Self-Publishing Book Spotlight: Smorgasbord of Indian Recipes by Achala Kshirsagar

Outskirts Press is constantly helping creators realize their greatest writing ambitions. Self-publishing a book is a huge task, so pardon us while we sing the praises of our independent authors in our weekly Self-Publishing Book Spotlight.

This week we’re proud to feature another of our self-published authors, Achala Kshirsagar, and her celebration of Indian cuisine, Smorgasbord of Indian Recipes: A Collection of Indian Dishes Most Popular in India and All Over the World.

Outskirts Press self-published author Achala Kshirsagar offers a mouth-watering compendium on all things curried with Smorgasbord of Indian Recipes. The book offers cooking techniques and directions for everyone from the novice cook to the experienced chef, all in the context of the regional cuisines.

“A curry has been described as ‘dancing with spices,’” Kshirsagar writes, and her extensive list of popular Indian recipes is well-choreographed and complete a rendition of the steps to those dances, as probably exists on the market today.

The author starts off with an explanation of the various cooking techniques, uses for ghee, coconut milk and tamarind, to name a few, and goes on to give tips on tempering, deep-frying and browning. A thorough overview of Indian spices follows before she unrolls her litany of easy-to-follow recipes for kormas, vindaloos and tandoori.

Smorgasbord of Indian Recipes not only lists scores of recipes for chicken, meat, vegetable and fish dishes, it also has individual sections on soups, on dals, chutneys, raitas and kachumbers, on desserts and on Indian flatbreads such as chapati, naan and puri in this marvelously extensive collection.

Kshirsagar provides recipes for special occasions and for popular homemade and restaurant style dishes from various parts of India. She describes how these dishes were influenced by the various climatic conditions and cultural difference in different parts of India that have contributed to the true smorgasbord of contemporary Indian dishes. This itself is illuminating for any lover of Indian food. The author explains the origins of the four Indian styles of cooking – northern, western, southern and eastern.

Lovers of cooking and lovers of eating Indian dishes will both find that the knowledge contained in Kshirsagar’s work will enhance their enjoyment of every future Indian meal.

Ms. Achala Kshirsagar obtained a B. Lib. Degree in Library Science from the Nagpur University in India, came to the U.S.A. in 1968 and has lived here since then. She earned an M.S. Degree in Library Science from Sam Houston University, Texas, in 1974. She also earned an A.M.L.S. Degree from the University of Michigan, Ann Arbor, in 1978. She worked at U.M.I. (a division of Xerox) and the University of Michigan and she retired from Warner Lambert/Parke-Davis, now the Pfizer pharmaceutical company.

Kshirsagar holds a degree (Sangeet Visharad) in Indian Classical Music and she stood first in the all-India examinations, for which she was awarded a Gold Medal. Music, interior decoration and drama acting are her other hobbies. She has a passion and love for cooking and has acquired quite a reputation for the innovative and delicious dishes for which also she is well known in India and America.

For more information or to contact the author, visit

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