Masala's exhilarating secrets hide in every Indian family's spice tin - cook and spice mistress Sarina Kamini's recipes will bring them to life in your kitchen.
'Gripping and beautiful. A masterpiece.' Tony Tan, author Tony Tan's Asian Cooking Class
'One of the best books on spice that I have read ... it will change the way you cook.' Bhavna Kalra Shivalkar, The Modern Desi Co.
We know every Indian family holds delicious secrets in its dabbas. But what if they held even more than we knew?
Masala is the Tardis that opens the door to a food multiverse. And Kashmiri-Australian cook and author Sarina Kamini is inviting you inside.
For ten years Sarina taught her Kashmiri Hindu family's kitchen secrets to people of all ages and cooking talents via her masala masterclasses. She was The Spice Mistress to whom spices sang. But the more she taught, the more she realised that masala spoke to everyone ... once they understood its language.
What We Call Masala is that code breaker. Learn what white pepper does to pavlova. How to use spices and fats to speak to nervousness or anxiety. Why domestic Ayurveda says good digestion is ensured not just by what we eat, but by how we think.
Equal parts storyteller and recipe writer, Sarina deftly ties together Hindu mythology, intimate family moments, and practical (and permissive!) traditional health tips with the types of recipes you never thought you could pull off at home. Real-deal Kashmiri Hindu rogan josh. Made-from-scratch paneer. The simple yellow dal that's broken one thousand hearts. And a smoky, tangy butter chicken that'll send your local takeaway to the wall.
Through more than 70 spices and fats, and 80-plus recipes, What We Call Masala shows readers that masala is so much more than spice. It offers lessons in both culinary mechanics and magic to any level of cook - from can't-boil-water to cordon bleu.
Evocative words and full-colour photography that literally places you on Indian streets and inside Sarina's Bengaluru family kitchen makes this captivating hardback both a coffee table must-have, and a beautiful gift for the food lover in your life.
About the Author
Food writer. Author. Hospo worker. Teacher and taste impresario. Sarina Kamini is all of those things, but her most important qualification for this book is that of Indian daughter. Spice is an education and masala is a legacy. Sarina's life journey has taken her from homes in New Delhi and Bangalore, to Paris, Southern California and Barcelona. Now living between the extended family home in New Delhi, and on Wadandi Boodja/Margaret River, Sarina opens her family kitchen and her masala masterclasses to share the world she was raised in with curious cooks of all skills and persuasions.
Industry Reviews
'If there's one book that speaks of heritage, culture, family and the magic of spices, it is Sarina Kamini's What We Call Masala. From the moment I picked up this gripping and beautifully written cookbook, I knew it was a masterpiece. Filled with personal stories and insightful use of spices from both culinary and health perspectives that reflect her Kashmiri-Hindu heritage, I can't wait to devour her recipes.'
Tony Tan, author Tony Tan's Asian Cooking Class
'If you want to truly understand and unlock the magic of masalas in your cooking, this book is a must have. It's a window into the vibrant, aromatic world that defines so much of Indian cuisine and beyond, and it will change the way you cook.'
Bhavna Kalra Shivalkar, The Modern Desi Co
'This cookbook is a true feast for the senses, celebrating the heart and soul of Indian cuisine. With every page, it invites you into a world of vibrant colours, aromatic spices, and deeply rooted traditions. Sarina's love and respect for food, community and family is infectious and, for me, what cooking is all about.'
Sivine Tabbouche, Sunday Kitchen, author Sofra
'As a chef who has done a lot of Indian travel, this book is everything I love about Indian cuisine.'
Jack Stein
'Sarina's ability to remaster the centuries old use of spices from the Indian subcontinent and beyond is a revelation of taste; this emerging culinary talent delivers a recipe collection of authentic quality.'
Dan Gedge, head chef Leeuwin Estate, Margaret River
