Chef Jasmine shares delicious Indian recipes with East African influences intended to inspire both novice and experienced chefs
Jasmine Daya is a lawyer who enjoys working hard at the office and at home in the kitchen. She recently released her brand-new cookbook JD In the Kitchen: Indian Appetizers and Chutneys. In her first cookbook, Jasmine shares recipes for delicious Indian appetizers and chutneys with East African influences intended to inspire both novice and experienced chefs to experiment in the kitchen and ultimately bring their culinary creations to life. JD In the Kitchen: Indian Appetizers and Chutneys contains a multitude of delicious recipes including beef kebab, spicy crepes, fried mogo, bhajias, samosas and many more. Other books penned by Jasmine include her debut chick-lit novel Law Girl’s Bump in the Road written under the name Leia London. Her books are currently available on Amazon.
Chef Prasad exploits the meaty and robust quality of aubergines in this striking vegetarian recipe, using the vegetable to wrap up a gently spiced and aromatic quinoa, paneer and crunchy vegetable filling. A perfect mix of textures and flavours, this recipe could easily be multiplied to feed a crowd.
This recipe is perfect for a summertime dinner party. Star anise and fennel seeds are widely available, while chaat masala can be bought from Indian grocery stores and online. This dessert requires overnight freezing so make sure you start it in plenty of time.
Vancouver and the Lower Mainland have so many diverse options and international cuisines to choose from – we are extremely lucky in our foodie quests in British Columbia. Here’s a list of some of Vancouver’s newest, award-winning restaurants that are definitely worth a visit. Your palate will thank you afterwards, as you’ll be blown away – bon appétit!
