Cooking Like Mummyji was first published to great acclaim and garnered thousands of loyal fans in 2003 but has been unavailable for almost 10 years. It won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards and was short-listed for Best Book at the Glenfiddich Awards.
Spring recipes include South Indian Vegetables and Lentils in a Sweet and Hot Sauce; Saffron and Pistachio Rasmalai; Sweet Dosa with Raspberry and Blueberry Mascarpone; Chilli Cheese Parathe; and Raspberry Sharbart. Summer recipes include Green Masala Roast Chicken Breasts; Corn Cobettes; Hot Fruit Chaat; Gujarati Savoury Sponge; Kachumbar; and Rooh Afza. Autumn recipes include Black Pepper and Fresh Coriander Lamb; Gobi di Sabji; Zeera Chaul; Mini Pickling Spice-Stuffed Aubergine Bake; Sweet Bhoondi; and Coconut and Pistachio Barfi. Winter recipes include Mulicoloured Pepper Lamb; Karahi Chicken; Mini Cranberry Tikkia; Spicy Sprouts with Cumin and Mango; Coconut Rose Barfi with Sugared Rose Petals; and Mini Black Forest Samose.
"A beautiful and exciting new cookery book, showing you how to combine ingredients and flavours from around the world. A book with colourful photography, beautiful illustrations and unique recipes."--Provided by publisher.
The Perfect The Art of Matching Food & Sherry Wines from Jerez (Cookery) Blumenthal, Heston