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Lacy rotis, perfectly spiced dal, a nine-jewel korma,. The distinguished British chef & restaurateur shares recipes from her childhood in Calcutta. This tribute to her mom’s home cooking includes the recipes that taught Chef Khan how to cook, plus her favourite comfort dishes, celebratory meals, and quick, modern recipes too. You’ll find quintessentially Bengali dishes, kissed with Afghan, Mughlai and Turkish influence. This collection is full of texture and nuanced flavours, and warm and enticing photos.


Format Hardback 288 pages

Published 24 May 2022

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