Indie Author Championship #6
"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
After the success of our first two books- ‘Indian Snacks, Preserves, and Sweets’ and ‘Flavours Across our Borders’, I now bring to you two of my mother and my aunt’s books on uniquely Indian recipes from their kitchen. Volume 1 covers only vegetarian recipes and volume 2 covers only non- vegetarian recipes.
While a selection of about 15 spices is usually enough in an Indian food pantry, there is simply no end to the kind of magic that Indian culture has created in terms of the variety of food items. The art of using these spices at specific times and in certain proportions is the secret that gives Indian food its unique taste and place in the world of different cuisines. Indian spices are the superstars of Indian food!
My family and I have eaten in Indian restaurants in cities across the world like New York, Vienna, Amsterdam, Bangkok, etc. They got it right in terms of flavour. Indian cuisine is very popular internationally and this is something that makes us proud.
Of course, this book has a favourite selection from my mother and my aunt's recipes that have been picked up, carefully curated from almost all states of India and cooked multiple times in our home over three decades now, but while there is a subjective, personal bias in the selection, I assure you that it does cover the most classic and loved culinary tradition of India in over 160 authentic recipes in each volume.
The selected recipes are mindful of ensuring good health and you will notice this in the of use of ingredients that are most important and easily available spices, vegetables, pulses, grains, that take care of the daily nutrition requirements of our body while simultaneously satiating our sensuous taste buds. “Swagat to all!”
