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Nita Mehta | |
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| Spouse | Subhash Mehta |
| Culinary career | |
| Cooking style | Indian |
Current restaurant(s)
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Award(s) won
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| Website | nitamehta.com |
Nita Mehta is an Indian chef, [1] author, [2] restaurateur [3] and media personality, known for her cookbooks, cooking classes [4] and as a judge on cooking based television shows. [5]
Mehta has authored more than 400 cookbooks[ dubious – discuss ] of which 6 million copies have been sold worldwide. In 1999, she won the Best Asian Cookbook Award for her book Flavours of Indian Cooking at the World Cookbook Fair in Paris. [6] [ better source needed ] Her other notable books include Indian Cooking With Olive Oil, [7] Vegetarian Chinese, [8] Zero Oil Cooking, [9] Diabetes Delicacies, [10] [ better source needed ]101 Recipes for Children, [11] and The Best of Chicken and Paneer. [12]
Mehta runs a culinary academy known as Nita Mehta Culinary Academy in New Delhi, started in 2001. [13] [ better source needed ] Apart from the original campus set up by Mehta, the academy runs on a franchise model. [14] Courses include those for fast food, traditional Indian meals, picnic packs, "low-calorie snacks", salads, desserts, chocolates, confectionery as well as "healthy heart" recipes. [4] [15]
In 2012, Mehta turned restaurateur with the launch of her restaurant Kelong at Sarabha Nagar in Ludhiana. [3]
Several banks have chosen Nita Mehta's cooking classes among other events of interest to women to disseminate information related to personal finance, based on a Reserve Bank of India directive in 2004. [16] Panasonic organised an event in Coimbatore in 2004 where Nita Mehta was invited to share recipes for microwave cooking to promote the same. [17] In 2007, Kurkure, a brand of ready-to-eat snacks owned by PepsiCo ran a recipe contest which was judged by Nita Mehta. [18] In 2010, Mehta and Hamdard Laboratories created mocktail and dessert recipes for Rooh Afza which were used in a new marketing campaign. [19] Also in 2010, Step by Step a school in Panchsheel Colony, New Delhi consulted Mehta who provided a menu which was handed over to parents as a guide to food which should be packed for students going to the school. [20] Nita Mehta has judged several cooking contests, such as Mallika-e-Kitchen 2011 which culminated at JW Marriott in Chandigarh. [21] Later in 2011, Mehta appeared on the television cooking contest MasterChef India as a judge. [5]
A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe.
A cookbook or cookery book is a kitchen reference containing recipes.
Chicken tikka masala is a dish consisting of roasted marinated chicken chunks in a spiced sauce (masala). The sauce is usually creamy and orange-coloured. The dish was created by cooks from South Asia living in Great Britain and is offered at restaurants around the world.
Bengali cuisine is the culinary style of Bengal, that comprises Bangladesh and the Indian states of West Bengal, Tripura and Assam's Karimganj district. The cuisine has been shaped by the region's diverse history and climate. It is known for its varied use of flavours including mustard oil, as well as the spread of its confectioneries and desserts. There is a strong emphasis on rice as a staple, with fish traditionally the most common protein. Freshwater fish are preferred to seafish, although barramundi, known as bhetki, is also common. Meat is also a common protein among Bengalis with chicken and mutton meat being the most popular. Beef is popular within the muslim community. In more recent times, lentils have begun to form a significant part of the diet. Many Bengali food traditions draw from social activities, such as adda, Poila Boishakh, Mezban, Iftar and Eid feast.
Sara Moulton is an American cookbook author and television personality. In an article for The New York Times, Kim Severson described Moulton as "one of the nation’s most enduring recipe writers and cooking teachers...and a dean of food television and magazines".
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Vikas Khanna is an Indian chef, restaurateur, cookbook writer, filmmaker and humanitarian. He is one of the judges of MasterChef India since its beginning. He is based in New York City.
Rooh Afza is a South Asian drink which is a concentrated squash. It was formulated in 1906 by Hakim Abdul Hameed and introduced by Hakim Hafiz Abdul Majeed, and launched from Old Delhi, British India. Currently, Rooh Afza is manufactured by the companies founded by him and his sons, Hamdard Laboratories (Waqf) Pakistan, Hamdard India and Hamdard Laboratories (Waqf) Bangladesh. Since 1948, the company has been manufacturing the product in Pakistan, India and Bangladesh.
Hamdard Laboratories (India) is a Unani pharmaceutical and food company in India. It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became a waqf (non-profitable trust) in 1948. Some of its most popular products include Sharbat Rooh Afza, Safi, Roghan Badam Shirin, Sualin, Joshina and Cinkara. It is associated with Hamdard National Foundation, a charitable educational trust.
Hamdard Pakistan, is a Pakistani unani medicine company which is based in Karachi, Pakistan. It was established by Hakim Said as Hamdard Laboratories (Waqf) in 1948.
Mughlai cuisine consists of dishes developed or popularised in the early-modern Indo-Persian cultural centres of the Mughal Empire. It represents a combination of cuisine of the Indian subcontinent with the cooking styles and recipes of Central Asian and Islamic cuisine. Mughlai cuisine is strongly influenced by the Turkic cuisine of Central Asia, the region where the early Mughal emperors originally hailed from, and it has in turn strongly influenced the regional cuisines of Northern India, Pakistan and Bangladesh.
MasterChefIndia – Hindi is an Indian Hindi-language competitive cooking reality television series based on MasterChef Australia and is part of MasterChef India. The series features amateur and home chefs competing to win the title of 'MasterChef'. The current line-up of judges consists of Vikas Khanna, Pooja Dhingra, and Ranveer Brar.
Tarla Dalal was an Indian food writer, chef, cookbook author and host of cooking shows. Her first cook book, The Pleasures of Vegetarian Cooking, was published in 1974. Since then, she wrote over 100 books and sold more than 10 million copies. She also ran the largest Indian food web site, and published a bi-monthly magazine, Cooking & More. Her cooking shows included The Tarla Dalal Show and Cook It Up With Tarla Dalal. Her recipes were published in about 25 magazines and tried in an estimated 120 million Indian homes.
Manish Mehrotra is one of the India's highly esteemed chef, widely recognized as one of the most dynamic figures in modern Indian cuisine globally. Serving as the Culinary Director of Indian Accent Restaurants located in Delhi, Mumbai, and New York, as well as at Comorin in Gurugram, Mehrotra has garnered acclaim for his innovative approach to Indian gastronomy.
Ranveer Singh Brar is an Indian celebrity chef, Masterchef India judge, author, restaurateur and actor. He is well known as the host of popular Television food shows, actor and as a judge in MasterChef India, alongside fellow chefs Sanjeev Kapoor, Vikas Khanna, Vineet Bhatia, Garima Arora and Pooja Dhingra After graduating from the top hospitality institute in Lucknow, Brar stepped into a successful culinary career, now spanning more than nearly three decades.
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Dr. Chef Izzat Husain is an Indian television chef, Unani physician, author and restaurant consultant. He shares his passion for traditional Mughlai and Awadhi cuisine. He is widely respected as an 'authority on Indian cuisine'. Chef Husain tries to promote healthy cooking and inspire people to embrace the rich culinary heritage of India.
Dr. Damodharan Kothandaraman, professionally known as Chef Damu, is an Indian celebrity chef. He has hosted numerous cooking shows and reality cooking competitions in various Tamil language television channels, most notably serving as a judge on Cooku with Comali which was telecast on Star Vijay. In 2010, he received a Guinness World Record for the longest cooking marathon by an individual. He became the first Indian chef to receive a Ph.D in Hotel Management and Catering Technology. His doctorate was awarded by the University of Madras in 2004. He has made a few appearances in Tamil films. He has played a significant role in popularizing South Indian cuisine both domestically and internationally, leaving behind a lasting legacy in the culinary world.
Hamdard Laboratories (Waqf) Bangladesh is an herbal (unani) pharmaceutical company based in Bangladesh. The company is currently the largest of its kind in Bangladesh and is managed by an Islamic trust known as the Waqf board. The company was first founded in India, but has since move its base to Bangladesh The most popular product, Rooh Afza, is a popular drink during Ramadan in South Asia.
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