From taking part in a cooking competition to running a food catering and hospitality company with her husband, city entrepreneur Seema Sharma has come a long way.
Sharma’s love for cooking culminated almost a decade ago when his son signed him up for a cooking competition.
Her love for food and cooking led her to write her first book, Recipes, which was launched here on Wednesday.
The book packs up a powerful line-up of vegetarian recipes that give homemade meals a gourmet twist.
So you have a few lists of asparagus tea, cheese jalebi, pasta in eggplant curry, vervan ghee, polanta sticks with sarsana ka sag.
Sharma said, “Food plays an important role in our home. When we are looking for guests, our first concern is the menu. I’m sure most families have the same situation. That’s why I decided to put together a collection of recipes that make everyday food more tasty and exciting. “
Sharma likes to experiment and this is reflected in the use of ingredients in his diet.
To make it a complete package, Sharma has packed everything from non-alcoholic party beverages, snacks, chutneys, breads and desserts from the main course.
Vows (fasting) dishes also find a place in the book with a section – instant cooking. “The demand for quick recipe making is growing and I have come up with some tried and trusted options for those who are not looking forward to spending more time in the kitchen after a long day of hard work,” Sharma said.
A self-taught chef, entrepreneurial celebrity chef is a fan of Marut Sikka. “I get her gravy and cooking style just like mine,” he added. Sharma’s hassle-free style and love for black pepper is most noticeable in his recipes.
“I strongly recommend using fresh vegetables and spices, as they are healthy and add flavor to food,” said Sharma, who took about two years to compile all his recipes.
“Although this book displays mostly North Indian food, my next book will offer regional flavors from other parts of India,” Sharma said.
Although he has omitted the vegetarian recipe (he is a vegetarian), the author believes it is his USP. “It’s not uncommon for someone to experiment with greens and I love to do that. These recipes have been tried many times, ”he said.