influential people of 2024.
Talks at Google 
