The cookbook by Jyoti Khullar
MEMORIES
on aPlate
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.”
[ Replace with author photo ]
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. ]
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A recipe from my kitchen, to yours
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