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Uma Aggarwal is a retired chemist from the Department of Public Health, State of Michigan and subsequently worked and retired as a chemist from the quality control section of the pharmaceutical firm Bioport in U.S. A She has been living there for more than 40 years. Indian cuisine has always fascinated her from the very childhood. Its aroma, its history, its Vedic origin and the use of spices always had more meaning for her than just the exotic taste. Her belief in India’s great history and its culture remained and sustained her during her stay in America. She has always believed that India’s glorious past and its spiritual achievements have a lot to give to the world. Presently settled in Las Vegas, she was on the teaching faculty of the Cooking School of Southern Nevada, Las

Community College of Southern Nevada for two years. The tremendous interest of her students in Indian cuisine prompted her to write this book. Besides cooking, Uma has great interest in Indian history, music and fine arts. Her husband Surinder and her children Aanshu, Tushina and Arun have a great source of support and inspiration for her.