|Anjum Anand is a British Indian food writer and TV chef of Indian cuisine. She is considered one of the first food writers to create Indian recipes to cater for the health conscious cook.
Anjum Anand grew up in London but has also lived and studied in Geneva, Paris, and Madrid. She speaks French and Spanish, holds a degree in European business administration, and for a period ran a business importing flat-pack furniture from eastern Europe. She has worked in the kitchens of hotel restaurants including at Cafe Spice in New York, as a waitress in Park Royal Hotel in New Delhi, and for Tommy Tang at Mondrian Hotel in Los Angeles.
Her perspective on adapting healthy meals from a traditionally rich Indian diet came from personal experience of weight problems while growing up. Her diet consists of varied traditional dishes, recreated with wholesome ingredients and limited oil.
At age 25 her first book Indian Every Day: Light Healthy Indian Food was published.
Anand became a regular guest on UKTV Food's Great Food Live from 2004 to 2007, and featured in the BBC Two series Indian Food Made Easy broadcast in 2007. Her accent and flirtatious manner have led to her being dubbed "the Nigella Lawson of Indian cuisine in Britain". Reacting to descriptions of herself as "television's tastiest chef", she finds it "preposterous".
You can find a collection of her cooking videos in our recipe section.
|Hari Nayak is an internationally renowned chef & food writer with several successful ventures as a restaurateur, author, and food service consultant. He is one of the top Indian chefs in North America today. Hari's signature style of cooking is distinctly featured in his latest cookbook "Modern Indian Cooking". Chef Hari has pioneered the next generation of Indian Cooking with this cookbook.
Hari believes in creating classic Indian dishes by using simplistic techniques along with a delicious juxtaposition of global flavors. This is the first Indian cookbook that eliminates the intimidating factor from Indian cooking and brings it a step closer to the modern lifestyle. This book has been named best of the season by LA times in 2007.
For more info log on to http://www.harinayak.com
Ms. Tarla Dalal is India's best - selling cookery author since over 2 decades. She has written a total of 30 titles, several of which have been translated in various languages like Hindi, Gujrati, Marathi, Bengali and even Dutch and Russian! The total sales of her cookbooks exceed 1 million copies. Her first book The Pleasures of Vegetarian Cooking, which was published in 1974, was an instant success with Indian housewives. The book, which is considered a classic in cookery books, has sold a record 125,000 copies.
She has been awarded the Padma Shri on Jan 26th 07 by the President of India to her contribution in the field of cookery.
In addition to writing cookbooks, Ms. Tarla Dalal also has a major web presence in the form of tarladalal.com, the largest and the most comprehensive Indian cookery website on the Internet.
Madhur Jaffrey (born August 13, 1933) is an Indian actor, who has also found fame as a food writer. She was born in Delhi, India, educated at Miranda House (Delhi) and in England. She is based in New York City. Originally Madhur Bahadur, she obtained her stage name when she married Indian actor Saeed Jaffrey, though they divorced in 1965. They have three daughters, Meera, Zia and Sakina Jaffrey. Madhur Jaffrey is currently married to Sanford Allen.
Vikas Khanna (born November 14, 1971) is an Indian chef, who has also become famous as a food writer and a humanitarian. Born in Amritsar, India to Davinder and Bindu Khanna, he started as a helper in his grandmother's kitchen and learned the art of cooking and the use of spices from her. He started supplying kitchenware to Amritsar Club at the age of 12.
He started developing recipes at a very young age and opened Lawrence Gardens Banquets to host weddings and family functions when he was 16. He graduated from the Welcomgroup Graduate School of Hotel Administration in 1994. He started a company SAANCH, a cultural festival gala, to bring together food and traditions from different parts of India. This festival is an integral part of the college even now. He also learnt the art of sculpting stone and wood in Jaipur, Mysore, Udipi, and Sagar (Karnataka). He has worked for the Taj, Oberoi, Welcomgroup, and Leela Group of Hotels with some of the most influential chefs of India.
He moved to New York in December, 2000, and started working as a dishwasher. He worked his way up and soon became the Executive Chef of Salaam Bombay Restaurant in New York. He is a consultant to many restaurants in the US and has his own line of packaged foods, Gourmetgurus.
He has studied at Cornell University, Culinary Institute of America, and New York University. He frequently lectures at many universities around the country.
Vikas Khanna launched the small company SAKIV (South Asian Kid's Infinite Vision) to reach out to eye foundations around the world in an effort to create awareness about vision disorders in children.
Vision of Palate is his award winning workshop developed to educate people with visual disbilities about the sense of taste, flavor and aromas.
Cooking for Life
New York Chefs Cooking for Life was founded to organize tasting events with some of the top chefs of New York to help raise money and awareness for different relief efforts around the world like Tsunami, Gulf Coast Hurricane Disaster, South Asian Earthquake and many more. Chicago Chefs Cooking for Life and San Francisco Chefs Cooking for Life are the other chapters of the organization.
World Chefs Cooking for Life is a series of culinary events being hosted at the World Wonders to advance SATH's (Society for Accessible Travel and Hospitality) mission to create awareness for the needs of people with disabilities. The first event of the series, The Living Pyramids is to be hosted at the Pyramids of Giza on July 20th, 2006. All proceeds from these events will be used by SATH to promote accessibility programs in Egypt and beyond.
Vikas KhannaAyurveda - The Science of Food and Life
Mango Mia - Celebrating the tropical world of Mangoes
The Cuisine of Gandhiâ€”Based on the beliefs of the Legend
The Spice Story of India
New York Chefs Cooking for Life - Cookbook
This content was copied from Wikipedia page http://en.wikipedia.org/wiki/Vikas_Khanna
Sanjeev Kapoor (b. April 1964) is one of the top chefs in India. He has authored many books and is the host of Khana Khazana a popular cookery program shown on Zee TV every Sunday since 1993. The show has completed 450 episodes.
He started out in the hospitality industry in 1984 with a diploma in Hotel Management from IIHM (Indian Institute of Hotel Management) Pusa, Catering Technology & Applied Nutrition. he started his career in the ITDC under their kitchen management scheme.
He was a topper in his batch. After working in many hotels, he became the Executive Chef of the Centaur Hotel in Mumbai (Bombay). His television show won the Best Cookery Show Award given by the Indian Television Academy (ITA) in 2001.
He is also the recipient of the Best Executive Chef of India Award by H & FS and the Mercury Gold Award at Geneva, Switzerland by IFCA. Singapore Airlines recruited him as one of the members of its "International Culinary Panel", helping to create a meal called Shahi Thali in 2006.
Among the most popular books authored
Khazana of Indian Recipes
Khazana of Healthy Tasty Recipes
Khana Khazana Celebration of Indian Cookery
Low Calorie Vegetarian Cookbook
Any Time Temptations
Microwave Made Easy and Best of Chinese Cooking
CD-ROM on Indian cooking
This content was copied from Wikipedia page http://en.wikipedia.org/wiki/Sanjeev_Kapoor