Healthy Gourmet Indian Cooking
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The new millennium has embraced exotic cuisine from all over the world and people are more than ever enticed and attracted to different styles of cooking. In major cities, we have seen a prominence in Indian restaurants as more and more people are seeking out an adventure for their palette. As this cuisine has become increasingly mainstream, people are becoming accustomed to these new flavours. This has led to a growth in interest in preparing these exotic and unusual dishes at home. I started cooking Indian food at a very early age of seven when my mother passed away. Not only did I helped my grandmother grind fresh flour through heavy grinding stone but I also pounded spices in a heavy mortar and pestle while looking after my siblings. My first cooking experience was making chapattis on a chula, a coal heated clay stove. This practice is still carried out in many parts of India. I have developed extensive knowledge of the cuisine over many years. Through my experience I tested, refined and perfected my techniques and recipes. Thereafter I translated my knowledge into teaching others how to prepare Indian cuisine at home through my cooking school, Healthy Gourmet Indian Cooking. Established in 1993, Healthy Gourmet Indian Cooking emphasizes the healthier side of exotic food, as well as ease of preparation and presentation. After running a very successful cooking school for several years, my students have continuously asked me to publish a book consisting of their favorite recipes and mine. Our clients are delighted that after a few cooking classes, they have become proficient in cooking Indian food and have often remarked that the misconceptions they had about Indian food disappeared after taking our classes. Also they have learned that exotic cuisine can be easy to prepare and have acquired the understanding that the level of flavour comes with the spices. Positive feedback from my students and the collective request for a cookbook has led me to put this book together. Our recipes in this book creatively combine spices to make authentic dishes. These spices are not only used for flavoring, preservation and aroma, but are also used for their medicinal properties. In the West, we are just finding this out and more people are turning to this philosophy. In Indian philosophy, we believe what you eat is a reflection of your mental and spiritual self. By eating wholesome and natural food, your life and longevity is boosted. At Healthy Gourmet Indian Cooking, we take great pride in teaching healthy and nutritious ways of cooking by making our recipes lower in fat yet keeping it appetizing. The recipes in this book emphasize using wholesome, unprocessed and natural ingredients. All your former impressions that Indian cooking is overspicy, greasy and too laborious to prepare at home will quickly fade, as these recipes will show the real essence of authentic Indian cooking. The recipes in this book reflect the idea that simple home-style Indian cooking can be healthy and nutritious yet with the use of spices taste is never compromised! We welcome you to the world of Indian cuisine where you can learn the true spirit of Indian hospitality. India having the largest number of vegetarians in the world, offers a vast number of vegetarian dishes. For example take a simple potato. It can be created into a hundred recipes just by adding wonderful aromatic Indian spices. We also have over 60 varieties of lentils and legumes, which can be created into endless mouth watering dishes. Therefore Indian cuisine is a great opportunity to explore your vegetarian alternatives. So come and join us on a mystic, exotic and great culinary journey through Indian cuisine and let the cooking begin!
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About the Book
This book Healthy Gourmet Indian Cooking: A Simple & Healthy Look at Indian Cuisine is an easy to follow cookbook encompassing recipes to create a full course Indian meal. Recipes are simplified and vary from basic to advanced, so even the most modest cook can master the art of Indian cuisine. In this book we take pride in emphasizing healthy and nutritious style of cooking by making recipes lower in fat using wholesome, unprocessed and natural ingredients. Your former impressions that Indian cooking is over spiced, greasy and too laborious to prepare at home will quickly fade, as these recipes will show the real essence of authentic Indian cooking. Recipes reflect the idea that simple home style Indian cooking can be healthy and nutritious. Yet with the use of spices, taste is never compromised! Welcome to the world of Indian cuisine where you can learn the true spirit of Indian hospitality. India having the largest number of vegetarians in the world, offers a vast number of vegetarian dishes. Therefore, Indian cuisine is a great opportunity to explore your vegetarian alternatives. So come and join us on a mystic, exotic and great culinary journey through Indian cuisine and let the cooking begin!
About the Author
With lifetime cooking experience specializing in Indian cuisine from all over India, Arvinda Chauhan has been professionally teaching since 1993. She has been running her own cooking school, and at the same time teaching at other popular cooking schools at various locations such as LCBO, Dish Cooking Studio, Silver Springs Cooking Retreat, Loblaws, The Open Kitchen Cooking School, City of Mississauga, Nancy Henley’s Cooking School, Great Cooks and Tea Spot and many more. She has also done private and corporate parties with cooking demo and meals. Some of her corporate clients include President of Cara, Managers of Best Foods Beaver Foods and McCormick Canada. She has been a pioneer chef at of "Eat to Beat" for four years where she participated with other top women chefs for fundraising at Casa Loma and Roy Thompson Hall that raised thousands of dollars for Willow – resource center for breast cancer. She has done cooking demos at the popular annual Good Food Festival in Toronto, 34th World Vegetarian Congress, Toronto and Halton Vegetarian Associations and for various other groups. Articles and recipes featuring Arvinda, have been published in The Toronto Star, Women’s Culinary Network publication, Cooking Club of America, LCBO Food & Drink magazine, Oakville Beaver, Oakville Journal, The Toronto Sun and Canadian Living Magazine. She has made guest appearances on CFTO TV, CITY TV, ON TV, Rogers Cable Network and LIFE NETWORK. She has attended culinary trips including Rajasthan in India, Central India and Oaxaca, Mexico. She regularly attends major food expos and conferences in Toronto area. Arvinda has an extensive knowledge and passion on the healthier side of Indian cooking, making all of her recipes low in fat and appetizing. Her passion for art and culture has also inspired to work with spices and creating an endless number of dishes. Being residence of Oakville for past twenty years, she has done endless volunteer work, within the community including helping in schools, libraries, Girl Guide and Pathfinder Leader, Youth leader and has volunteered as docent regularly at Oakville Art Galleries and Oakville Museum helping at numerous events.