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Recipes

Garam Masala

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Recipes

Saffron Chicken Korma

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.

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Recipes

Shakarkandi – Sweet Potato Salad

Shakarkandi ki chaat is a total crowd pleaser. The delicious and tangy sweet potato salad is not only healthy, but it’s easy to make! This popular street food makes the perfect side dish for any meal.

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Baingan Bharta – Smoky Eggplant Dip

This popular smoky eggplant dip is popular throughout India. While it can be cooked in the oven or on the stovetop, Asma says the best flavor comes from when it is slowly charred in hot embers.

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Paneer Tikka

What’s more mouthwatering than a hunk of cheese? Cheese that is marinated in a yogurt sauce, skewered, and grilled! Asma shows the wonders of paneer and how to obtain a great barbecue char, a recipe that will totally reinvent how you barbecue, and make vegetarians happy as well.

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Yoghurt Marinade

This creamy marinade with yogurt and warm spices evokes flavors of India. Perfect for a stunning late-summer feast around the grill.

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Fish Kebabs

The incredible marinade on this fish kebab is what makes this one of Asma’s favorite recipes. Asma teaches how to make this flavorful dish, explains what type of fish is best to use, and reveals her mother’s secret skewering, grilling tips, and butter basting tips.

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Lemon Marinade

Once you make this citrusy lemon marinade, you’ll want to use it for all of your dishes.

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Parathas

“Paratha is not just bread or something you eat, it is an emotion.” 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.

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Basmati Rice

Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.

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Recipes

Railway Curry

Take a ride on the Darjeeling Express with Asma as she teaches how to make Mutton Railway Curry, a local traditional recipe with deep roots in her Bengali heritage. The story of how the Railway Curry came to be is the perfect analogy for the story of Kolkata. 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.

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Bengali-Style Rice

Make this Bengali-style boiled rice, one of the healthiest ways to eat rice. Follow Asma’s instructions and your rice will come out perfect every time.

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Garlic Paste

Garlic paste a versatile prep hack that can be incorporated whenever finely minced or grated garlic is called for in a recipe. It brings tons of flavors and a smooth consistency to every dish, especially sauces, marinades, and dressings.

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Ginger Paste

Make ginger into a paste and add it to all your curries, sauces, and marinades.

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Onion Paste

An essential pantry item to always have on hand when cooking Indian food.

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Mustard Prawns

Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

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Tomato Chutney

Make a perfectly balanced tomato chutney that is equal parts fiery and sweet. This dipping sauce hits all the right notes, and is ideal to douse on samosas, and pretty much everything else.

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Aloo Gobi Filling

Stuff this delectable Bengali-style spiced cauliflower, potato, and peanut mash inside your samosas, or prepare it as a scrumptious side dish.

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Recipes

Samosas & Chutney

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.

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Recipes

Cucumber Salad

Cool off your palate with this refreshing cucumber salad. Pomegranates add gorgeous color and a bright pop of flavor. A great side on its own, or with the luscious chicken curry.

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Yellow Chicken Curry

If you’re new to Indian flavors, this yellow chicken curry is a great place to start. It’s a recipe that has been in Asma’s family for generations, and never written down until now.

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Homemade Paneer

Become a cheesemaker at home and learn how to make fresh cheese with just two everyday ingredients you probably already have in your kitchen.

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Recipes

Saag Paneer

This Indian version of creamed spinach is the perfect vegetarian side dish. It’s packed with flavor and so easy to make. You can use spinach, or maybe experiment with kale, arugula, or Swiss chard.

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Gur Ki Kheer – Rice Pudding with Jaggery

#ERROR!

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Recipes

Saffron Sandesh

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.

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Recipes

Basmati Rice: Absorption Method

Follow Asma’s tips and your white rice will never be mushy again. This lesson covers the simplest cooking method and traditional presentation of basmati rice.

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Recipes

Tempering Spices

Learn how to properly infuse oil with masala spices like cassia bark, cloves, cardamom pods, bay leaves. Wait for the clove to pop and you’ll know your oil is ready.

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Tamarind Dal

“Dal is something we eat every day, it’s unusual to not have dal on the dinner table,” Asma says about one of her favorite comfort foods.

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Recipes

Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ is Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!

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Recipes

Masala

Master how to make masala and learn to blend your very own spice mix at home. This will introduce warm masala flavors into every dish.

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Recipes

Bengali Beans

Make these flavor-packed Bengali beans, the perfect fiery side dish to the mild and floral chicken korma, or to eat any day of the week.

Categories
Lessons

Mustard Prawns

Mustard and seafood is a classic Bengali combination. Learn how to make this regional specialty with jumbo fresh tiger prawns. Asma teaches how to make a traditional turmeric and salt marinade and Bengali-style boiled rice, a method, which according to Asma, is the healthiest way to eat rice.

Categories
Lessons

Railway Curry

Take a ride on the Darjeeling Express with Asma as she teaches how to make Mutton Railway Curry, a local traditional recipe with deep roots in her Bengali heritage. The story of how the Railway Curry came to be is the perfect analogy for the story of Kolkata. 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.

Categories
Lessons

Asma’s Story

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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Lessons

Asma’s Bengali Supper

Asma became famous worldwide for her Indian supper club in London. Now, for the first time ever, she has returned to Kolkata to cook an outdoor dinner party. She is joined by journalist and dear friend Kounteya Sinha to prepare a special menu cooked entirely on an open-fire grill. This wonderful meal includes something for everyone: skewered fish and cheese paneer marinated in a delectable yogurt sauce, smoky eggplant dip, sweet potato salad, and freshly made parathas.

Categories
Lessons

Parathas

“Paratha is not just bread or something you eat, it is an emotion.” 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.

Categories
Lessons

Saffron Sandesh

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.

Categories
Lessons

Saffron Chicken Korma

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.

Categories
Lessons

Tamarind Dal & Rice

Asma serves this lentil and rice dish in her restaurants and loves it for It’s complex simplicity, a sweet and sour dish with balanced flavors. 

Categories
Lessons

Saag Paneer

Eat your greens! Asma prepares one of the most popular paneer cheese dishes with saag, fresh winter spinach. 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.

Categories
Lessons

Matar Pulao

Add some extra excitement to your plain white rice and learn how to make this simple, straightforward, and ultra flavorful side dish. ‘Matar’ in Hindi for green peas and ‘pulao’ means pilaf, and when you put those two words together, you get ‘matar pulao’ or ‘peas pulao’ the classic and insanely popular Indian rice and peas dish. If you want to learn more about masalas (spice blends), this lesson is a must watch!

Categories
Lessons

Samosas & Chutney

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.

Categories
Lessons

Gur Ki Kheer – Rice Pudding with Jaggery

“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. Learn how to make this delicious spin on the classic dessert, which makes Asma think back on her fondest memories and happiest moments. Every bite brings Asma joy and will make you want to celebrate, too.

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Lessons

Yellow Curry Chicken & Kachumber Salad

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.