Along with a personal story of her journey, Sabrina also features conversations with eight of her 'sisters' from South Asian heritage, continuing the thread of connecting with your history whilst breaking cultural and culinary boundaries. Modern South Asian Kitchen is a thought-provoking testament to modern South Asian cuisine as well as a joyful celebration of how cooking food brings together communities, families and friends. Ingredients: mashed potatoes; spring onions; ginger paste; garlic paste; green chillies; coriander; garam masala; eggs; tomato kasundi; Parmesan cheese The writing is also wonderful which makes it more than just a cook book. I’ve really enjoyed reading the author’s insights into food, culture and community.

Sabrina’s modern take on traditional South Asian dishes and the stories behind them makes an entertaining and tempting book!"– Michel Roux Jr The fifth edition of Modern South Asia draws on the newest historical research and scholarship in the field to interpret and debate key developments in modern South Asian history and historical writing, covering the diverse spectrum of the subcontinent’s social, economic and political past. Sabrina’s modern take on traditional South Asian dishes and the stories behind them makes an entertaining and tempting book!" – Michel Roux Jr

Ingredients: eggs; Kashmiri chilli powder; Greek yoghurt; garlic paste; butter; curry leaves; green chillies; cumin seeds; coriander seeds; turmeric; ginger paste; feta cheese Ingredients: plain flour; gram flour; caster sugar; milk; eggs; unsalted butter; vanilla extract; maple syrup; saffron strands; ground cardamom; Alphonso mangoes; limes; pistachio nuts Feeling Inspired? Try Sabrina's recipes: Jalebi pancakes, T he only dhal you will ever need or Almond & brown butter madeleines Modern South Asian Kitchen: Recipes And Stories Celebrating Culture And Community by Sabrina Gidda – eBook Details I wanted to capture in print some of my absolute favourite dishes that my Mother would cook – so it was clear immediately that these would be featured. And the rest were about manageable, confidence building dishes, to suit any occasion that would make people reach for their spices. I set out to provide enough support through the recipes to win when you make them, but enough flex that you can tweak them to your own palette. I also felt it was imperative to make the recipes fun! The only one that takes a little while is the masala bouillabase, but that calls for a good bottle of wine and a leisurely day of cooking! And which do you think is the biggest crowd-pleaser?

Simple to follow, and any ingredients you buy are used throughout the book so you don’t have anything just used once and living in your cupboard forever.The book is an exploration of my culinary heritage. Most people don't associate me with Indian food because I've largely cooked modern European food over the course of my career. I launched Bernardi's (an upscale Italian restaurant in Marylebone) as executive chef in 2015 and have competed in The Roux Scholarship twice. But it all began in the kitchen at home for me watching my mum cook Punjabi food. The title of the book suggests it’s not only Punjabi recipes… Ingredients: chapatti flour; cauliflower; fresh ginger; Indian green chillies; garam masala; cheddar cheese; ajwain seeds; cumin seeds From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada: Sugata Bose is Gardiner Professor of Oceanic History and Affairs at Harvard University, USA. His books include A Hundred Horizons: The Indian Ocean in the Age of Global Empire (2006) and His Majesty’s Opponent: Subhas Chandra Bose and India’s Struggle against Empire (2011)

Sabrina Gidda has appeared on BBC’s Great British Menu, Celebrity Masterchef and Saturday Kitchen. Her recipes draw from her experience in modern European kitchens, as well as her Punjabi heritage. She believes that flavour and enjoyment are imperative to every meal.This cookbook gives testament to the dishes her mother and grandmother used to cook as well as celebrating the women in towns around the UK creating dishes from the Indian subcontinent to feed and nourish their local communities—a phenomenon that blossomed during the pandemic. Sabrina weaves the stories and recipes from eight fascinating "aunties" into the book, complementing her own recipes and creating a joyful celebration of how food connects people, bringing together communities, families, and friends. Modern South Asian Kitchen is a thought-provoking testament to modern South Asian cuisine as well as a joyful celebration of how cooking food brings together communities, families and friends.

Ingredients: pork belly; Kashmiri chilli powder; smoked paprika; jaggery; tamarind sauce; fennel seeds; dried red pepper flakes; coriander seeds; garlic powder

This is your first cookbook. How did you find the process of putting it together?

Our friend and long time supporter, Sabrina Gidda’s debut coookbook Modern South Asian Kitchen was published by Quadrille Books in March 2023. Without fail, excellent quality extra virgin olive oil, fennel seeds, my homemade crispy curry leaf chilli oil, sherry vinegar, an assortment of pasta and noodles and a jar of my Mother’s garam masala blend Ingredients: squid; vegetable oil; plain flour; Kashmiri chilli powder; amchoor; ajwain seeds; curry leaves; makrut lime leaves; lemons In her striking recipes, Sabrina brings a sense of the past (comforting, nostalgic South Asian recipes), the present (accessible, adapted recipes that nod to our time-poor, modern lives) and the future (a legacy of unique recipes that are influenced by a Western audience).