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Qmin: A Fresh New Approach to Indian Cuisine

Qmin: A Fresh New Approach to Indian Cuisine

India, similar to an extraordinary zest blend, is a horde of flavors. Qmin catches India's decent variety, testing in excess of 120 credible plans from the nation over. The plans are made new for the cutting edge cook with a contemporary turn, yet consistently stay consistent with India's old culinary astuteness. Taking you route past the old top picks, Qmin will acquaint cooks with an entire scope of lesser-known claims to fame. Demystifying the specialty of Indian cooking while at the same time introducing its deep rooted plans and flavors in new and basic manners for the advanced home cook, these flavor-filled plans will breath life into India in your kitchen. Champ of the 2008 Gourmand Award for Best Asian Cuisine Book (Australian classification) and victor in the 2009 Cordon d'Or Cuisine Awards (Merit Award).

About the Author

Anil Ashokan grew up in Bombay, India, and after graduating from the renowned Bombay Catering School, he underwent training at the famous Taj Mahal Hotel in Bombay. Anil spent several years honing his skills there as well as traveling and cooking in Hong Kong, Paris, Japan, and Switzerland. He went on to become a Taj Mahal hotel "chef de cuisine" before moving to Australia. In 2004 he opened the highly regarded and innovative Sydney restaurant, Qmin.