Heterogeneity of food!! Taste is what leaves it to hold one from the other. With many people going for vegetarian nouvelle cuisine, the demand for a greater variety with intact taste and nutrients play an important role.
This book is filled with simple and fusion Indian recipes.
The author has given an elaborate step-by-step method for the non-specialists who want to try out on Indian cooking.
A recipe book:
1. For all age groups.
2. For the layman.
3. With many recipes requiring very few ingredients.
4. With lesser cooking time.
5. Palatable and nutritive.
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Vasani Neha Gadoya
Neha is a science graduate with a flair for fusion cooking and through the amalgamation and twist to traditional Indian food, tries to synthesize great flavours.
Neha has worked on her cooking skills for years and has polished out the best in the field which separates the traditional and makes it appealing to all masses. Through her first book, she has potrayed vegetarian cooking at a new level to be a part of all; being simple to cook with minimum ingredients and to add fantastic flavours.
She stays in Mumbai with her husband and daughter.
INSTAGRAM: fusion_approach
