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A Year Of Cooking Like Mummyji
A Year Of Cooking Like Mummyji picks up where Vicky's critically acclaimed debut, Cooking Like Mummyji, left off, exploring British-Asian cooking in the context of her family and, in this new title, of the seasons.
A year of ceremonies and festivals as varied as Holi, Easter, Mother's Day, Rakshabandhan, weddings, Eid, Ramadan, Dassera, Diwali, birthdays, Lohri, Christmas and Valentine's Day are each celebrated through specially selected dishes and Vicky's trademark refreshing text.
Spring recipes include South Indian Vegetables and Lentils in a Sweet and Hot Sauce; Saffron and Pistachio Rasmalai; Sweet Dosa with Raspberry and Blueberry Mascarpone; Chilli Cheese Parathe; Raspberry Sharbart.
Summer recipes include: Green Masala Roast Chicken Breasts; Corn Cobettes; Hot Fruit Chaat; Gujarati Savoury Sponge; Kachumbar; Rooh Afza.
Autumn recipes include: Black Pepper and Fresh Coriander Lamb; Gobi di Sabji; Zeera Chaul; Mini Pickling Spice-Stuffed Aubergine Bake; Sweet Bhoondi; Coconut and Pistachio Barfi.
Winter recipes include: Mulicoloured Pepper Lamb; Karahi Chicken; Mini Cranberry Tikkia; Spicy Sprouts with Cumin and Mango; Coconut Rose Barfi with Sugared Rose Petals; Mini Black Forest Samose.
About the Author
Vicky Bhogan is the author of Cooking Like Mummyji which won the Jeremy Round Award for Best First Book at the Guild of Food Writers Awards 2004, and was shortlisted for Best Book at the Glenfiddich Awards the same year. She also compiled and contributed to A Fair Feast, a charity cookbook comprising recipes from the food industry and celebrities, with proceeds going to Oxfam and the Fairtrade Foundation as part of the Make Poverty History campaign.
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