Sharma - From India with Love, Volume-1

Notion Press

Old No. 38, New No. 6
McNichols Road, Chetpet
Chennai - 600 031

First Published by Notion Press 2018
Copyright Reishu Sharma 2018
All Rights Reserved.

ISBN

Hardcase 978-1-948473-94-1

Paperback 978-1-948473-95-8

eISBN 978-1-948473-96-5

This book has been published with all reasonable efforts taken to make the material error-free after the consent of the author. No part of this book shall be used, reproduced in any manner whatsoever without written permission from the author, except in the case of brief quotations embodied in critical articles and reviews.

The Author of this book is solely responsible and liable for its content including but not limited to the views, representations, descriptions, statements, information, opinions and references [Content].

The Content of this book shall not constitute or be construed or deemed to reflect the opinion or expression of the Publisher or Editor. Neither the Publisher nor Editor endorse or approve the Content of this book or guarantee the reliability, accuracy or completeness of the Content published herein and do not make any representations or warranties of any kind, express or implied, including but not limited to the implied warranties of merchantability, fitness for a particular purpose. The Publisher and Editor shall not be liable whatsoever for any errors, omissions, whether such errors or omissions result from negligence, accident, or any other cause or claims for loss or damages of any kind, including without limitation, indirect or consequential loss or damage arising out of use, inability to use, or about the reliability, accuracy or sufficiency of the information contained in this book. About Author Reishu Sharma (born September 18, 1990) is a professionally trained chef, health food expert and hospitality consultant lives in Mumbai, India. Born in New Delhi, India to Late Raj Kumar Sharma and Asha Rani Sharma, their first child. Reishu was born with misaligned legs and feet and wasnt able to run until he was 15.

He was inspired by his mother who loves to cook, and her kitchen became his very first training lab. He has a younger brother Rahul Sharma and a younger sister Nisha Sharma. Reishu loves to develop new recipes from different kind of ingredients and loves to play with flavours. He loves to explore new recipes from different cuisines around the world. He has worked with big brands like Taj Hotels, Resorts & Palaces, Starwood Hotels, Carlson hotels, ITC Hotels and others in India and abroad. He completed his studies in Culinary Arts from American Hotel & Lodging Educational Institute, Orlando, Florida, USA and during his professional career he also worked in France and studied Classical French Cuisine from Le Cordon Bleu Paris, France.

He has been a part of the food industry for over 10 years as a professional chef trained under big names of industry like Chef Imtiaz Qureshi (Bharat Ratan), Chef Hemant Oberoi, Chef Devinder Kumar, Chef Bakshish Dean, Chef Amit Chowdhary and Chef Anirudhya Roy. He is master to have knowledge about Indian, European, American and Mexican Cuisines. His dream is to have a very successful restaurant chain business. After he shifted to Mumbai, Reishu worked with Taj Hotels and helped Hrithik Roshan in his dietary food by introducing some new and delicious recipes to him. According to Reishu, Kitchen is a temple, where food is the only religion. We must respect the ingredients.

Reishu is a hardcore foodie who loves to eat and serve his food to people. Foreword All my life I have adhered to a handy bunch of wise sayings which have guided and motivated my many passions, and by experience I believe them to be very true. One of them fits rather well with my impression of Reishu for what he does. It goes Status is not defined by what you do but by how well you do it in that context you could be a bad king of a country and people wouldnt care a damn about giving u respect or admiration, or you could be an amazing, artistically brilliant creator of culinary delights like Reishu and u will find yourself indispensable, respected by people and treated as a king wherever you go. Reishu has been regaling our family taste buds for a few years now and it has been an absolute delight, always filled with surprises and a sense of adventure every single day and double on Sundays and holidays. (like writing movie stories!) While his dishes boast of the exotic, rich taste and are quite glamorously presented, Reishu himself has always worked with humility, dignity and compassion for his fellow workers. (like writing movie stories!) While his dishes boast of the exotic, rich taste and are quite glamorously presented, Reishu himself has always worked with humility, dignity and compassion for his fellow workers.

Never the one to get into ego battles or arguments. I guess cooking for him is a state of love and flows straight from his heart. I am very sure this book is going to enrich all your lives as it has for me and my boys. And I wish Reishu even more growth and success so he can contribute back to the world of gastric delights in even more amazing ways. Enjoy. With all my love.

HRITHIK ROSHAN Preface I am very proud to present this book to all of you. This is a book in which you will get a chance to go through the most famous and loved Indian dishes. Fresh, simple, regional and seasonal, these qualities are the heart of classic Indian food. All the recipes in this book are purely authentic. They are the fruits of several years of travel, hard work and research as well as my involvement as a professional chef in food industry. The whole Indian cuisine is a universe of its own.

Endless number of preparations and dishes. Food changes every 50 kilometres. Scenario is such diverse that its next to impossible to combine the Indian food in just one book. This was the reason I decided to divide this cuisine in 10 volumes book series. This book is the 1 st volume of the series. Will be releasing rest of books further.

Most of the recipes in this book are already being enjoyed by my family from very long time. I tried my best to keep every recipe simple to make them healthy and delicious. You can use olive oil instead of other oils or ghee I have mentioned, to make dishes healthier. I am sure you will enjoy these recipes at their best. These recipes are true record of their dishes. All the recipes are world class.

I have tried them all personally and made them work in a way that reflects my style. Despite being a professional chef I have not been concerned with restaurant style food because according to me for the recipes in this book, when you cook them, they should taste wonderful. I have not attempted to be comprehensive but have rather tried to offer a balanced selection of dishes which you would like to adopt for daily and for fun. The choice is very chic and personal. It represents the kind of food that I love. Full of flavours, full of love, interesting and wholesome, which can be made without too much efforts.