"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
Food as the essence of sustenance for human beings has evolved over civilizations. Today each country has its distinct cuisine and within countries, there are diverse culinary delicacies that are steeped in history. India with its vast cultural vicissitudes has many specific food habits, some of which have been handed down generations, giving each state their unique identity.
Karnataka is indeed a cultural potpourri of people who have inherited various culinary practices through civilizations and many of the delicacies have ingrained recipes based on the local availability of various ingredients. Spices are also another salient feature of Indian cooking practices and no state or region is an exception to the use of spices local and general in throwing up mouth-watering dishes with distinct local flavours
In this book the author shares her recipes she grew up on, with little personal anecdotes woven into it, and explains how entwined our lives are with food. It is coastal cuisine with distinct flavours that are part of Mangaluruean cuisine. They are simplified for you to embrace it, making it a part of your dinner table wherever you come from, whatever your heritage.
Deepika Shetty
Deepika Shetty is a certified chef by profession. A Mangaluruean raised in Mumbai and Bahrain, she is now based in Dubai, UAE with her husband, two children and their dog. She graduated from a culinary school and worked in the industry for a while. Later she took off to explore her own path, taking on projects and creating recipes, She loves whipping up cakes and desserts as much as roasting spices for a curry.
She has worked on building her brand ‘shortgirlbakes’, where she is known for desserts, sweets and savouries with Indian Influences. As a lover of all thing’s food, she loves to talk for hours on this topic and loves to read cookbooks in bed. Having worked with food she realized the need to demystify traditional cuisines and methods for everyday cooking.
The nugget of an idea for this book is something she had on her mind for a while. It is not just what we cook and put on the table every day, it’s so much more than that, she feels. Her culinary skills have so many stories wrapped around it. She firmly believes food isn’t solely about nourishment, there is always emotion attached to it, and is many times a conversation starter around the dinner table.
