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From her grandmother and mother’s kitchen in Springs, South Africa, Daksha Mehta earned the dreaded chore of rolling the roundest rotis she could in addition to preparing rice and other basic dishes at the fresh age of 11. Only when she experienced the pleasures of entertaining her family and guests with an indulgent banquet of her own cuisine, did she find her passion in vegetarian cooking and raw foods.
Blending the traditional wisdom of her grandmother and mother with her unique culinary creativity, Daksha continues to use her kitchen as a workshop in the creation of customarily-Indian yet adaptable formulas to please the salad-bowl, American pallet. The ecstatic testimonials of “this is delicious!” and “can I get your recipe for this?” among many others which she has collected since had inspired her to teach an array of vegetarian cooking classes in the Bay Area, California.