The Cupertino Courier
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Indian cookbook offers tips for the cooking-impaired
By Erin Hussey
When Gitika Baveja was a child growing up in India, she was fascinated by her mother's cooking. Not only did she want to eat it, but the aroma of different flavors and spices made Baveja curious about the art of cooking. Today, as a resident of Sunnyvale and a full-time web content manager, Baveja has created her own cookbook, Indian Flavors to Savor --The Easy Home-Cooked Way, which is filled with pages of original, easy-to-make Indian dishes.
"It's not a business," she said. "It's a hobby and I just wanted to do something for me." This is actually the third cookbook Baveja has created. Her first two books, You Can Cook Too! and Variety at Meal Times, were printed in India. They were used in home science classes at schools and placed in various libraries.
"My first book was about how to make something simple because people think cooking is very complicated," she said. Her second book involved how to create variety at mealtime.
Baveja's third book showcases original Indian recipes and presents them in an easy-to-follow, step-by-step manner.
"People are afraid of Indian food because they all think that it's not their cup of tea, but I want to get rid of that feeling and change it to 'You can do it,'" she said.
Baveja's older sister, Anjalika Nagrath, who, unlike her sister, doesn't like cooking, was one of the first people to use Indian Flavors to Savor.
"My husband is really delighted that I've started cooking," she said. "Even with my busy lifestyle, I know I can grab the book and use a simple dish and it will come out really well."
Nagrath also admitted her mother-in-law, who cooks Indian food regularly, was impressed with her daughter-in-law's new skills.
"Because Gitika comes from an Indian background, she has the authentic touch," Nagrath said. "The dishes take you back home right away."
One of the key elements to good Indian food is quality ingredients, especially spices.
"On El Camino almost every block has an Indian restaurant and an Indian grocery store, so it's very convenient," Baveja said. She added that most Indian spices last for years, explaining how she needs to replace hers only after about a year. Despite being easy to find and long-lasting, Indian spices are sometimes what keep people away from the culture's cuisine.
"Another misconception that people have is that Indian food is very spicy and hot," Baveja said, "but it's totally up to the individual and it can be just as tasty and flavorful."
Baveja points out the recipes are not only quick and simple but also inexpensive.
"Even if you make only five recipes out of it, you're getting your money's worth because Indian restaurants are very expensive," she said.
Currently Baveja is promoting her book by word of mouth. By next year she hopes to be selling it on Amazon.com and in the far future, retire from her web career to teach cooking classes and invent her own line of Indian sauces.
"One day I see myself doing my hobby wholeheartedly," Baveja said. "It's just a matter of time."
But for now she is content sharing her knowledge and inspiring others to experiment with cooking, the same way her mother did for her when she was a child.
"What I am today is basically from my mom, and I think her soul will be happy that I've done something like this," she said.
To order' Indian Flavors to Savor,' send an email to baveja@hotmail.com. The book is $25 plus the cost of shipping and handling.
