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Appetite by Random House® edition published 2016

Copyright © 2015 by Octopus Publishing Group Ltd

All rights reserved. The use of any part of this publication, reproduced, transmitted in any form or by any means electronic, mechanical,
photocopying, recording or otherwise, or stored in a retrieval system without the prior written consent of the publisher—or in the case of
photocopying or other reprographic copying, license from the Canadian Copyright Licensing Agency—is an infringement of the copyright
law.

Originally published in a slightly different form in the United Kingdom by Mitchell Beazley, a division of Octopus Publishing Group Ltd,
London, in 2015.

Appetite by Random House® and colophon are registered trademarks of Random House of Canada Limited.

Library and Archives of Canada Cataloguing in Publication is available upon request.

ISBN: 978-0-147-52997-8
eBook ISBN: 978-0-147-52998-5

Design and art direction by Smith & Gilmour

Cover design by Martin Poole
Cover photography by Martin Poole

Published in Canada by Appetite by Random House®

a division of Random House of Canada Limited,
a Penguin Random House Company
www.penguinrandomhouse.ca

v4.1
a
To my mother, the best cook I will ever know.
 Contents
Introduction

Light Bites
Big Bites
Feel-Good Factor
Veggies Galore
BBQ Indian Summer
Those Little Extras
Sugar & Spice
Cocktail Time
SECRET ESSENTIALS
Everyday spice box
Pantry must-haves
Magical chiles
Kitchen gadgets
Fridge favorites
Kitchen shortcuts
Wine & spice

Index
Acknowledgments
Introduction
I’ve been fond of food from an early age, but mostly Indian food, and I’ve always loved cooking. My
earliest memory of being in the kitchen was when my grandmother bought me a small rolling pin and
board to help her make the rotis for the family dinner. She pronounced, “If you can make them round,
you will find a good husband,” and as a little girl I thought this was rather strange. But day after day I
would sit with my board and pin, concentrating on trying to get my rotis perfectly round. This was our
time together, and I’ll never forget how much care she took in helping me find my love of cooking.

My parents were busy growing our family food

business into the global household brand they “I grew up in a spice-loving family
always hoped for, and I spent every holiday at the where spice not only dominated our
office learning the tricks of the trade. My mum dishes but was usually the topic of
would bring home recipes she had been conversation around the table.”
experimenting with and test them out on my
brothers and me. If we liked them, they would find
their way into a jar and onto the supermarket shelf. My parents made sure we were exposed to a wide
variety of flavors from all corners of the world, and little did I know that I was training my taste buds
for a life in food.
Spices are magical ingredients that have the ability to transform a dish from ordinary to extraordinary.
Spices are big, bold and vibrant, exploding in your mouth and making you feel alive. Although this
experience isn’t for everyone, when I first tasted Indian food I was hooked and instantly understood
that adding a few spices to some simple ingredients can create delicious results. I was lucky enough
to eat incredible food at home. Coming from a whole generation of accomplished cooks, we loved to
stay in, cook and then eat as a family rather than going out. Traditional Indian food made by my
grandmother or experimental Asian cooking by my mum was what I regarded as the norm. When I left
home to study at uni, I realized it was rare to have grown-up cooking at home to that creative level.
Those early cooking lessons are ones I will cherish forever.
In putting this book together, I wanted to draw on the food I love and have loved growing up. The
dishes I’ve included are all inspired by the special food encounters I’ve experienced and the
wonderful flavors and ingredients I’ve discovered along the way. From our Sunday roast family
favorite Slow-roast Spiced Lamb to my dad’s Smokin’ Ribs, which we have only once a year, all my
recipes hold a special place in my heart.

Throughout my life, and as a result of my travels

and my experiences, my confidence in using spices “The best recipes only taste the best
has grown. My professional culinary training at because they are filled with emotion,
Leiths School of Food and Wine in London taught filled with love. They come from
me techniques I’d never used before, and I’ve precious memories, and all have a story
embraced many new ingredients, flavors and ideas
to tell.”
from around the world to help bring out the
enchanting qualities of spices. I wanted to offer a
good balance of recipes, between light, uplifting dishes that you can ease into your busy life, and a
few long, slow-cooked ones designed to intensify those luscious Indian flavors. Here are recipes for
those rushed days when cooking needs to be especially quick, along with showstoppers for sun-filled
barbecues and dinner parties. I’ve also included plenty of nutritious, feel-good dishes for the health
conscious. The Sugar & Spice section has the most recipes, as I have a sweet tooth just like my father
and go crazy for desserts.
Scattered throughout the recipes are My Secret stamps giving you tips on how to make the most of
your ingredients, ways to tweak the recipes for slightly different yet still scrumptious results, and
some of my favorite serving suggestions. I also simply had to share some of my secret kitchen
essentials with you, including a peek into my Everyday Spice Box and Pantry Must-Haves, which
Kitchen Gadgets I rely, how to make the most of Magical Chiles and my Wine & Spice guide.

Indian food is usually seen as complicated with

seemingly endless ingredient lists, but I wanted to “This book isn’t for those wanting to
share recipes with you that won’t take forever and learn traditional Indian cooking, but
don’t need a truckload of ingredients. A well- for those who love the spice flavors
stocked pantry is all you need, and if you don’t characteristic of Indian food and want
have one of the items listed, don’t worry about it
to be shown how to use them in exciting
—simply leave it out, use your intuition and the
end result will taste great. and unexpected ways.”
I’m particularly passionate about bringing out the cook and food lover within each and every one of
us, and I have sought to feature recipes that will both inspire those who love to cook as well as entice
and satisfy those who love to eat. I want my recipes to be used as a canvas for experimenting with
flavors. That’s the way I love to cook, with my pantry wide open so that I can see what I have to play
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