Editor | Food
In her new book, Pamela Timms reveals all her secrets to over 100 original dishes inspired by Indian ingredients and tailored to suit the desi kitchen.
From Saffron and Chocolate Macarons to Apricot and Jaggery Upside Down Cake, from Nan Khatai and Spiced Date, Jaggery and Walnut Scones to Rooh Afza Layer Cake, this book is a delicious and original mix of classic and contemporary desserts and savouries, reinvented and infused with an utterly Indian flavour. These thoroughly tested and easy-to-follow recipes are accompanied by anecdotes from the author’s decade in India, as well as sections on seasonal baking, an all-Indian high tea and freedom baking (gluten and egg-free treats).
About the author
Pamela Timms is a journalist from Scotland. She has written for numerous publications. She came to India to discover its wonderful and varied flavours. Korma, Kheer and Kismet: Five Seasons in Old Delhi is a record of her experiences exploring the street food stalls of Old Delhi. She now records her foodie experiences in her blog, Eat and Dust. Pamela Timms lives in Delhi. She is married and has three children.