Heer is very much passionate about cooking. She wrote this book during her schooling in Fountainhead, Surat, Gujarat, India. Currently, she is pursuing further study in her interest subject of cooking at the Culinary Institute of America. She aimed to compile all the major cuisines around India. Heer believes in inspiring the young chefs/generation and providing them with more insight into Indian cuisine as some down the line Indian food is very underrated and less experienced. This book covers the routine but very testy kinds of stuff from the different regions of India i.e. Gujarat, Punjab, Rajasthan, Kerala, and Delhi along with a short methodology to make Gujarati, Rajasthani, Mughalai, Punjabi, and South Indian Foods. Let’s, try the taste of India.
