Nita Mehta has entered the hearts and homes of millions of people across the globe through her cookbooks. Her knowledge is based on the solid backbone of a MSc. degree and Gold Medal in Food and Nutrition. The appeal of her recipes lies in the creative blend of exciting flavours that appeal to every palate.
Mehta has written over 600 books on various topics, covering a multitude of cuisines from around the world, with 450 of her books included on the best-seller list. She creates recipes for food-related companies around the world. Her cooking institutes all over India have trained several thousand aspiring young men and women into expert cooks.
The talented chef-author has launched her restaurant chain Nita Mehta’s Kelong in Ludhiana, Chandigarh and Rohtak. Kelong is a natural outcome of her expertise in creating awesome meals and offers a five star dining experience. She has also launched her range of Indian spice blends which impart the right flavour to Indian dishes under her brand Kitchen Queen Nita Mehta. She has conducted cooking classes in USA, UK, Canada and several other countries, and appeared on many cookery shows on the television.
This delicious dish is best served with sambhar, rasam and papad. INGREDIENTS Bunch of string beans, cubed (or black chick peas) 3 tablespoons cooking oil or coconut oil 1/4 teaspoons black mustard seeds ½…
A very popular dish for vegetarian people in Bengal. Ingredients For Cake ½ cup of Bengal gram 1 pinch of turmeric Salt to taste 2 Tbsp of oil 1/8 tsp cumin seeds 1 tsp of ginger paste Preparation Soak…
Chef Vikram Vij Shares his Restaurant menu’s Star item the ‘ Savory Raw Jackfruit’ Recipe with DARPAN readers Raw jackfruit is cooked and eaten as part of a vegetarian meal, whereas…
