By 121 News
Chandigarh 28th October:- Seema Sharma, Co-Founder, Food Craft Hospitality comes up with her debut book 'Recipes 'which she calls a 'solution' for many, especially in this festive season which has already started. Penning down a book was always on mind of this entrepreneur wife cum mother who shelves her time between work and family but it was only a year back that she decided to write her debut book. The book was formally inaugurated by Home Secretary, Anurag Aggarwal who speaking on the occasion stated that cooking can only be enjoyed if it is not considered as a moral duty of a woman but a collective effort.
Seema Sharma said that she has been experimenting with her cooking from a long time, something she loves to do keeping in mind the health portion, occasion and the seasons and when she started penning down the book, she was very clear about what the content would be. Answering to what makes her write this book; Seema narrated that majority of Indians still cook and dine at home. They might eat out two days a week but they have to have home-cooked food. For us 'ghar ka khana' is sacrosanct, but as the same time it is a 'task' too, especially when it is time bound, and variety oriented. It can be considered as the need of the hour book for its recipes is very traditional and you easily can find the ingredients.
She explained that book has all vegan food, and is divided under categories from beverages to soups to snacks. From Vrat special to healthy menu to instant cooking and deserts specially penned down for this festive season. The book further explains the basics of cooking and ingredients are translated in hindi language. "If you see most of the Chef shows on television, we simply miss on one or two ingredients because of the language barrier which I have tried to tackle through this book.
Talking about her inspiration and the Chef she follows, she stated that her inspiration is her family, for their never-ending demands personally pushed her to cook as she never use to like cooking before marriage. Also her business demanded variety of cuisines so she keeps of following many chefs, especially Marut Sikka for his simple yet experimental recipies, and her mother for traditional recipes.
She added that the book celebrates some out of box recipes right from fresh rose water drink, to Kashmiri Kawa to smoky brinjal soup and besan ka soup. The snack section has stuffed gattee and paneer Jalebi while the main dishes include traditional Kachnaar ki sabzi , Panchrattan khichdi, and ghawar phalli. The desert section includes Sugarcane Kheer, Aloo capcicum halwa, and Mawa rice to name a few.
About the future, she stated that she want the food to be tasted, enjoyed and celebrated. Commonly believed that the love of a woman is tangibly expressed in the form of variety, taste and presentation of what she is cooking. She has already planned to come up with her own cookery lessons on you tube. The second book of course will depend upon the reception of her first book, though she has already planned the content for her second book.
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