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Anjum’s Quick and Easy Indian Fast, effortless food for any time and place Anjum Anand

April 29, 2014

Anjum Anand is heralded as the Nigella Lawson of Indian cooking – her beauty, passion for fresh ingredients and enthusiasm for homecooking have garnered her a legion of fans in the UK and abroad. Having worked across the world in innovative and acclaimed restaurants in New York, Los Angeles, and New Delhi, Anjum has cultivated an approach to Indian cooking that is fresher, lighter and simpler to cook at home. Very health‐conscious herself, she is constantly working to bring down the fat content of Indian food, creating lighter, fresher dishes with all the rich, spicy flavours of the subcontinent.

After making her first visit down‐under in 2013, Anjum fell in love with the multi‐cultural palettes of Australians; though she is determined to raise the status of Indian food beyond cheap takeaway. She is on a mission to show Australians that Indian food can be sophisticated and healthy, as well as a delicious treat.

Anjum was one of the first writers to create and write Indian recipes catering for the health‐conscious cook and her back catalogue comprises a ground breaking health, lifestyle and diet approach inspired by the principles of Ayurveda. Ayurveda is an ancient Indian science thought to have formed the backbone of many Eastern holistic medicines. With a unique way of looking at the body Ayurveda seeks to completely understand the relationship between food and the body. According to Ayurveda, what you eat can affect how you look, how you feel, who you are and most importantly, your health! Anjum has been following the principle of Ayurveda for the last 8 years and tries to use its basic tenants to create recipes that are not only delicious but also nourishing for the body and soul.

Anjum’s new release, Anjum’s Quick and Easy Indian shows how we can all create a delicious curry in just 20 minutes, and provides tips on stocking your cupboards with time‐saving ‘cheat’ ingredients and a plethora of hints on how to make cooking Indian at home as easy as possible, while the ‘Take One…’ feature shows you how to make three great meals from just one ingredient.

Whether you’re feeding the family, puzzling over how to jazz up vegetable dishes, or entertaining friends, there’s something here for every occasion. A plethora of spicy salads, using fresh vegetables and grains, will suit the modern lighter style of eating, while a chapter of fabulously fresh Indian ‘tapas’ makes entertaining a dream. After a busy day at work, throw together Anjum’s lamb kebabs with a yoghurt‐apricot relish in 10 minutes flat, or make tandoori salmon tacos that children will adore. And save room for pudding; a luscious ginger chai tiramisu will satisfy even the most jaded palate!

Anjum has family homes in Delhi and Calcutta and loves the regional and cultural traditions of Indian food with the passion of a real insider. She brought this passion and knowledge to her BBC 2 six‐part series, Indian Food Made Easy (2007) and Indian Food Made Easy (2008) both of which have aired locally on The Lifestyle Channel. Anjum is a regular guest on the Food Channel’s Market Kitchen and a regular contributor to The Times Online food pages. Anjum lives in London with her husband and two children. She now has her own internationally stocked range of Indian sauces, chutneys and pickles, The Spice Tailor.

Anjum is visiting Australia this April – book your interview now!

For further information please contact:
Caitlin Neville
Hardie Grant Books
Ph: 03 8520 6444
Email: caitlinneville@hardiegrant.com.au

HARDIE GRANT BOOKS 658 Church Street, Richmond, VIC, 3121 | PH: 03 8520 6444 | www.hardiegrant.com.au

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