Written by Kaushy Patel, mum and chef extraordinaire behind Prashad, this book is lovely - with an intro looking back through their history, her inspirational grandma and all the tips and tricks she has on the spices and herbs used in the Prashad kitchen. Couple this with gorgeous photography and recipes divided into sections, this is a really wonderful book and I'd recommend you all go and buy a copy!
I decided to start with Aloo Gobi with Jeera Baath which is Punjabi cauliflower and potato curry and cumin-infused rice. Although quite long winded to make, the masala base (blended ginger, chillis and garlic) gave the curry an intense and absolutely beautiful flavour. Cooking the rice with a foil lid kept it moist and fluffy and the onions really jazzed it up from the usual plain basmati of my household.
The curry was absolutely delish, even if I do say so myself. I'll definitely be making it again and will be trying more of the recipes soon. The masala paste with its vibrant green colour was so good. I wonder if you could make it in a big batch and freeze it for ease. One to investigate me thinks!
Thanks Prashad for sending me this book, I love it and am sure I'll be using it lots in the future. If we ever find ourselves up north we'll be booking a table! If you want a copy of the book, you can buy it from the Prashad website here!