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Focusing on the art of flavor layering, this book by acclaimed chef Asma Khan explores Indian cookery through the lens of the six core ayurvedic tastes—Tangy, Bitter, Hot, Sweet, Sour, and Salty—aligned with Bengal's seasons. It provides foundational techniques such as roasting and tempering spices while empowering home cooks to intuitively balance flavors. With 80 diverse recipes, including Chicken Cooked in Pickling Spices and Pumpkin Dal, it honors traditional methods and ayurvedic principles, making them accessible for modern kitchens.
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Monsoon, Asma Khan
- Lingua
- Pubblicato
- 2025
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