The famous gunpowder spice mix is a heady blend of toasted black lentils ground with chiles, curry leaves, and asafetida. Complex, multilayered, and mysterious, it has the ability to transform whatever it touches. Gunpowder embodies the essence of Indian home-style cooking: making magic with spices. This collection of recipes aims to bring this magic into your own kitchen. Complete with stunning on-location photography, Gunpowder captures the bustling energy and piquant flavors of the subcontinent. Ever since they immigrated to London from their native Kolkata, the authors have longed to re-create the tastes of their childhood. But they have also adapted their dishes based on modern influences. Here you will find truly authentic dishes such as Ma's Kashmiri Lamb Chops and Aloo Chaat, but also modern twists such as Chutney Cheese Sandwiches and Ghee Roasted Chicken. Throughout the book, the authors share personal anecdotes and give handy shortcuts for busy home cooks including time-saving tips and ingredient substitutions. Gunpowder allows you to re-create cherished family recipes that have been handed down from generation to generation as well as fresh new takes that are soon to become classics of Indian cooking.

Author Biography

Harneet Baweja and his wife Devina Seth grew up in Kolkata, and from an early age food played an important role in both their families. They moved to London in 2014 and, finding the city's curry houses lacking in soul, they opened the restaurant Gunpowder with head chef Nirmal Save. Nirmal hails from Mumbai, and learned to cook from his mother and grandmother on their farm. The restaurant has received widespread recognition including raves in the Michelin guide, Bloomberg, Harper's Bazaar, and Time Out.