‘Indian kitchens are veritable labs’

At her various culinary academies spread across Delhi that also double-up as what she calls her R&D centres,Mehta likes to be innovative. “Everywhere I go,the first question is how to cook healthy. I have written many books featuring nutritional dishes but I also find that with varying tastes,one needs to constantly come up with something new,” she says.

Tweaking the good-old tomato chutney in her experiments,Mehta recently added bottle gourd to it,given its nutritional value,and realised that it enhances the texture without altering the taste. “Indian kitchens are veritable labs,” says Mehta,who is working on her next book on Bengali cuisine.

Mehta’s interaction with women has also made her realise the need for value-based books for children. Her publishing house is now working on folk tales and mythological stories that are simple but with eye-catching illustrations for children.

“I am a grandmother and I love sharing stories with my children. I essentially wanted to create books that not only entertain children but also inculcate wisdom and good values in them to help them face day-to-day challenges of life,” says Mehta who is mentoring the writers.

She has published over 60 titles and a cookery book for children shouldn’t be too far away.