The ultimate teatime cookbook, with an Indian twist
When Pamela Timms moved to Delhi over a decade ago, she realized how different baking in India was. She started roaming the gallis of Old Delhi, curious to know what baking traditions were born out of our tandoors and tawas. One thing she couldn't avoid was the Indian obsession with tea and, more importantly, teatime snacks. Inspired by the local produce and flavours, she started experimenting and developed a repository of recipes tailored to suit the desi kitchen. She knew she had hit gold when she found a way to marry her traditional Scottish taste with the warm Indian palate.
From Saffron and Chocolate Macarons to Apricot and Jaggery Upside Down Cake to a Rooh Afza Layer Cake, Uparwali Chai is an original mix of classic and contemporary desserts and savouries, reinvented and infused throughout with an utterly Indian flavour. A beautifully curated set of recipes full of nostalgic flavours and stories, this is a book every home cook will be referring to for generations to come.
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.