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What We Call Masala | A cook's practical guide to the poetry of Indian spices
72 spices, 85 recipes
By: Sarina Kamini
Hardcover | 29 July 2025
At a Glance
Hardcover
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Available: 29th July 2025
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Unlock the mysteries and allures of spice and discover its universal power to elevate your cooking, every way, every day.
'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.
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.
Sarina's mission is to construct and share a library. First floor? Aromatic practicalities. The things you need to know to build flavour that tastes good, and to know how that deliciousness happened. Start with taste. Keep the spices by your side. Chew the seeds. Rub pinches of ground powder against the roof of your mouth with the push of your tongue. Swallow fats in slippery mouthfuls. If all you get to is proper use of salts and fats, this book will have paid for itself.
Next? Move past the palate, if you like. Second floor-a step into regional Indian domestic practice, and how Indian cooks use food in their homes. This is masala as a vehicle to eat well and to live longer and quieter. To explore Ayurveda, the Indian tradition of food as medicine that is as old as masala itself. Peaceful soul. Feeling heart. Calm mind. What We Call Masala invites you to choose this adventure, too.
Another step up. The third and final floor. Past the palate and the body, this is Sarina's home. A Kashmiri Hindu kitchen. The poetry of any family is personal. But through evocative words and full-colour photography in this captivating hardback, Sarina shares how her family made masala theirs, so you can make it yours.
'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.
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.
Sarina's mission is to construct and share a library. First floor? Aromatic practicalities. The things you need to know to build flavour that tastes good, and to know how that deliciousness happened. Start with taste. Keep the spices by your side. Chew the seeds. Rub pinches of ground powder against the roof of your mouth with the push of your tongue. Swallow fats in slippery mouthfuls. If all you get to is proper use of salts and fats, this book will have paid for itself.
Next? Move past the palate, if you like. Second floor-a step into regional Indian domestic practice, and how Indian cooks use food in their homes. This is masala as a vehicle to eat well and to live longer and quieter. To explore Ayurveda, the Indian tradition of food as medicine that is as old as masala itself. Peaceful soul. Feeling heart. Calm mind. What We Call Masala invites you to choose this adventure, too.
Another step up. The third and final floor. Past the palate and the body, this is Sarina's home. A Kashmiri Hindu kitchen. The poetry of any family is personal. But through evocative words and full-colour photography in this captivating hardback, Sarina shares how her family made masala theirs, so you can make it yours.
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.'
Rick 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
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.'
Rick 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
ISBN: 9781761500282
ISBN-10: 1761500287
Available: 29th July 2025
Format: Hardcover
Language: English
Number of Pages: 320
Publisher: Murdoch Books
Country of Publication: GB
Dimensions (cm): 24.0 x 17.0
Weight (kg): 1.06
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