Saturday, June 28, 2014

Malay Mail - 19 June 2014



19 June 2014 - Ms Sapna Anand, a pastries graduate of Le Cordon Bleu, is one of At 19 Culinary Studio's culinary instructor. She recently launched her cookbook, New Indian Kitchen, which uses new ingredients. moving away from tradition and adapting western methods of cooking indian food.

"New Indian Kitchen" is a cookbook with a difference. Sapna shares how her teenage children who don't always like traditional Indian dishes, led her to create a lasagne dish using kheema, a north indian minced mutton curry dish with green peas and potatoes. Indian meals do not have soups but in her cookbook, you will find scrumptious soups using vegetables baked with indian spices.

The cook book priced at RM39.90 is available at MPH and major book stores. It is also available online at At 19 Culinary Studio's website eStore.

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