The Gourmet Indian Cookbook presents a new version of Indian cuisine with specific changes in the style of presentation and portion. The recipes have been crafted without tampering with the defining taste of any of India’s popular dishes. The traditional Indian cuisine has been transformed into a novel culinary adventure with innovative use of herbs and spices. In a rare departure from traditional Indian cooking, Chef Arvind Saraswat has enhanced his cuisine by introducing lighter fruit-based sauces that have been upgraded so that they have a universal appeal. The desserts are simple to prepare and the ingredients used are commonly available. The sugar has been cut down and the fat content reduced drastically. This book is an exception and a must for collectors-be it amateur housewives, students of catering colleges or a professional chef. It could be described as the beginning of a great revolution aimed at making Indian food compete with international cuisines in terms of visual appeal, portion, presentation, balance, nutrition, and satiety value.
ABOUT THE AUTHOR Arvind Saraswat
Arvind Saraswat graduated from the Institute of Hotel Management, New Delhi in 1968. Thereafter he joined the Taj Group of Hotels and currently he is Director-Food Production. During his tenure of 38 years in this profession, he has the distinction of opening a number of new restaurants in the chain, which involved planning of the kitchens, recruitments, menu planning, execution and maintaining high standards of quality. He was trained at the Hilton in London and at the Culinary Institute of America. He has travelled extensively in his endeavour to learn about the intricacies of various cuisines. An innovator and relentless perfectionist, he strongly believes in sharing his knowledge and skills and takes pride to mentioning that he has trained over 500 Chefs over the years. He has authored a number of books-The Professional Chef, specifically written according to the requirements of students graduating in Hotel Management, The Gourmet Indian Cookbook, that presents a new version of Indian Cuisine with specific changes in the Style of presentation and portion, a great revolution aimed at making Indian food compete with international cuisine, The Art of Indian Cuisine, Prashad-Cooking with Indian Master Chefs and Best of Indian Cuisine. He has been invited worldwide to give demonstrations on Indian cuisine and to cook for various Heads of State. Arvind Saraswat was the founder President of LES TOQUES BLANCHES, Delhi Chapter 84-86 and President of Indian Culinary Forum for 5 years. He is honorary member of the International Wine and Food Society and Sicilian Chefs Association. He is also a member of the prestigious Chain de Rottisseurs-a gourmet society of France and Hotel and Catering International Management Association-UK (M.H.C.I.M.A). He has received the Special Service Citation by the International Food Service-Executives Association of the USA. He was awarded the Golden Hat Chef in 2004.
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