I was born in India and trained as a chef at the Institute of Hotel Management, Mumbai. I also have a degree in Indian History and a diploma from the London School of Journalism. I run my own cookery school Cooking With Monisha in London and work with several partners each year including Kew Gardens, the British Council, Veetee Mega Basmati Rice and the New York Times, creating Indian food events and recipes, courses and lectures. I am committed to teaching people to cook good Indian food confidently, with a minimum of fuss and an emphasis on health, taste and variety.
Indian cuisine: regional and vegetarian cookery, recipe and product development, Indian food history
English, Hindi, Marathi, Konkani, bit of Gujarati, Urdu, and French
Regular classes at own cookery school Cooking With Monisha, London and guest chef at Divertimenti as well as writing books
Cookery Writer of the Year 2003- GFW
Cooking with Monisha Cookery School: Indian cookery classes; food consultancy; product and recipe development; food walks, brand endorsement, TV and radio, cookery demonstrations at events, press events
