Keep reading to see why it means so much to herand how to make it yourself at home.
She is also the author of the book Asmas Indian Kitchen.
I have such a strong emotional connection to the cuisine because of this.
Chinese food in Calcutta is really unique.
Calcutta has the only Chinatown in all of India.
Chinese food in Calcutta is spicy and sweet.
Asma Khan is an India-born British chef who owns the Darjeeling Express restaurant in London. She is also the author of the book Asma’s Indian Kitchen.
It has red sauce, soy sauce, and garlic.
Its the combination of all of this that has long made it my favorite food.
There was none of the Indo-Chinese fusion that I knew and loved.
London has fantastic Indian food, but it does not have great Indo-Chinese food.
Chinese food in Calcutta is spicy and sweet.
It has red sauce, soy sauce, and garlic.
Its the combination of all of this that has long made it my favorite food.
My husband and kids dont quite get my love for Gobi Manchurian.
My sons think its too spicy.
Asma Khan is an India-born British chef who owns the Darjeeling Express restaurant in London. She is also the author of the book Asma’s Indian Kitchen.
Why dont you use chicken instead of cauliflower?
Dont you think sweet and sour chicken is good?
But to me, this dish is perfect the way it is.
When you have a family, you tend to cook meals you know they will like.
Blanch the cauliflower florets in hot salted water for 10 minutes.
Drain and cool in cold water.
Remove and dry on kitchen paper.
Put two inches of oil in a wok on low heat while you prepare the cauliflower.
Mix all the cauliflower ingredients together.
Add water to make a thin batter.
Drain the fried florets on kitchen paper once the florets are fried.
In the same oil, add the dried red chilies.
(If you like the dish to be spicy, break the chilies.)
Add red onions and stir fry.
If you are adding any additional vegetables you should add them now.
Add the garlic, ginger, soy sauce, tomato sauce, vinegar, sugar, and white pepper.
Add a half cup water and let the sauce reduce till the top looks shiny.
Add the cauliflower and coat evenly with the sauce.
As told to Emily Laurence.
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