"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 kitchen. Without sacrificing authenticity, I use updated cooking methods with modern appliances to create delicious Indian food. Come with me on a journey of nostalgia, discovery, and surprises that only a cuisine as diverse as India’s can take you on. If you are an Indian living outside the country, many of these recipes will bring back memories of your own childhood or meals cooked at festivals. If you’re new to Indian food, this will be like a storybook discovery of a cuisine that is hearty and diverse.
A common misconception is that Indian food is difficult to make, based on the sheer number of ingredients needed for a recipe. But Indians eat home- cooked food three meals a day, so it really can’t be that difficult. To help you become more confident, this book is full of helpful tips on stocking an Indian pantry, handy time-savers, and of course, simple, authentic recipes that will make you fall in love with India’s foods as passionately as I have.
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 listened. This broke a barrier for me as I could combine the various courses on my plate any way I wanted to. And just as I reacted with pleasure to the stories being read to me, I would be pleasantly surprised by the end results with my food.
This was the early beginning of my love for eating and experimenting with the wonderful array of spices and produce that India has to offer. I began to deeply love and pursue authentic Indian food in all its diversity, and eventually write about it on one of the leading food blogs of the world, Serious Eats.
