Asma Khan

Chittagong

Author at Modern Diplomacy

Editor at Stratheia

Islamabad-based expert in Strategic Defence & Diplomacy. M.Phil. Scholar.

Articles

Summer Sun Safety

2 weeks ago | dailyvoice.com | Asma Khan

60° Monday, jun 9 Sponsored Content This article is part of a paid Content Partnership with the advertiser, Sun River Health. Daily Voice has no involvement in the writing of the article and the statements and opinions contained in it are solely those of the advertiser. To learn more about Content Partnerships, click here.
Asma Khan: 'Fighting hunger together lights the path to a better future'

1 month ago | thecaterer.com | Asma Khan

I have never had to go to bed hungry. That is my privilege and my burden. From a young age, I was taught that privilege must never be wasted. It must be used to serve others. When someone is hungry, they do not just miss a meal. Hunger chips away at dignity. It silences dreams. It takes away the strength to hope. Feed a person, and you do not just fill their stomach, you remind them they matter. That they belong. That they are seen.
Asma Khan’s perfect rice every time

1 month ago | yahoo.com | Asma Khan

Other than using a rice cooker, this is probably the easiest way to consistently make perfectly cooked rice. I always recommend making more than you need, because the rice will keep well for a day or two and can be used in dishes like fried rice. Always use a 2:1 ratio of water to rice, and if reheating ensure your rice is piping hot before serving. Requires 30 minutes to 1 hour soaking time.
Asma Khan's perfect rice every time

1 month ago | telegraph.co.uk | Asma Khan

By Asma Khan Other than using a rice cooker, this is probably the easiest way to consistently make perfectly cooked rice. I always recommend making more than you need, because the rice will keep well for a day or two and can be used in dishes like fried rice. Always use a 2:1 ratio of water to rice, and if reheating ensure your rice is piping hot before serving. Requires 30 minutes to 1 hour soaking time.
Bengali fish curry

1 month ago | yahoo.com | Asma Khan

Calcutta’s location on the banks of the River Hooghly, a tributary of the mighty River Ganges, means it has always been a city to which traders came from around the world with goods, and in which some stayed behind. This gave the city a tradition of diverse food. This dish, however, is purely Bengali. A healing, simple fish curry made with the freshest fish, landed at dawn at the fish markets of the city, the best way to enjoy this dish is with boiled rice.
Matira curry (red watermelon curry)

1 month ago | yahoo.com | Asma Khan

If you can add feta to watermelons and make a salad, you can add chillies and make this quintessentially Rajasthani dish. In an arid and parched land, the people living in the desert of Rajasthan found ways to survive the harsh summer months where very little vegetation grew. The matira curry was a clever way to use the one ingredient that was locally available in abundance – watermelon.
Matira curry (red watermelon curry)

1 month ago | telegraph.co.uk | Asma Khan

If you can add feta to watermelons and make a salad, you can add chillies and make this quintessentially Rajasthani dish. In an arid and parched land, the people living in the desert of Rajasthan found ways to survive the harsh summer months where very little vegetation grew. The matira curry was a clever way to use the one ingredient that was locally available in abundance - watermelon.
First-class railway curry

1 month ago | telegraph.co.uk | Asma Khan

StepIn a heavy-based lidded pan, heat 4 tbsp vegetable oil over a medium-high heat. Add 4cm cassia bark, 3 cloves, 3 green cardamom pods, 1 bay leaf and 1 dried red chilli. Stir until the spices and the chilli have darkened in colour about 1-2 minutes. Then use a slotted spoon to remove the spices to a plate and set aside. StepIn the same chilli-infused oil, fry 1kg stewing beef or mutton pieces until brown on all sides.
Aubergine mit Mohn - Falstaff

2 months ago | falstaff.com | Asma Khan

In ihrem neuen Kochbuch »Monsoon« verrät die britisch-indische Ausnahmeköchin Asma Khan, wie das Auberginen-Gericht authentisch gelingt.
From earth to art: Larnai black clay pottery

Mar 12, 2025 | villagesquare.in | Atiqur Rahman |Er. Chirag Patel |Asma Khan |Umar Altaf

The art of making pottery is a cherished tradition in Meghalaya. This craft uses a unique combination of black clay mixed with serpentine stone, giving the pottery its distinctive look. Passed down through generations, the techniques used in creating these pots are equally important to their beauty. What sets Larnai black pottery apart is the special materials and the time-honored methods employed by artisans, making each piece a remarkable work of art.