urmila sreenivasan
Urmila Sreenivasan is a scientist by day, a chef by passion, and an artist at heart. With a deep love for cooking, she has spent years collecting recipes from family and friends, each dish carrying a story and a sprinkle of nostalgia. But when recreating them, she often improvised—until she decided to write it all down. A Research and Development Scientist specializing in Stem Cell Research, Urmila balances science’s precision with the kitchen’s creativity. Her cookbook invites you into her world—where flavors, art, and science harmoniously blend.
about the book
Straight from
uma's kitchen
Urmila Sreenivasan’s cookbook is more than just a collection of recipes—it’s a heartfelt journey through flavors, traditions, and culinary artistry. Born from her love for cooking and the need to document cherished family recipes, this book offers a diverse range of mouthwatering dishes, from comforting curries to vibrant stir-fries. Each recipe is meticulously crafted, ensuring accuracy without sacrificing the joy of creativity in the kitchen.
Whether you’re an experienced chef or a curious home cook, Urmila’s cookbook invites you to explore bold spices, rich textures, and the warmth of homemade meals while embracing the joy of cooking.
tips for easy cooking
Perfect Browning of Onions
Sauté onions on medium heat until deep brown for enhanced flavor. Stir constantly to prevent burning. This step builds a rich base for curries and gravies.
Spice Layering for Depth
Add spices in stages—coriander first, then red pepper, turmeric, and garam masala. Each spice needs time to bloom in the oil, releasing its full aroma.
Instant Pot for Faster Cooking
An Instant Pot can cut cooking time significantly for dishes like mutton curry. Use high pressure for 25 minutes and manually vent after 10 minutes.
“This cookbook is a labor of love—born from tradition, perfected through experimentation, and shared with the world to bring confidence, joy, and the magic of flavors into every home kitchen.”