"It was a wonderful experience interacting with you and appreciate the way you have planned and executed the whole publication process within the agreed timelines.”
Subrat SaurabhAuthor of Kuch Woh Pal
You can imagine how varied and interesting the cuisine can be with this amazing mix. In fact, there is a saying that the simple lentil dish dal, which is commonly eaten across India, changes in texture, taste, and flavor every 200 meters. That is the beauty of Indian regional food. And that is the fantastic journey I intend to take you on through the pages of this book.
My connection with Indian spices and flavors helps me use my knowledge in the modern
Priya S
As a child, ironically, I ran away from food. I’d sneak away and throw a bitter tantrum only to be reminded that food can never be wasted. Indians at home firmly believe that food is akin to God—and what’s on your plate must be eaten. So when I was a child, my grandfather would sit me down on his lap and read me stories while giving me the freedom to mix my morsels more creatively as I l
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