We all need a little sweetness sprinkled with a touch of spice.
Ashia Ismail-Singer, author of Ashiaβs Table and Food for Sharing, is back with a collection of spice-infused desserts and baking from culinary traditions across the world, delivering 90 homemade delights to share. With her characteristic artistic flair, Ashiaβs recipes are impossible to resist and guaranteed to impress, drawing inspiration from her Memon Indian heritage and immigrant upbringing that brought her family across continents.
Dishing up sweet treats that zing with cardamon and perfume the air with orange blossom, this divine cookbook is guaranteed to take your baking to that next level with the greatest of ease. Western classics are reinvented with a spiced twist and sit alongside Ashiaβs unique take on Eastern staples such as baklava, lassi and halva.
There are quick and easy bakes for weeknight cravings, desserts to impress your dinner guests, and show-stopping cakes for the most memorable occasions. Try chai masala popsicles for a refreshing summer treat or pistachio and almond cake as a festive mid-winter indulgence.
βA joy to cook from as well as to read, this is a great addition to any cookbook collection β¦ exquisite photography β¦ recipes are simple, filled with comfort, and easy to execute β¦ Fans of Indian cuisine will love the rice dishes, robust chutneys, and many vegetarian options, like pea and paneer curry and mung dhal. Ismail-Singerβs observation that home is wherever family is reflects the beauty of her recipes and her life journey.β -- βBooklist on Ashia's Table
βAshia Ismail-Singerβs vibrant cookbook shares Indian recipes that are influenced and intensified by family and regional tastes β¦ Welcoming and informative, Ashiaβs Table stresses that Indian cooking shouldnβt seem complicated or intimidating. Engaging memoir elements wend in, and the text is brightened with family snapshots. An elegant collection of recipes thatβs suited to pass on to next generations, Ashiaβs Table brings new elements to Indian cuisine, preserving traditions while βcreating food that spans generations, geography, and ethnicity.ββ -- βForeword on Ashia's Table
β[A] heartfelt tribute and solid introduction to Indian cooking. Food writer Ismail-Singer ably proves that βIndian food does not have to be complicatedβ in this excellent debut packed with simple yet satisfying recipes inspired by her heritage. A descendant of Memon Muslims in western India β¦ many of the dishes on offerβ¦ showcase a tantalizing blend of traditions β¦ Thanks to her straightforward instructions, even those less versed in cooking Indian cuisine will find her recipesβincluding those for more time-consuming dishes such as chicken biryani and gulab jamun (fried dough balls soaked in syrup)βeasy to execute.β -- βPublishers Weekly on Ashia's Table
β[A]n an excellent book for those willing to try fusion Indian cuisine.β -- βSan Francisco Book Review on Ashia's Table
Ashia Ismail-Singer is of Memon heritage, from the Gujarat region of India. She was raised in Malawi and the UK and now lives in New Zealand. Ashia was taught to cook by her mother, learning the traditional Indian wayβwithout shortcuts. But she has since simplified and adapted recipes, combining influences from other countries she lived in or visited. She is a regular contributor to several food and lifestyle magazines and writes regularly for New Zealand House & Garden. Ashia lives with her family in Auckland, New Zealand. Her first book Ashiaβs Table was also published by Interlink.
Christall Lowe is a New Zealand-based recipe developer, food writer, and award-winning food and travel photographer. She is author of Kai: Food Stories and Recipes from my Family Table, sharing her MΔori family traditions and foods.
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