New cookbook by Jyoti Khullar
MEMORIES
on a Plate
Indian recipes, fusion flavours, and stories from home
From a slow-roasted Chicken Ghee Roast to a Gulab Jamun Cake — the flavours I grew up with, the ones I created, and the ones I’ll always come back to.
40+
recipes
40+ Recipes
Indian Classics
Fusion Flavours
Stories From Home
About the book
Recipes that taste like home
Memories on a Plate is a collection of the dishes that shaped my kitchen — the classics I learned at my mother’s side, and the fusion twists I dreamed up along the way.
Every recipe is written the way I cook: a little patience, a lot of spice, and plenty of tasting as you go.
1
Family classics
Butter chicken, daal makhani, rogan josh and the biryani that anchors every celebration.
2
Fusion twists
Kathi rolls, Manchurian balls, cheese-stuffed potato poppers and a Gulab Jamun Cake.
3
Cook-along notes
Heat-level tweaks, easy swaps and little tips in every recipe, so it works in your kitchen.
Inside the book
A little taste of every table
From slow-simmered curries to street-food snacks and sweet endings.
01
Curries & Roasts
Chicken Ghee Roast · Butter Chicken · Chicken Rogan Josh · Lamb Curry
02
From the Coast
Goan Fish Curry · Goan Prawn Curry · Prawn Handi · Spicy Fried Salmon
03
Paneer & Vegetarian
Palak Paneer · Paneer Mussalam · Daal Makhani · Bhagare Baingen
04
Street Food & Snacks
Kathi Rolls · Potato & Cheese Poppers · Aloo Tikkies · Paneer Pakodas
05
Fusion Favourites
Vegetable Manchurian Soup · Chicken Manchurian Balls · Spicy Pork Chops in Soya Sauce
06
Rice, Breads & Sweets
Mughlai Chicken Biryani · Chola Bhature · Badam Halwa · Gulab Jamun Cake
FREE SAMPLE RECIPE
From the kitchen
Chicken Ghee Roast
A dish that asks for patience and pays you back. Whole spices are dry-roasted, ground with garlic and tamarind, then stirred in ghee until it leaves the sides of the pan.
The roast masala
Coriander seeds · fenugreek · cumin · black pepper · fennel · cloves · cinnamon · dried red chillies · garlic · tamarind
1
Marinate the chicken in yogurt and turmeric for at least two hours.
2
Dry-roast the spices, cool, then grind to a smooth paste.
3
Keep stirring in ghee until it leaves the sides of the pan, then fold in the chicken.
Mom’s little notes
“More chilli, more love, always taste as you go.”
Meet the author
Hello, I'm Jyoti
[ Author bio, 2–3 sentences: where Jyoti grew up, where she cooks today and why she wrote this book. ]
[ A personal line about her mother’s kitchen and what these recipes mean to her. ]
Get your copy
Bring the book to your table
Choose the format that suits your kitchen.
Paperback
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eBook
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A recipe from my kitchen, to yours
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