30 minute Indian Cuisine will guide you through the complete process, from selecting the basic
ingredients to general methods, to special techniques and serving instructions. The source of my initial inspiration for food writing was the editor of an electronic magazine for the tropical traveler, who requested an article for her food and gardening section. I sent her a short article on Indian vegetarian fare, and she promptly accepted it.
However, the idea for this book occurred to me when the charitable organization I volunteer for set up a food stall at the Virginia Tech International Street Fair. Almost all the cooking was done voluntarily by three Indian faculty members, in addition to myself. The food was gone before
either of us had a chance to sample whatever we were selling!
Next an Indian charity dinner was organized by the volunteers. The dinner tickets were sold out weeks in advance, and we could satisfy only a fraction of the demand, since the volunteers were limited in numbers.
I saw the phenomenal demand for Indian cuisine in a town that had no Indian restaurant. Most Indians, including myself, recalled that their American friends had at some point or the other, hinted how delighted they would be to try out a home-cooked Indian meal.
Unfortunately, time and other constraints prevented us from inviting all our friends over. It was obvious that the interested Americans had no clue about preparing Indian food in their kitchens, and those Indians who did, couldn't spare the time or the effort to oblige all of them.
While I concede that a lot of time and effort is involved in a good many Indian dishes, it is equally true that there are certain recipes that call for a minimum of either. It is exactly these recipes that I have tried to focus on.