Aditya Bal has had an unconventional culinary journey of sorts. Food was in his blood as his family ran a hotel in Kashmir and he grew up watching his grandmother stir up delectable meals. His love affair with cooking remained in the backburner for years as he focused on his modelling and acting career. But after a few years he headed to Goa to hone his culinary skills, and went on to host a culinary show, which led him from North to South India sampling the local cuisines.

The Chakhle India Cookbook is the outcome of his travels and chronicles his memories of Kashmiri wazwans (wedding feasts), his stint at boarding school, and his belief that the “best education for a cook is to travel, eat, and experience different cuisines and cultures”. Apart from a range of vegetarian and non-vegetarian recipes the book also lists the essentials of the Indian pantry including ingredients, oils and spices, essential cooking gear and cooking techniques such as braising, double boiling and basic recipes, which can be of great help to newcomers.