@currycravings #currycravings #nocurrypowder
Welcome
Let’s get reacquainted with the essentials of the flavorful and healt...
@currycravings #currycravings #nocurrypowder
why she writes
A native of India, Nandita is an emerging indie author who
had...
@currycravings #currycravings #nocurrypowder
1. Three words I use to describe Indian cuisine: Easy, flavorful, good-for-
...
@currycravings #currycravings #nocurrypowder
cultural
resource
Nandita’s work covers many diverse
aspects of the Indian cu...
@currycravings #currycravings #nocurrypowder
extra-extraupcoming
The hot new genre of food writing
Invited panelist with a...
of 5

NanditaGodbole_mediaKit

Published on: Mar 3, 2016
Source: www.slideshare.net


Transcripts - NanditaGodbole_mediaKit

  • 1. @currycravings #currycravings #nocurrypowder Welcome Let’s get reacquainted with the essentials of the flavorful and healthy Indian cuisine. Nandita Godbole of Curry Cravings™ introduces her two e-cookbooks: A Dozen Ways to Celebrate: Twelve Decadent Indian Feasts for the Culinary Indulgent, and Crack The Code: Cook Any Indian Meal with Confidence (2nd ed.). Nandita is a third generation chef. Having hosted dozens of private dinner events in Atlanta and Los Angeles, she embarked on writing her first cookbook ‘A Dozen Ways…’ through which she shares 130 decadent, delicate, elegant, flavorful and healthy dishes in 12 elaborate multi-course meals that can be effortlessly created by all. This Kickstarter® featured book was supported by enthusiasts from all corners of the globe. ‘A Dozen Ways…’ is an entertaining cookbook, which packs everything one could need for a single-cookbook to make a fabulous dinner – from recipes, table settings, crafts and supplemental reading, to shopping cheat-sheets, weeknight adaptations and practical tips on effortless and memorable feasts. Nandita’s second book, ‘Crack the Code’ is gleaned from her grandfathers’ teachings and exposes the fundamental building blocks of the Indian cuisine. This pioneering workbook-styled cookbook demystifies the seemingly complex Indian cuisine. It includes two dozen simple practice recipes to showcase the different roles of spices and ingredients, highlight the importance of layering and balancing flavors, and most notably, how to build essential taste profiles for an Indian inspired dish. Nandita encourages diners and readers go beyond being armchair consumers to becoming dinner-table connoisseurs. In her two books, she presents easy preparations that transform seasonal produce into flavorful dishes that compliment healthy lifestyles. Her work is known within select underground supper club circles of Metro Atlanta and Los Angeles, CA, viewers of Fox5 Atlanta, and even the readers of Atlanta Business Chronicle, The Hindustan Times (India) and The Guardian (New Delhi) as her books reach the cusp of discovery. Her teaching and writing style inspires even novice chefs with realistic confidence. She effortlessly reveals how Indian cuisine can be a flavorful, decadent and healthier choice. Nandita had originally started writing her books as a written legacy for her daughter, but her recipes and stories will undoubtedly be devoured by chefs, diners and readers alike.
  • 2. @currycravings #currycravings #nocurrypowder why she writes A native of India, Nandita is an emerging indie author who had once only dabbled in creative writing. After a decade in the USA as a student, designer and independent researcher, a homesick Nandita rediscovered her true passions: her cultural and culinary traditions. She launched Curry Cravings™ to showcase the dynamic Indian culture and cuisine as also to channel her own exploration of self. Her passion led to cooking classes and a series of successful supper club dinners in Atlanta and Los Angeles. Encouraged, Nandita crowd sourced support for her first cookbook: A Dozen Ways to Celebrate, and then went on to write Crack the Code - both cookbooks giving tangible form to a tapestry of culinary knowledge and oral histories, delighting readers who welcome its illustrative style, photography and poignant narration. Through both her written and culinary endeavors Nandita remains an enthusiastic advocate for the Indian culture, bridging the gaps between its perception and ‘consumption.’ A keen observer, she inquires about cultural overlays on our personal and social environments. She orchestrates dining events setting the stage for such dialogues, asking how and where ‘ethnic’ and personal ideologies collide with convention. Whether it is dinner or chai, her blog segment ‘Kitchen Island’ or cookbooks, Nandita crafts holistic food and conversation for both mind and body. Nandita’s readers are spread all over the world and her private clients are primarily in the Metro Atlanta and Greater Los Angeles region. Nandita Godbole, MSc., M. Landscape Arch. CEO, Curry Cravings(TM) Metro Atlanta, Greater Los Angeles, Your Kitchen social media blog: www.currycravingskitchen.com facebook: currycravings.1 Twittter & Instagram: @currycravings LinkedIn: https://www.linkedin.com/in/ nanditagodbole currycravings@gmail.com 404.861.1282
  • 3. @currycravings #currycravings #nocurrypowder 1. Three words I use to describe Indian cuisine: Easy, flavorful, good-for- you. 2. Personal favorite Indian cookbooks / authors: Dr. Vasant Lad’s books on Ayurvedic eating, Sukham Ayu by Jigyasa Giri and Pratibha Jain, The Indian Vegetarian by Neelam Bhatra, and Madhur Jaffrey’s early books. 3. So many Indian cookbooks, why your books? There are many kinds of books – reference cookbooks, trendy cookbooks and vanity cookbooks. Many of the newer Indian cookbooks fall overly into one or another category. I prefer a fourth, an intermediate category - one that offers the basic information but leaves plenty of room for interpretation and exploration. CTC is for beginners, more instructional than a traditional cookbook but includes recipes to start off, whereas ADWTC is for the dinnerplate traveller, people more comfortable with the idea of cooking Indian food but need a guiding hand. Neither is meant to be an overwhelming resource or a coffee-table glossary of eats, nor do they need a dedicated pantry for spices or ingredients. 4. ADWTC seems difficult to follow because it is not laid out like regular books – advice? This book was written both as a resource for entertaining, and to give the reader a context and theme before they chose to make a particular dish. The ebook format allows for easy keyword searches, but I prefer you read the book first before fishing for your favorite recipe. You won’t find saag-paneer or butter chicken. Every recipe was carefully curated from my repertoire of family favorites and supper club jewels. 5. First time cooking Indian food, which five recipes should they try (from your books)? • Avocado and Quinoa Ponk with Pomegranate (ADWTC): vegan, gluten-free • Baby red potatoes with mustard seeds (CTC): vegan, gluten-free • Minty Chicken Kebabs (ADWTC): gluten-free • Shrimp Vermicelli With Scallions & Peanuts (CTC) • Modur Pulao (ADWTC): vegan-adaptable, gluten-free 6. Cook Indian food everyday? Cook yes, Indian food – no. On most nights we eat in and cook a variety of cuisines. 7. Favorite home cooked meal: Chicken Biryani with a side of cucumber scallion raita (ADWTC). 8. A funny memory from childhood: The one summer when I ate sugar-baby watermelons for breakfast and lunch, our housekeeper nearly had to force feed a dinner of protein and grains. I was 13-14 and spent the summer at the farm where we grew our own watermelons that year. 9. If I could only keep five kitchen possessions: My current kitchen stove, my mom’s rolling pin, my maternal great grandmothers’ brass and steel utensils, my paternal grandma’s ‘modak-patra / mold’ and my husbands’ favorite teaspoon. 10. Embarrassing kitchen accident: Slicing off a part of my middle finger on my working hand while cutting rehydrated shitake mushrooms. I had to wear a single finger glove until I got to the ER because it needed stitches. Needless to say, the folks at ER were very amused too. 11. Any awkward incident about your books: When someone misinterpreted a gift as a submission and tried to sell me their services instead. 12. The worst job: When I worked in the dining services at UIUC and was a cashier at the dessert counter – torture – torture - torture. 13. Ever consider being traditionally published, on TV or in another media? I have been asked a few times but let’s talk some more! bakers dozen
  • 4. @currycravings #currycravings #nocurrypowder cultural resource Nandita’s work covers many diverse aspects of the Indian culture, including conversations about religion, immigrant experiences, culinary traditions, travel experiences and more. As a one-woman small business owner, entrepreneur and self published author, she brings a wealth of first hand experiences to the table. Nandita has been an invited guest speaker at many venues, sharing her views on diverse subjects such as cultural sensitivities, career development, religious spaces, place making, art and more. She teaches at culinary and art workshops hosts private dinner events and writes about business development for micro-businesses. Nandita offers Learning Opportunities • Hands-on Cooking Classes • Art Workshops Speaking Engagements • Food & Culture • Publishing Insight • Immigrant Experiences • Small business Development • Book / Author Tours Dining Opportunities • Exclusive Signature Events • Underground Supper Club Events scribes, camera, action! .select spotlight on.. Road Warrior: Curry Cravings (2010) Fox5 Atlanta * Indian Cooking Classes (various) Whole Foods Market & Ann Arbor Community Recreation & Education * Fig & Tulsi Lassi Recipe with Honey and Almonds Recipe (2015) eatsomethingsexy.com Beetroot Raita (2015) The Sunday Guardian, New Delhi Keeping Winter Blues at Bay with Indian Flavors (2015) Khabar Magazine Super-commuters soar despite heroic schedules (2013) Atlanta Business Chronicle Indian Supper Clubs Tickle the American Palatte (2010) The Hindustan Times, New Delhi * Beyond The Degree, Mithibai College, Mumbai (2015) Invited Guest Speaker, Career Guidance Hinduism & The Elements of Living Culture (2012) Invited Speaker, Chattahoochee Technical College, Atlanta The making of an immigrant home: representation and improvisation of inherited cultural landscapes in immigrant homes (2006-09) Invited Speaker, Partners for Urban Knowledge, Action and Research (PUKAR), Mumbai, India. Environmental Design and Research Association Conference (edra36), Vancouver, Canada. Experiencing the sacred through the temporal: seeking boundaries and interpreting the mundane (2005 -06) Environmental Design and Research Association Conference (edra35), Albuquerque, NM, pp.100-101 Bombay to Mumbai: changing landscape perceptions (1998) Invited speaker at ‘The Brown Bag’ lecture series, ‘The Program in South Asian and Middle Eastern Studies’, University of Illinois at Urbana-Champaign, Urbana, Illinois.
  • 5. @currycravings #currycravings #nocurrypowder extra-extraupcoming The hot new genre of food writing Invited panelist with authors: Madhur Jaffrey, Suvir Saran, Floyd Cardoz, Vikas Khanna, Saransh Goila and Nandita Godbole, moderator: Pia Padukone. Indo-American Arts Council’s second Annual Literary Festival, NYC, October 2015 Counting Beads & Other Memories: a fiction novella Indie-published, Winter 2015 Open Sesame! Will Crowd Source Funding Work for You? Proposed workshop with Joy Coelho, Jay Denman, Eileen Gordon and Debra Zides, moderator: Lisa Howard. International Association of Culinary Professionals Annual Conference, Los Angeles, CA, April 2016. books Crack The Code: Cook Any Indian Meal With Confidence, second edition, 2015 A Dozen Ways to Celebrate: Twelve Decadent Feasts for the Culinary Indulgent, 2013 iTunes Store Amazon Store

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