The cookbook infuses traditional indian cooking with western ingredients and techniques. Executive Master Chef Fabrice Danniel of Le Cordon Bleu Dusit Bangkok was particularly impressed with Chef Sapna's delighful Keema Lasagna, Beetroot Carpaccio & Paneer Salad and Rose Chocolate Squares dessert. These, he said, are exquisite examples of the results of marrying indian style cooking with western techniques.
The cookbook has a spice section which explains the different types of spices used in indian cooking. The recipes are divided into Brunch & Bites, Meals Best shared with Family & Friends, Quick & Easy Meals and Something Sweet.
Chef Sapna also explains what are the different techniques and methods that are regularly used in indian cooking such as dry roasting, tempering, smoking, marinades and pastes. She even has recipes on how to make your own paneer and garam masala.
This cookbook is available for sale at RM39.90 in major bookstores or you can purchase from our website eStore at http://www.at19culinary.com/category-57028.html.