Namaste and Welcome

New Book Released!

The result of two years of research, the book explains regional differences in spicing and cooking techniques of the north, south, east and west. The cuisine of the vast sub-continent of India is demystified and made more accessible with recipes that range from the simplest to ones that are more challenging, but always worth the effort.
Read more about the Complete Book of Indian Cooking - 350 recipes from the regions of
India »

My professional culinary journey began 30 years ago when I moved to the United States from Mumbai, the city of my birth, with my husband and Suneeta Vaswani teenage children. It has been a fun-filled, enormously rewarding road, packed with learning experiences I never imagined I would encounter. Now, 2 cookbooks later, I look back with immense gratitude for a life blessed with a wealth of family and friends, both foodies and otherwise. We live in a ‘food without borders’ world and thanks to a world marketplace, different cuisines and their ingredients are easily accessible. Cooking is exciting and now recognized as a creative art form.

Easy Indian Cooking published in 2004 continues to inspire the young and those who feel challenged by the mere sight of a stove. I continue to receive messages of gratitude for opening up a world of simple Indian dishes to the novice as well as those more comfortable in the Indian kitchen. My new book – ‘Complete Book of Indian Cooking – 350 recipes from the regions of India’, is larger in scope, the result of 2 years of research. Family, friends, and friends of family and friends gave unstintingly of their time and patiently answered my myriad questions. The result is a book that not only explains the differences and similarities between the regional dishes but the signature spices and ingredients of the different regions. The inquisitive cook will enjoy the book and learn much, while the adventurous cook will attain the comfort level and the knowledge to experiment with spices and ingredients in Indian and non-Indian dishes.

I invite you to explore my site. Here you will find information on:

Cookbooks—my published books of wonderful and easy to fix Indian recipes.
Cooking classes—Dates and locations of mostly hands-on classes as I travel throughout the country. I try to publish my schedules well in advance so you can attend my classes wherever you may be.
Suneeta’s chutney—Suneeta’s Tomato Passion is made with natural ingredients, without preservatives. Versatile and delicious!
Recipe of the month—a new recipe each month that is sometimes paired with a fine wine to perfectly complement the meal.
India tours—I conduct periodically with focus on cuisine and historical sites.

Thanks for visiting. Enjoy!

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2 lb. medium shrimp, peeled and deveined
1 scant teaspoon turmeric
½ teaspoon carom seeds - (ajwain)
1 ½ teaspoons salt or to taste...
Recipe for Bengali Shrimp and Long Squash »

Member of...Asia Society, Houston Culinary Guild & International Association of Culinary Professionals