Asma Khan's latest cookbook, 'Monsoon', draws inspiration from her childhood in Bengal, where the monsoon season profoundly influenced the way she perceives food and hospitality. The book introduces readers to the six Ayurvedic flavors crucial to Bengali cuisine and emphasizes the importance of balance in cooking. Khan, an advocate for women in the hospitality industry, combines culinary techniques with rich personal narratives, reflecting on how the monsoon taught her lessons of gratitude and creativity in the kitchen, as scarcity during this season shaped her culinary journey.
Asma Khan's 'Monsoon' captures her culinary heritage from Bengal, emphasizing the six Ayurvedic flavors that have shaped her cooking and celebrating the spiritual essence of the monsoon season.
In 'Monsoon', Khan melds personal memories with cooking techniques, creating a bridge between her childhood experiences and contemporary Indian cuisine, promoting an understanding of balance in flavors.
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