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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 ] 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. The sauce is usually creamy and orange-coloured. The dish was popularised by cooks from India 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 and Tripura. 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 beef and goat meat being the most popular. 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, Eid feast or the Mezban.
Tandoori chicken is a dish made from chicken marinated in yogurt and spices and roasted in a tandoor, a cylindrical clay oven. The dish is now popular worldwide. The modern form of the dish was popularized by the Moti Mahal restaurant in New Delhi, India in the late 1940s.
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 concentrated squash. It was formulated in 1906 in Ghaziabad, in the British India by Hakeem Muhammad Kabeeruddin and introduced by Hakim Hafiz Abdul Majeed, and launched from Old Delhi. Currently, Rooh Afza is manufactured by the companies founded by him and his sons, Hamdard Laboratories, India, Hamdard Laboratories (Waqf) Pakistan and Hamdard Laboratories (Waqf) Bangladesh. Since 1948, the company has been manufacturing the product in India, Pakistan and Bangladesh.
Hamdard Laboratories (India), is a Unani pharmaceutical company in India. It was established in 1906 by Hakeem Hafiz Abdul Majeed in Delhi, and became a waqf 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.
Jehangir Mehta was the executive chef and owner of New York City restaurants Graffiti, Mehtaphor and Graffiti Earth. He is the chef and owner of the private dining experience, Me and You. He is also the author of the 2008 HarperCollins cookbook "Mantra: The Rules of Indulgence," offers a cooking class at his restaurant for children 4-14 called "Candy Camp" designed to build interest in more diverse foods, hosts exclusive in-home dinner parties and runs an event planning company.
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.
Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
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.
Shipra Khanna is an Indian celebrity chef, restaurateur, author and television personality. She is best known for, at the age of 29, winning the second season of the Indian television show MasterChef India (2012) which aired on Star Plus.
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 and as a judge in MasterChef India, alongside fellow chefs Sanjeev Kapoor, Vikas Khanna ,Vineet Bhatia, Garima Arora and Pooja Dhingra
Pankaj Bhadouria is the winner of MasterChef India Season 1 (2010). She was a school teacher who quit a 16-year-old job to participate in the first season of MasterChef India. She has hosted the TV shows Chef Pankaj Ka Zayka (StarPlus), Kifayati Kitchen, 3 Course with Pankaj, Rasoi se- Pankaj Bhadouria ke Saath(ETV), Sales Ka Baazigar (ETV). She was the first MasterChef Winner worldwide to have an official MasterChef Cookbook in her name and has written two more cookery books Barbie- I am a Chef, and Chicken from my Kitchen
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.
Mallika Badrinath is an Indian food writer, chef, cookbook author and host of cooking shows.
Hamdard Laboratories (Waqf) Bangladesh is the largest herbal (unani) pharmaceutical company in Bangladesh and it is managed by Islamic trust known as a Waqf board. It originated in India and today there are independent and separate operations in India and Pakistan. Hakim Md. Yousuf Harun Bhuiyan is the managing director of Hamdard Laboratories (Waqf) Bangladesh. Its Rooh Afza is a popular drink during Ramadan in South Asia.
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