Overview for The Magic of Masala Cooking
There are numerous books on Indian Cookery available on the shelf. Most of the books include unobtainable ingredients, baffling techniques and pages of description that confuse the reader. The Magic of Masala Cooking has simple straight-forward instructions, right choice of ingredients, the proportion and quantities used, sequence of cooking, techniques of handling fire and easy cooking methods to ensure successful results every time. The Magic of Masala Cooking is not a mere collection of Indian recipes. The attempt is to amplify the richness, diversity, subtlety and various nuances of the versatile Indian cuisine. It takes on a culinary journey from North to South and from East to West. The repertoire is rich, vast, and seductive, both in vegetarian and non-vegetarian flairs. It includes traditional favourites and regional specialties. It is the author's endeavour that this book will be an inspiration and motivation to the Connoisseurs who enjoy cooking and relish Indian delicacies. Every recipe in this book has tried and tested over the over again until it was perfect. The recipes are the treasure collection of the author collected over 38 years working with Master Chefs in India.
Arvind Saraswat (Author)
Arvind Saraswat graduated from the Institute of Hotel Management, New Delhi in 1968. Thereafter he joined the Taj Group of Hotels and currently he is Director-Food Production. During his tenure of 38 years in this profession, he has the distinction of opening a number of new restaurants in the chain, which involved planning of the kitchens, recruitments, menu planning, execution and maintaining high standards of quality. He was trained at the Hilton in London and at the Culinary Institute of America. He has travelled extensively in his endeavour to learn about the intricacies of various cuisines. An innovator and relentless perfectionist, he strongly believes in sharing his knowledge and skills and takes pride to mentioning that he has trained over 500 Chefs over the years. He has authored a number of books-The Professional Chef, specifically written according to the requirements of students graduating in Hotel Management, The Gourmet Indian Cookbook, that presents a new version of Indian Cuisine with specific changes in the Style of presentation and portion, a great revolution aimed at making Indian food compete with international cuisine, The Art of Indian Cuisine, Prashad-Cooking with Indian Master Chefs and Best of Indian Cuisine. He has been invited worldwide to give demonstrations on Indian cuisine and to cook for various Heads of State. Arvind Saraswat was the founder President of LES TOQUES BLANCHES, Delhi Chapter 84-86 and President of Indian Culinary Forum for 5 years. He is honorary member of the International Wine and Food Society and Sicilian Chefs Association. He is also a member of the prestigious Chain de Rottisseurs-a gourmet society of France and Hotel and Catering International Management Association-UK (M.H.C.I.M.A). He has received the Special Service Citation by the International Food Service-Executives Association of the USA. He was awarded the Golden Hat Chef in 2004.