Ingredients: squid; vegetable oil; plain flour; Kashmiri chilli powder; amchoor; ajwain seeds; curry leaves; makrut lime leaves; lemons Ingredients: salmon fillets; cod fillets; green chillies; ginger paste; curry leaves; makrut lime leaves; amchoor; eggs; spring onions; king prawns; garam masala; white sesame seeds; lemons Ingredients: plain flour; gram flour; caster sugar; milk; eggs; unsalted butter; vanilla extract; maple syrup; saffron strands; ground cardamom; Alphonso mangoes; limes; pistachio nuts At the Westminster Kingsway College fundraising dinner to raise funds for her mother, Sabrina made her mother’s trifle, pictured above.

Feeling Inspired? Try Sabrina's recipes: Jalebi pancakes, T he only dhal you will ever need or Almond & brown butter madeleines Sabrina is the real deal… The delicious flavour combinations, fun playfulness of classic dishes and a genuine love for storytelling and recipe writing makes this a must for any bookshelf.”– Ravneet Gill Ingredients: pork belly; Kashmiri chilli powder; smoked paprika; jaggery; tamarind sauce; fennel seeds; dried red pepper flakes; coriander seeds; garlic powderModern South Asian Kitchen: Recipes And Stories Celebrating Culture And Community by Sabrina Gidda – eBook Details It’s been a bittersweet time. My mum was diagnosed with pancreatic cancer in 2021 and we lost her towards the end of last year. I got to cheers the deal with her. She would have been incredibly excited to see it published. Tell us about Modern South Asian Kitchen Sabrina Gidda has appeared on BBC’s Great British Menu, Celebrity Masterchef and Saturday Kitchen. Her recipes draw from her experience in modern European kitchens, as well as her Punjabi heritage. She believes that flavour and enjoyment are imperative to every meal. Like the book says we are honouring old traditions as well as creating new. I can’t wait to see what you cook”

Sabrina said “ This is Modern South Asian Kitchen. It’s playful it’s vibrant, it’s super fun. This is me reaching into the flavour of my culture which I’m totally mad for and spinning it with some of the modern techniques that I’ve cooked professionally. Along with my own story I have eight conversations with amazing South Asian women, up and down the country, who are sharing all of the incredible things they are doing in the kitchen. Running their own supper clubs and cookery courses“. Our friend and long time supporter, Sabrina Gidda’s debut coookbook Modern South Asian Kitchen was published by Quadrille Books in March 2023. Along with a personal story of her journey, Sabrina also features conversations with eight of her 'sisters' from South Asian heritage, continuing the thread of connecting with your history whilst breaking cultural and culinary boundaries. Modern South Asian Kitchen is a thought-provoking testament to modern South Asian cuisine as well as a joyful celebration of how cooking food brings together communities, families and friends. If you have already submitted another request to index a book or magazine yourself, please do not make any additional requests until you have indexed and submitted that book or magazine.

Ingredients: sea bream fillets; ground cumin; amchoor; fennel; lemons; cherry tomatoes; spring onions; coriander; green chillies; tamarind sauce; turmeric; garam masala The book is an exploration of my culinary heritage. Most people don't associate me with Indian food because I've largely cooked modern European food over the course of my career. I launched Bernardi's (an upscale Italian restaurant in Marylebone) as executive chef in 2015 and have competed in The Roux Scholarship twice. But it all began in the kitchen at home for me watching my mum cook Punjabi food. The title of the book suggests it’s not only Punjabi recipes…