Home & Decor (Malaysia) - - Spice Of Life -

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.

Newspapers in English

Newspapers from Malaysia

© PressReader. All rights reserved.