Delicious Indian Recipes for Every Day and Season | Asma Khan
May 16, 2025
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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.
Asma Khan's journey from academia to chef illustrates the transformative power of following one's passion for cultural connection and personal fulfillment.
Khan challenges cultural stereotypes about Indian cuisine by promoting its modular nature, emphasizing flavor layering over the misconception of overly complicated dishes.
Through her focus on seasonal ingredients and the emotional aspects of cooking, Khan encourages a holistic approach to food as a source of self-care and connection.
Deep dives
Asma Khan's Culinary Journey
Asma Khan's culinary path began out of a personal desire to address feelings of homesickness after her move to Cambridge. Initially pursuing academia, she turned to cooking as a means to connect with her Indian roots and culture. Her culinary career took off in 2012 with a supper club that quickly evolved into a pop-up restaurant and subsequently her establishment, Darjeeling Express. This restaurant features a unique blend of Calcutta street food and Mughal royal dishes, prepared exclusively by an all-women team, highlighting Khan's dedication to empowering female chefs.
Debunking Myths of Indian Cuisine
Khan addresses the misconceptions surrounding Indian cuisine, particularly the perception that it is overly complicated and reliant on excessive spices and cream. She emphasizes that Indian cooking is, in fact, modular, involving a process of layering flavors rather than relying on a vast array of spices. In her book, she aims to educate readers on the authentic ways of cooking Indian dishes while breaking down the notion that all Indian food can be categorized simply as 'curry and rice.' This perspective not only celebrates the diversity of Indian regional cuisines but also challenges culinary stereotypes.
The Importance of Seasonality
Khan discusses the significance of seasonality in her cooking philosophy, which is reflected in her book organized around six seasons rather than the conventional four. This concept draws from her Bengali heritage, where understanding seasonal produce is vital for culinary practices and tradition. By emphasizing the importance of using fresh, seasonal ingredients, Khan encourages her readers to embrace the flavors of their local surroundings, whether in India or the West. This approach not only enhances the taste of dishes but also fosters a deeper connection to the food and its origins.
Cooking as Emotional Well-Being
Khan highlights the therapeutic aspect of cooking, particularly for individuals who juggle various responsibilities, including family care and work obligations. She stresses that cooking should not be viewed as a chore, but rather as a self-investment that promotes mental well-being and emotional nourishment. With recipes designed for both novices and seasoned cooks, Khan invites readers to reclaim their cooking space and priorities, emphasizing that taking time to prepare meals for oneself is a form of self-care. Through her teachings, she aims to instill confidence and joy in the act of cooking.
Celebrating the Matriarchs of Cooking
Khan honors the often-unseen contributions of women in culinary traditions, referring to them as matriarchs who bear the weight of nourishing families. She notes that many cultural experiences in cooking are interwoven with nostalgia, memory, and familial legacy, often passed down through generations. By sharing stories and recipes that resonate with her own upbringing, Khan seeks to transport her readers to the warmth and comfort of home-cooked meals. The essence of her work is not only about food but also about recognizing and valuing the emotional labor behind every meal prepared with love.
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.
