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Khazana (Hardback)
  • Khazana (Hardback)
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Khazana (Hardback)

(author)
£25.00
Hardback 288 Pages / Published: 20/09/2018
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OBSERVER FOOD MONTHLY COOKBOOK OF THE YEAR 2019

Shortlisted for 'Travel Cookery Book of the Year' in the 2019 Edward Stanford Travel Writing Awards.

'Delving into this book feels like taking a leap back into an exotic, saffron-scented past - with her beautiful writing and delicious recipes, Saliha takes you on a culinary journey of discovery.'
- Thomasina Miers

Saliha, who won over the MasterChef judges with her fusion of Indo-Persian food, has written a book that will delight. Drawing on the rich culinary heritage of the region and her own travels in modern-day India and Pakistan, the recipes are bang up-to-date and will inspire 21st century food lovers.

Steeped in Persian flavours, Khazana, which means treasure trove, is a cookbook that promises to become a much-loved classic, introducing recipes like Smoked Chicken & Basil Kebabs with Beetroot Basil Salad & Beetroot Buttermilk Raita, Mughul Baked Cod Korma and Creme Fraiche & Rose Ice Cream with Honey-glazed Figs.

'This debut cookbook from the 2017 MasterChef winner is inspired by the opulent Mughal empire and her travels across India. The perfect blend of Indian and Persian flavours, curries, rice, and beautiful samosas are lifted with rosewater, saffron, almonds and pomegranate' - BBC Good Food Magazine

'A glittering hoard of Indo-Persian dishes' - Aldo Zilli, Express S Magazine

Publisher: Hodder & Stoughton
ISBN: 9781473678569
Number of pages: 288
Weight: 1140 g
Dimensions: 250 x 194 x 28 mm


MEDIA REVIEWS
"Delving into this book feels like taking a leap back into an exotic, saffron-scented past - with her beautiful writing and delicious recipes, Saliha takes you on a culinary journey of discovery."--Thomasina Miers
"This debut cookbook from the 2017 MasterChef winner is inspired by the opulent Mughal empire and her travels across India. The perfect blend of Indian and Persian flavours, curries, rice, and beautiful samosas are lifted with rosewater, saffron, almonds and pomegranate"--BBC Good Food Magazine
"A glittering hoard of Indo-Persian dishes"--Aldo Zilli, Express S Magazine

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