Refreshing Raitas

Indian food is very revered worldwide for its variety, tastes and colours. But for many novices, Indian cuisine is synonymous to curry. This book tries to break this jink by introducing 'Raita' to readers, it is simple yet easy to prepare and delicious curd based dish. A Raita is supposed to provide relief from the spicy gravies along with adding richness to the food. Raita, like any other Indian food, varies enormously thanks to the number of ingredients available in local Indian market round the year. Most of the Raitas are very common; whereas some are very-very unusual and rare. Authors tried to include at least few of each type of Raitas with main aim to familiarise readers with art of preparing Indian food.

Dr. Sandeep Malik is presently working as Assistant Professor in Institute of Hotel & Tourism Management (IHTM), Maharshi Dayanand University, Rohtak (Haryana). He holds MHM and Doctoral degree in Hotel & Tourism Management. During his 10 years of experience in Industry and academics, he has contributed about 20 research papers, chaired sessions and presented research papers in several International as well as National Conferences and seminars. He is on the editorial board of various hospitality journals. His areas of Interest include food production, food and beverage cost control and Menu Planning. Dr. Sanjeev Kumar is presently working as Assistant Professor in Institute of Hotel & Tourism Management (IHTM), Maharshi Dayanand University, Rohtak (Haryana) and his area of research includes Guest Relations, Customer Satisfaction, Customer Relationship Management and Front Office Operations Management. He is an alumnus of first batch of MHM of Kurukshetra University, Kurukshetra and possesses a Doctoral degree in Hotel & Tourism Management. His total experience in Industry and academia is 10 years. He has 21 research papers to his credit and presented research papers in several International as well as National Conferences and seminars. He is on the editorial board of various hospitality journals.