Cooking did not come early, or quickly, to Sapna Anand. The Le Cordon Bleu graduate started off perfecting French fries at sixteen, and only learnt to cook when she moved away from home in India. Now settled in Malaysia, the mother of two is the author of the New Indian Kitchen.
Sapna’s cooking is the perfect combination of age-old French and Indian cuisine. Still, with both being deeply rooted in culture and traditions, perfecting the combination can be a challenge – one Sapna finds an exceedingly exciting. Armed with her knowledge on spices and Indian cuisine, as well as the Blue Ribbon Academy’s teachings on French techniques, Sapna’s cuisine is fresh and rich, bold and innovative.
Currently, Sapna is working on launching her own high-quality, pesticide-free spice brand with Hexa. She is also working on her second cookbook.