A Word About Me

Author Photo

Nandu is a consummate traveler in India and around the world. He has in-depth understanding of the diverse Indian culture, and wants to share his perspective of India from the Western world as he has spent many years out of India making his second home in USA. Visiting India frequently, admiring the culture of his motherland has given him boundless pride. It is his ambition to share all he can with you in the hope that you begin to understand diversely colorful India!

Nandu had a successful career in high technology, successfully starting 3 high technology companies. He is an inventor and has 30 inventions, patents, to his credit. For over two decades he is recognized as a serial entrepreneur for his extraordinary ideas that reshaped the computer graphics, portable computer footprint, and the data movement at higher speeds on the internal computer data highway directly influencing the computer architecture.

Nandu is a passionate food lover and food explorer. Born in India and raised in a traditional family on his mother’s mouth watery cooking of delicious dishes typical of different regions of India made him feel like a prince! He has no formal training from any culinary school but learned to cook, using recipes of familiar dishes sent by his mother which was sufficient inspiration to delve into it. Although Nandu is an accomplished cook today, this “cook-out-of-necessity” did not cook at all growing up in Mumbai! Determined to eat well despite his busy schedule, he adapted mother’s traditional Indian recipes for the busy lifestyles of today, creating many delicious, easy-to-prepare Indian dishes.

He came to USA for higher studies in engineering. In addition to the love of tasty food and cooking, he enjoyed a successful career as an entrepreneur, and inventor in the world of high technology, and holds many engineering patents.

The book is a celebration of the food Indians cook in American kitchens today, using ingredients found in most supermarkets. With streamlined techniques and intense, authentic flavors, the book heralds a new generation of Indian cookbooks. From slow-simmered curries with layered flavors to quickly sautéed dishes, these approachable recipes explore the wide world of Indian cuisine, including irresistible snacks and appetizers, seductively spiced lentil dals, aromatic meat and seafood curries, incredible range of vegetable dishes. The book does ample justice to the diversity of Indian cuisine, covering all bases from light snacks to mains such as a mutton stew. Nandu tries hard to pepper his variant adaptations with personal experiences in the kitchen for an intimate culinary journey. The book is filled with gorgeous photographs, fresh flavors, and practical advice; it is an illuminating guide to real Indian food! Buy the book here or here

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