Saraswat cuisine has uniqueness and individuality of its own, in the names of recipes, ingredients, style of preparation, distinctive occasions for such preparations, and, of course, the flavour and taste. ‘Rasachandrika’ is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wider readership through this English edition. Housewives will find in the book a large range of recipes in an easy-to-follow manner. A special feature of this book is, a short but important section on home remedies which have made the life of many a housewife much more trouble-free.
About the Author
Gourmet specialist Karen Anand is a woman of many attributes. She is a Food Consultant, Writer and a Businesswoman, all rolled into one. Karen was born in Bombay but grew up in London and was educated in England and Paris. A B.A.(Hons) in International Relations and French from Sussex University within which she spent one year at Ecole des Sciences Politiques in Paris and three months in Russia. She anchored the popular Food programme, The Good Food Guide, for Star Plus in 1998, which was repeated in 1999. She anchored the Food & Wine segment of the weekend show Trend Mill on CNBC in 2003. She is currently shooting a show for Star One, “Karen Anand’s Cook Na Kaho”, which is aired every Sunday at noon in India and has a global footprint. Her tryst with gourmet food is a story by itself. She trained briefly in Alain Sanderens’ three star Michelin restaurant, ‘Lucas Carton’ in Paris. From then on there was no looking back. In 1991 she ran a restaurant at The Piano Bar specialising in Salads known as ‘The Salad Bar’, the first of it’s kind in Bombay. She started the city’s first European style cheese shop and delicatessen, ‘The Grand Cheese Bazaar’, and her own brand label, Karen Anand, producing whole fruit Preserves and Marmalades, Salad Dressings and specialty Sauces, which are today supplied to major luxury Hotels and retail outlets. For ten years, she also ran one of Bombay’s most successful catering companies specialising in International cuisine, which had an enviable corporate and private clientele throughout the country. She co-authored the best seller, Penguins “Food Lovers Guide to India and Nepal”, a selective restaurant guide and wrote the introduction to the Periplus book, `The Food of India’, followed by `Lean Cuisine Curries’, published by Harper Collins in 1998 and a CD ROM, `Creative Cooking for the City Couple’ for Times Multimedia in 2001. She launched Karen Anand’s International Cooking in 2003 which has been a bestseller. Her new Book, Cook Na Kaho- Simple Cooking for Smart Men, which accompanies the TV series on Star One, will be launched in Jan 2005. As a Food Consultant, her clients include Old World Hospitality (India Habitat Centre), Domino’s Pizza, Delhi; Khyber Restaurant, Bombay; Radisson, Jet Airways, Hindustan Levers, Marico, The Hyatt and The Park hotels.
