Chetna Makan is known for her unique recipes, which introduce colourful spices, aromatic herbs and other Indian ingredients into traditional Western baked favourites. The wonderful flavours of chilies and chickpeas, turmeric and tamarind, poppy seeds and paneer are all readily available in supermarkets and Asian grocery stores, yet few people think of using them in baking. Chetna encourages readers to experiment with flavours to give their favourite bakes a new edge. Whether it’s a sponge cake with cardamom, pistachio and white chocolate; steamed strawberry pudding flavoured with cinnamon; coriander chicken parcels; or a swirly bread rolled with citrusy coriander, Chetna’s Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary. Inspired by her mother’s skilled use of spices and other ingredients, Chetna gained the confidence to mix flavours and try new ideas. Grounded in the different cuisines of India and Europe, the recipes in The Cardamom Trail epitomize the best of both worlds and act as a springboard for culinary creativity. Discover rare but precious traditional bakes from India, as well as new spice-infused recipes. Delve into the history of Indian herbs and spices and learn how to match foods and flavours. Starters: - Cashewnut and paneer kofta served with coriander and mint chutney - Spinach pakora served with tamarind chutney - Fenugreek papdi chaat Main: - Chicken naan served with boondi raita - Lemon challah bread with coconut paneer - Chilli chicken wraps served with onion chutney - Carom seed pitta with potato tikki served with coleslaw and garlic chutney Desserts: - Date, walnut and nutmeg cake - Mango mousse cake - Sesame, pistachio and rose macaron Library reserve the right to refuse entry. Member's Tickets are for members of Library only.