![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/D5PXWU2YKRD4VLHDVEKO7I7OQA.jpg?smart=true&auth=1a318dfc85836127aa25b1a15b54f1b030ac8dfe9586d3e61e52507135d2db3c&width=400&height=225)
Cookbook author Flavel Monteiro, right, with Naim Maadad of Gates Hospitality
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/5US7GPDDA5F2HNDRTBQJD2BH4Y.jpg?smart=true&auth=55b68e646bc4bfabf607e49a783c0d96c3bf79e0de379f115b31414fe2652932&width=400&height=225)
Almond phirni by chef Megha Kohli, Lavaash by Saby, New Delhi
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/5A4IMAZBDZCZLITQ6EB7UD5ZH4.jpg?smart=true&auth=d857211932d37281c72acb155d473197297b776769eb78a9e419a4b5e5b7b74f&width=400&height=225)
Paneer carrot kofta by chef Ashish Kumar, Kinara By Vikas Khanna
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/C7CDY75CEVEPZLCU6S3V53JA3E.jpg?smart=true&auth=fed0fa6ef83f269067fdd5fd6675ec6461351dad5b7f45917805918ec032341b&width=400&height=225)
Alaskan king crab tandoori by chef Manav Tuli, Chaat, Hong Kong
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/KTCHRSBYVJDPNBYRTKRBJ3XOKE.jpg?smart=true&auth=9e01f0acde3f9b52b949e0ac81c0e1ecfdea591a2068a85b4d64b5bea8a02f81&width=400&height=225)
Moong daal chilla by chef Garima Arora, Gaa, Bangkok
Parsi mutton cutlet by 'MasterChef India' judge Ranveer Brar
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HOPN5ZLLEFGGLJMJOEWGZWUZEA.jpg?smart=true&auth=07dbcd679bffbd946f8baad46af56203331978b3d5989ccead71248c45e7448f&width=400&height=225)
Lamb yakhni by chef Ashwani Kaw, Armani Hotel, Dubai
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/BAKAATGPUNGG3IW247T4JBB7RM.jpg?smart=true&auth=63a6cf7aa6c42f2be44df5cf97d56e66c6271cda6abbf90acebd7b2b80b0a87e&width=400&height=225)
Mustard-oil fried sausage with masala mash fritters and Bengali rice kitsch-ree, by chef Manish Mehrotra, Indian Accent, New Delhi and New York
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/FRTSFBCKTRD2JM3VU2AGX2FZRU.jpg?smart=true&auth=7354458c06956718a423daed952cd92a74a0afa08ba9ad4ac455d31480baa706&width=400&height=225)
Peshawari samosa and coffee shrikhand by chef Vineet Bhatia
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/X5SNDO5IW5HPRBZ2O5ZQKF4WC4.jpg?smart=true&auth=8f2ea57da65db3b68a46f0acf044ff14782f799950fb2beaab9dea226a71231d&width=400&height=225)
Aloo podi by chef Sameer Taneja, Benares Restaurant & Bar, London
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/UPUGMVN4BNHWBFFIPD6FCERLSI.jpg?smart=true&auth=0ce75a0db6bec7693e3a773fa34d7d06c9643fcb6c6a38a0e10e1c0fe71df22b&width=400&height=225)
Salmon tikka by chef Sandeep Ail, Punjab Grill, Abu Dhabi
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/QEV2QWZ5WFGBHP7XAUIVC5R4LI.jpg?smart=true&auth=67114cd392e089ba3c7bf858d8011d6fca6314974ad630a230db867176b3ce31&width=400&height=225)
Vindalho by chef Emma Diniz Ryan, London
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/NJR3OMWQINESVNROFSD5KKXSHM.jpg?smart=true&auth=96807c9639e431756106e9a3d99211450b0b6d191a1151fd32f12ee6378cdefa&width=400&height=225)
The ebook will release on August 15, and is priced at $5, which will go towards Covid-19 relief efforts in India
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/D5PXWU2YKRD4VLHDVEKO7I7OQA.jpg?smart=true&auth=1a318dfc85836127aa25b1a15b54f1b030ac8dfe9586d3e61e52507135d2db3c&width=400&height=225)
Cookbook author Flavel Monteiro, right, with Naim Maadad of Gates Hospitality
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/5US7GPDDA5F2HNDRTBQJD2BH4Y.jpg?smart=true&auth=55b68e646bc4bfabf607e49a783c0d96c3bf79e0de379f115b31414fe2652932&width=400&height=225)
Almond phirni by chef Megha Kohli, Lavaash by Saby, New Delhi
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/5A4IMAZBDZCZLITQ6EB7UD5ZH4.jpg?smart=true&auth=d857211932d37281c72acb155d473197297b776769eb78a9e419a4b5e5b7b74f&width=400&height=225)
Paneer carrot kofta by chef Ashish Kumar, Kinara By Vikas Khanna
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/C7CDY75CEVEPZLCU6S3V53JA3E.jpg?smart=true&auth=fed0fa6ef83f269067fdd5fd6675ec6461351dad5b7f45917805918ec032341b&width=400&height=225)
Alaskan king crab tandoori by chef Manav Tuli, Chaat, Hong Kong
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/KTCHRSBYVJDPNBYRTKRBJ3XOKE.jpg?smart=true&auth=9e01f0acde3f9b52b949e0ac81c0e1ecfdea591a2068a85b4d64b5bea8a02f81&width=400&height=225)
Moong daal chilla by chef Garima Arora, Gaa, Bangkok
Parsi mutton cutlet by 'MasterChef India' judge Ranveer Brar
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/HOPN5ZLLEFGGLJMJOEWGZWUZEA.jpg?smart=true&auth=07dbcd679bffbd946f8baad46af56203331978b3d5989ccead71248c45e7448f&width=400&height=225)
Lamb yakhni by chef Ashwani Kaw, Armani Hotel, Dubai
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/BAKAATGPUNGG3IW247T4JBB7RM.jpg?smart=true&auth=63a6cf7aa6c42f2be44df5cf97d56e66c6271cda6abbf90acebd7b2b80b0a87e&width=400&height=225)
Mustard-oil fried sausage with masala mash fritters and Bengali rice kitsch-ree, by chef Manish Mehrotra, Indian Accent, New Delhi and New York
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/FRTSFBCKTRD2JM3VU2AGX2FZRU.jpg?smart=true&auth=7354458c06956718a423daed952cd92a74a0afa08ba9ad4ac455d31480baa706&width=400&height=225)
Peshawari samosa and coffee shrikhand by chef Vineet Bhatia
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/X5SNDO5IW5HPRBZ2O5ZQKF4WC4.jpg?smart=true&auth=8f2ea57da65db3b68a46f0acf044ff14782f799950fb2beaab9dea226a71231d&width=400&height=225)
Aloo podi by chef Sameer Taneja, Benares Restaurant & Bar, London
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/UPUGMVN4BNHWBFFIPD6FCERLSI.jpg?smart=true&auth=0ce75a0db6bec7693e3a773fa34d7d06c9643fcb6c6a38a0e10e1c0fe71df22b&width=400&height=225)
Salmon tikka by chef Sandeep Ail, Punjab Grill, Abu Dhabi
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/QEV2QWZ5WFGBHP7XAUIVC5R4LI.jpg?smart=true&auth=67114cd392e089ba3c7bf858d8011d6fca6314974ad630a230db867176b3ce31&width=400&height=225)
Vindalho by chef Emma Diniz Ryan, London
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/NJR3OMWQINESVNROFSD5KKXSHM.jpg?smart=true&auth=96807c9639e431756106e9a3d99211450b0b6d191a1151fd32f12ee6378cdefa&width=400&height=225)
The ebook will release on August 15, and is priced at $5, which will go towards Covid-19 relief efforts in India
![](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/D5PXWU2YKRD4VLHDVEKO7I7OQA.jpg?smart=true&auth=1a318dfc85836127aa25b1a15b54f1b030ac8dfe9586d3e61e52507135d2db3c&width=400&height=225)
Cookbook author Flavel Monteiro, right, with Naim Maadad of Gates Hospitality
Dubai author unites 58 Indian chefs for ‘cookbook with a cause’
Priced at $5, 'Come Together For India' offers 89 recipes from some of the world's most acclaimed chefs, proceeds of which will go towards Covid-19 relief
![Panna Munyal](https://thenational-the-national-prod.cdn.arcpublishing.com/resizer/v2/https%3A%2F%2Fs3.amazonaws.com%2Farc-authors%2Fthenational%2F06bc983d-10c7-433f-960a-1e9f892c4c24.png?smart=true&auth=3257c870e2e2c7661a245c0f4c9b3cadc5d2d951b708186dcf323bfa54659374&width=70&height=70)
Panna Munyal
09 August, 2021
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