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Video time: 49 min
Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.
Video time: 20 min
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
Video time: 15 min
Matar PulaoAdd some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. If you want to learn more about masalas (spice blends), this lesson is a must watch.
Video time: 26 min
Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors.
Video time: 16 min
"It's rice pudding on steroids," Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune.
Video time: 15 min
Sandesh is one of Bengal's favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
Video time: 10 min
This Indian Version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.
Video time: 18 min
For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate salad.
Video time: 35 min
Asma teaches how to make India's favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Video time: 20 min
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Video time: 24 min
Take a ride on the Darjeeling Express and learn how to make the Indian Version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Video time: 27 min
Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.
Video time: 40 min
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
Bring Asma’s flavors home and learn the cooking techniques and dishes that have been in her family for generations.
Stream over 5 hours of video, including a documentary that follows Asma through her home town of Kolkata to uncover her roots and influences, alongside 12 lessons that immerse you in her food.
Learn how to cook the best Indian food from the chef/owner of award winning restaurant Darjeeling Express. Master the foundations of her Kolkata cuisine and the building blocks of its flavors.
Become a better cook. Get into the kitchen with a whole new repertoire of dishes that will elevate your cooking to new heights. Recreate over 30 incredible Indian recipes at home and transform how you view spice and flavor.
"Yum! I love the cinematography!!"
"Looks awesome! I can’t wait to try making this for my family. Thank you for all the great tips on technique"
"This looks delicious. Would I be able to use boneless chicken thighs instead? My wife doesn't like bones in her food."
"So simple, yet I could almost smell the prawns. I think I was drooling...I know what's for dinner tonight. Thank you for sharing your recipe."
"I love all the potted marigold flowers in Asma’s kitchen! And the bent spoon cupboard handles! I love her strong deep voice. All her advice about preparing tamarind fruit and using pulp to wash dishes and silver. And the wonderful street scenes of everyday life! From now on I will always wash my dahl! Wonderful series!"
"Cooking rice is so much more delicate than people know. Fantastic technique here."
"Looks really good. Will be making that next week!"
"Water softens the curds? Very cool."
"Love it. It was such a moving story, It brought tears to my eyes. She’s an inspiration to me and I pray she will continue to inspire women all over the world. Thanks!"
"I learned that cucumber rubbing tip from Julie Sahini. It does take the bitterness out. :)"
"Definitely going to try this at home."
"Plan to make this."
"Terrific instructions. Can't wait to try it. Thank you!"
"This was delicious and quick to make. I will definitely make it again soon.Perfect!"
"I’ve been doing my basmatI rice wrong! Will be trying this dish and washing it correctly with these wonderful tips."
"She is a Genius!"
"So clear. I’ll never be so aggressive with my rice ever again!"
"Very clear instructions, can't wait to try this recipe!"
"Can't wait to try this one! Looks so amazing!"
"Amazing! Thank you so much."
"Amazing:) Look delicious! Great instruction on both recipes. Thanks!"
"Thank you! She is so clear with her instructions. Left me inspired to make this dish. Can't wait to watch the rest of her episodes."
"Brilliant explanation of the science of rice cooking. Thank you!"
"DELICIOUS! DIFFERENT WAY YO DO A CHICKEN! Thank you Chef!!!"
"Just love this I can smell it from my house. I wish I could go cook and spend a day with you 😀 Shukran. Will be trying this recipe for sure!"
"Lovely presentation…lovely lady! Excellent explanation, Asma speaks from the heart of home cooking … Thank you"
"You inspired me to make an alternative with swiss Chard and tofu. It was delicious."
"This was my first class in YesChef… oh my goodness it was amazing! Thank you for this amazing recipe. Now onto the next one!!"
"This is a delicious looking curry!"
"This lady explains very well she is good!"
"I have just tried it and it tastes amazing. Thank you for sharing the recipe and your knowledge. The dish is really tasty!"
"Amazing advice on the simple act of washing the rice. I now know!"
"I love seeing Indian food prepped. The beans look good but probably too hot for me!"
"I've always been put off ordering this in a restaurant because they make it so rich and creamy. But this looks magnificent and I will definitely try it!"
"So delicious. Made it from farm fresh spinach. Yum!"
"I'll definitely try this. Thank you"
"Wonderful! By following your tutorial, I just made my best dal EVER!"
"So good! I learned so much"
"Very helpful rice education!"
"Very good explanations👏🏻👏🏻!"
"So fulfilling to prepare this wonderful dish!"
"She is great.She does not just cook in front of the camera like most.She actually teaches us how to cook."
"This is exactly what I signed up for!!! Cooking from the heart and with passion."
"I will be making This!"
"Wonderful and enlightening!"
"Beautiful story!!!"
"That was awesome! Inspired me to make it!,"
"Thanks so much for sharing your family recipe! Really heckin delicious and a treat to make"
"This was great. I will give it a go."
"I like Asma more and more with each subsequent video! Can't wait to try a recipe. Looks delicious!"
"I love the onions on top. Familiar with the mild creamy goodness of korma, and Asma made it look so do-able at home. Almond flour was the surprise ingredient for me. Excellent. I Will cook this. Thanks."
"I tried this but smoked the steak at 180° until the internal temp hit 112° then reverse seared it on both sides over open wood fire. My family went completely nuts for it. This is my love language, so that you for sharing the love!"
"Delicious, so easy to follow and very doable!"
"I've never seen Asma onscreen before. Great screen presence and mouthwatering recipe!"
"A joy to behold!!!!"
"great story......girls rule"
"Re: Chicken Korma menu I made this dish with the beans and rice from a previous recipe and it was BRILLIANT! Thank you!"
"Wonderful teacher. The prawns were very good. I will cook my rice the way it was described in the video.♥️"
"I really loved this! yes, I am a woman and I can relate!"
"Asma, i've always been intrigued by Indian cooking, but your story - how amazing!"
"Love her. Can’t wait to cook this meal. Thank you 🙏🏾"
"She cooks with all her love for food, excellent class of cooking!"
"I like that she mentions the "little things" like she has her own milk pot in the family."
"Love this class… spent the whole day going through each lesson. Will be hitting the Indian market tomorrow."
"Garam Masala"
"Saffron Chicken Korma"
"Shakarkandi - Sweet Potato Salad"
"Smoky Eggplant Dip - Baingan Bharta"
"Paneer Tikka"
"Yoghurt Marinade"
"Fish Kebabs"
"Lemon Marinade"
"Parathas"
"Basmati Rice"
"Railway Curry"
"Bengali-Style Rice"
"Garlic Paste"
"Ginger Paste"
"Onion Paste"
"Mustard Prawns"
"Tomato Chutney"
"Aloo Gobi Filling"
"Samosas & Chutney"
"Cucumber Salad"
"Yellow Chicken Curry"
"Homemade Paneer"
"Saffron Sandesh"
"Saag Paneer"
"Gur Ki Kheer - Rice Pudding with Jaggery"
"Basmati Rice: Absorption Method"
"Tempering Spices"
"Tamarind Dal"
"Matar Pulao"
"Masala"
"Bengali Beans"
"Great presentation! Loved all the detail and all set to try it!"
"Incredible! Loved her right away!"
"Mustard Prawns"
"Railway Curry"
"Asma's Story"
Learn all about masalas and how to make Asma’s secret spice blends and curries.
The acclaimed Indian-born chef, London restaurateur, and social activist, guides home cooks on a culinary journey through the bustling bazaars and narrow alleyways of Kolkata. In her first-ever cooking class, Asma teaches her favorite homemade recipes – from unique Bengali dishes to recipes that have been in her family for generations. Go on an adventure through her hometown, where you will meet Asma’s friends, family, and the people making a difference in West Bengal’s food scene. Learn how techniques like how to make your own spice blends, the secrets to making perfect white rice, and the proper way to create a well-balanced curry. Feed your knowledge of Indian masalas (spice blends), vegetables, and street foods as you expand your epicurean horizons and learn how to cook the foods that made Asma Khan who she is today.
Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.
Asma teaches how to infuse saffron, blend masalas, build flavor profiles, and she even reveals her secret tips on making the ultimate homemade garam masala.
Matar PulaoAdd some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. If you want to learn more about masalas (spice blends), this lesson is a must watch.
Asma serves this lentil and rice dish in her restaurants and loves it for its complex simplicity, a sweet and sour dish with balanced flavors.
"It's rice pudding on steroids," Asma says about ki kheer, a traditional Indian rice pudding that uses Gulab (baby basmati rice), and jaggery (palm sugar), and is known for bringing good luck and fortune.
Sandesh is one of Bengal's favorite desserts. There are many different types, but Asma likes to infuse it with saffron to give it a delicate floral flavor.
This Indian Version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. While Asma uses spinach, this recipe also works great with kale, arugula, or swiss chard.
For the first time ever, Asma is making her family’s recipe with Middle Eastern and Persian roots. A recipe that has been cooked for generations, but never written down. She serves it with a refreshing cucumber and pomegranate salad.
Asma teaches how to make India's favorite street food, Bengali-style samosas (known as singara), that are stuffed with an aloo gobi filling of cauliflower, potatoes, peanuts, and seasonings like ginger and turmeric. She pairs it with a fiery tomato chutney.
Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade for the shrimp and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.
Take a ride on the Darjeeling Express and learn how to make the Indian Version of meat-and-potatoes as Asma teaches life-changing cooking skills like how to properly blend spices, infuse oils, and layer flavors.
Whenever Asma thinks of home, she thinks of parathas, her favorite bread. Learn as Asma shows how to make this incredible Indian flatbread and teaches two methods of how to roll and cook it on the tawa, a flat griddle pan.
Asma became famous worldwide for her Indian supper club in London. She has returned to Kolkata to cook an outdoor dinner party on the grill with journalist and friend Kounteya Sinha: fish and cheese paneer kebabs, smoky eggplant dip, and sweet potato salad.
Asma Khan is one of the UK and India’s brightest culinary stars. The owner of the famed London eatery Darjeeling Express and bestselling cookbook author teaches her favorite family recipes, inspired by her childhood in Kolkata. A chef, restaurateur, and activist fighting for gender equality, Asma is the first British chef on Netflix’s Emmy-nominated Chef’s Table. Join Asma on a culinary journey to explore the smells, flavors, and ingredients of her Bengali roots.
Learn how to cook the foods that made Asma Khan who she is today. Make her favorite recipe at home. You’ll leave this class inspired and with a whole new set of culinary skills.
Asma Khan takes a culinary journey through the bustling streets and colorful markets of Kolkata, India to explore the nostalgic smells, flavors, and ingredients of her ancestral Bengali heritage. She chases childhood memories and meets with inspiring women, all on a quest to understand the influences behind the foods that define the chef she has become.
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