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 I am a international writer,film maker, journalist, columnist with leading Indian magazines and newspapers . Former Airhostess & Food editor of 'Beautiful' magazine Bombay. Qualified Beautician and recipient of many prestigious National & International awards and gold medals. Mahila Siromani Award of India achieved twice ,Rajiv Gandhi Excellence Award of India, Yuva Ratan Award of India and the first women to achieve this award, International award for the media work. Also achieved Woman of the Year 1999 by American Biographical Institute, Best Citizen of India, and many more .INDIRA GANDHI PRIYADARSHINI Award received on 8.3.06. at Delhi.
social worker , and member of Indian Motion Pictures Producers Association Made many short films, documentaries , food shows for Doordarshan Delhi (Indian Television Network), and ministries of India. Subject :Culture & Heritage, Environment .Written number of books. All are best seller worldwide, mainly on subject food, health and fitness ,Beauty, Travel . One of my books on Indian Breads titled ROTIS & NAANS OF INDIA . Best Seller World Wide since 1987 ,known as 'CLASSIC'&a popular reference book . (History of Indian Food by K.T.Acharya , ) article about this book published in Paris/ Montreal magazine LA – GASTRONOMIE , EPICEE DE L’INDE ,written by Robert Beauchemie. 21.01.2005.
Attended many seminars National & International , on environment protection , Women Issue ( member of Environment Protection Forum India) Including 35th Commonweath Parliamentary Conference New Delhi , International Confrence on Environment Protection in Shimla 2005 .
Studied B.Sc.,Hsc with Food & Nutrition . M.S.University Gujarat.India..Bachelor of Music (Vocal, Indian Classical Music) with First class Distinction from Allahabad University India ,was in university Hockey Team. Hobby traveling , playing sitar and painting .
Books published already International Cuisine:
1. Say Cheese for Better Health.- 1998 (Research done - Italy , France , Switzerland , Germany )
2. Flavours of China.-1997 ( Research Done – China , Bangkok , Hongkong , Singapore , Shillong , Calcutta .
3. Joys of Chinese Cooking.-1987 ( Research Same as above )
Indian cuisine :
1. Rotis & Naans of India.-1987 ( Research – All Over India )
2. Amantran - 1999
Health Food :
1. Eat & Stay Slim with Soups & Salads. ( Research – all over Europe )
selected to write by U.B.S.D.publishing. Delhi “Cooking with Experts”published in 1997 .
Subject Indian Food .
All the above books are published in English except Amantran which translated to Hindi.
Looking for publisher and literary agent outside India for my new titles,On Food , Ethnic Series, television food shows , and short films .
I write and work for different reason; mainly my books and work shops are actually
an awareness program. Every life style in this world depends on what you provide your body and brain. Food and correct eating habit is most important part of human life but highly neglected today. I promote Indian, International and all traditional home cooking; also modern healthy food for better family health with minimum ingredients. A healthy family makes healthy citizens (also healthy citizens makes crime rate lower, as food and human behavior is always interconnected. YOU ARE WHAT YOU EAT ( written in ‘The Discourse and Dialogues by Cong-Fu-Zi great master lived from 551 to479 BC).
ABOUT THE BOOKS:
All my books are worldwide best seller since many years. Three of my books are also become refference books." Rotis and Naans of india", "Say cheese for better health" and "The Flavours of china" .Available in all libraries in India and abroad.
RECENT NEWS:
one of my worldwide best sellers "SAY CHEESE FOR
BETTER HEALTH" is selected (short listed) as 4th best cheese books of the world (2007-08), by The World Gourmand cook book Award committee, Sweden.
link is given below.
.I have been promoting Indian/European healthy food and Tourism since many years.
Recently returned to India and If you are
interested I would like to share with you few very important parts of
Gastronomic culture of Tuscany, Olive oil, and wine tasting etc which is very
much in vogue today.
I have done further research in Europe for last few months specially on
cheese again (for the new cheese books) and completing my old projects in Geneva , Zurich.
Did a advance course in Chianty (near Florence ) in a vineyard and olive
orchard on olive oil, wine and Tuscan food with the kind help of Italian consul
general in Bombay .
And also did a course on Portuguese confectionery in Lisbon as arranged by the
Ambassador and Cultural attache Luise mora Rodrigue last year. This project was Stared in 2001 specially with kind help of portuguese consul general Mrs vera maria
Fernandez in Goa(then)now she is in Lisbon .
Today I feel it is very important to save our children to adult from wrong food
and wrong food habits, which leads to various illnesses, physical and mental. Already India is also one of the leading countries for heart disease and obesity issues.
The royalties of my books goes to the old people home and education of under privileged children.
WORK PROFILE:
My URL: with work profile and 5 award winning
article on various subjects, as sample given.
URL:
http://www.writesight.com/writers/PUROBI/
com/hthttp://www.finalist.cookbookfair.ml/30_-_best_cheese_book.html
http://images.google.co.in/images?q=purobi%20babbar&hl
=en&lr=&sa=Ntab=w1
http://www.google.co.in/search?hl=en&q=purobi+babbar&btnG=google+search&meta=
http://a9.com/purobi20babbar?ht=48h=re131
Review about my Indian bread book "Rotis and the Naans of India" one
of my world wide best seller since 1987 an article was
published in MONTREAL magazine LA-GASTRONOMIE epicee
de L'inde by Robert Beauchemin.21.5.05, also publised
in
http://web.info.com/infocom.uk/search/web/purobi%2bbabbar?engineset=uk-only
http://a9.com/purobi%20babbar
kindly see for my profile.
http://www.uppercrustindia.com
,2002,july-sep issue,page-59,62 & 63.
http://www.OshoTimes.com,
issue-dec 07,page-64
You will be happy to know that Three of my world wide best seller books are
used as 'REFERECE BOOK' in India and abroad. Many
libraries abroad and India keeping them with great respect. They are
1)'ROTIS AND THE NAANS OF INDIA'—Best seller since 1987
2)'SAY CHEESE FOR
BETTER HEALTH',-------:-Selected as 4th best cheese book of the world 2007-8
3)'THE FLAVOURS OF CHINA.----: Only Chinese food book in the world without using Ajinomoto(msg)
List of all my books
given in my URL
.
FILMS:
Made numerous Films and food shows for Delhi door Darshan (But if I like the subject), Mainly I do ministry films.
2 of my short films received awards. "Mandu Fort" and " Kasturba Gandhi" (first and only film made on Gandhi's wife 'Ba' till date).At the moment working on many projects books and films (I can not do only one project at a time).
I also do many types of social work, spiritual study and hold work shop to help people; these are the few of my hobbies and work
PUROBI BABBAR
WRITER PRODUCER DIRECTOR. contact:0091 9893092367, fax/tele-0091 (0)731 2434608
E-MAIL:purobi9@yahoo.com/restoreinfo@hotmail.com
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MY ACCOMPLISHMENTS:
- one of my worldwide best sellers "SAY CHEESE FOR
BETTER HEALTH" is selected (short listed) as 4th best cheese books of the world (2007-08), by The World Gourmand cook book Award committee, Sweden.com/hthttp://www.finalist.cookbookfair.ml/30_-_best_cheese_book.html - in http://www.google.com
http://images.google.co.in/images?q=purobi%20babbar&hl=en&lr=&sa=Ntab=w1
http://www.yahoo.com
http://search.yahoo.com/search?p=purobi+babbar&fr=FP-tab-web-t&toggle=1&cop=&ei=UTF-8
http://www.google.co.in/search?hl=en&q=purobi+babbar&btnG=google+search&meta= - http://www.amazon.com
http://a9.com/purobi%20babbar?ht=48h=re131
http://a9.com/purobi%20babbar - http://www.info.co.uk
http://web.info.com/infocom.uk/search/web/purobi%2bbabbar?engineset=uk-only
http://www.fristwriter.com
http://www.writesight.com
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MY NEWS:
Interview-by UPPERCRUST INDIA.BOMBAY.www.uppercrustindia.com,2002,july-sep,page-59,62& 63. published by websites.
IF Purobi Babbar had not been staying in the upper reaches of Shillong, which used to be the capital of Old Assam before becoming part of Meghalaya, she might well have been the Queen Bee of the Indian culinary scene. Not quite like Madhur Jaffrey, but in a different league, and just as good an influence on Indian cooking. As it is she is quite an achiever, and a major foodie: she writes cookery books and food columns for major publications; she makes documentary films for Doordarshan and the Food Processing Industry of India on food and travel; and, she is always happy and willing to share her vast and colourful culinary knowledge with anyone interested in learning about it.
Purobi is Assamese, she comes from Upper Assam, where she said the cooking practise is not to bhunao the food. And where rice and fish is the staple diet and green chilli paste the favourite spice. There is a separate monk cuisine in Upper Assam, there being several Vaishov monasteries here, and the cuisine has no onion and garlic. “It is diksha food. Upper Assamese people are like Thai people,” she said. “They are even known as Tais. Whereas Lower Assamese people are migrants from Burma. Their food is spiced by red chilli paste.”
Another revelation is that the Assamese vegetarian eats fish! “We get vegetarian fish in the Brahmaputra,” Purobi explained earnestly. “This is vegetarian fish, it feeds on plants, it has scales on its back and it has a small mouth.” The other variety of fish, of course, are non-vegetarian. And the Brahmaputra is overflowing with fish, there is variety, plus crabs and prawns. She loves cooking and will try cooking any and everything. “But unless I am happy, I will not put it down in my books. That's why, each book takes me four years to write. I try each recipe three times!”
The name Purobi Babbar is synonymous with the best-selling cookery book Rotis & Naans of India. She's done several others, like Aamantran, Say Cheese For Better Health, Flavours of China, Eat & Stay Slim With Soups & Salads, Joys of China. She loves talking about her books. “The one on cheese I did because not every Indian home has Italian and French cheese. I say try cooking with Indian cheese. What is good and what works for you, you put to use in your cooking!” And the one on China, “It has the cuisine of the Buddhist and Muslim Chinese too, and food from the restaurants of Bangkok, Singapore and HongKong.” Now Purobi is working on a book on Coastal Saraswat Brahmin cooking.
Her own home cooking is best, she said. There does exist a local cuisine in Shillong. It is made up of all kinds of influences, especially Christian, Buddhist, and Hindu food. It is a bit like Goa, because there is much use of beef and pork in the Christian cooking. There is local alcohol, too, in Shillong. The people make excellent plum rum and cherry brandy. Though Purobi Babbar does not herself drink, nor smoke. “So I am useless for clubs,” she said with a laugh. But she makes up by being passionately interested in cooking, instead. Assamese cuisine, naturally, is top of her choice of favourites. She does a lot of Italian-French fusion experiments too. And mixes Indian food with this to suit her own exotic tastes.
Purobi comes from an interesting background. She studied music from the Allahabad University and passed her Indian Classical finals with a first class with distinction. Then she went on to do food and nutrition from the Baroda University. And after achieving these vastly different qualifications, Purobi pursued a career with Indian Airlines as an air-hostess! “This gave me the opportunity to travel,” she admitted. “I went places, explored markets, interviewed chefs, always was in search of new food, recipes, taking down notes, I never stayed in the hotel during my breaks, I was always on the streets doing research for my future books.”
Then she got married to a steel industrialist of Indore and travelled the world, criss-crossing Europe, the US, both the west and east coasts, and most of Asia except Japan. Paris excites her.
And all of Germany. “You get some of the best confectioners in the world here though the motherland of confectionery food is Lisbon,” Purobi said. Her keen interest, observation, and study of people and their food habits and preferences coupled with her natural flair for cooking, has helped her create her unusual cookery books. Of these, she is especially proud of Rotis & Naans of India. In 240 pages, Purobi managed to successfully present an exciting collection of traditional recipes that show the intriguing diversity of Indian cuisine.
Apart from cooking, it is making documentaries that excites her most. Purobi has done two on ethnic Kashmiri food and culture. And one on Mandu, the Holkar Palace in Indore. “I find doing documentaries on culture, heritage and food a challenge,” she said. “These are so dry as a subject. I prefer to let my visuals speak for the documentaries. I do them my way and don't follow any rigid rules. Like when I did the Mandu Palace, which had been done before, I chose to do it in the rains!” But there's a lot more she wants to do to spread India out to the world, especially on the cuisine front. “For that, I will have to shift out of Shillong and Indore and come to Bombay,” she said. “I'm a workaholic, I can keep at what I am doing for 24 hours easily.”
And, finally, she mentioned her fascination for correct nutrition, health and fitness. She writes extensively on these subjects for Indian newspapers and magazines in which she stresses the importance of nutritious, well-cooked and delectable food. “My motto is to make people aware of correct nutrition and eating habits,” she said. “It is so easy to have the correct kind of food prepared in a short time and with a small budget.”
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MY FAVORITE LINKS:
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MY RESIDENCE INFO:
City: 12/13 race course road . Joey International Film productionsINDO
State/Country: MP ,INDIA
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BOOKS PUBLISHED:
 EAT & STAY SLIM WITH SOUPS & SALADS
Home made soup is not only delicious it is also often extremely economical. Soup making depends on (a) careful preparation of stock and (b) judicious blending of the different flavourings so that none predominates, except the original flavours. In this chapgter, you will find not only popular and original authentic recipes from all over the world but also exotic collection of unusually rich nutritious soups.
When preparing vegetable soups use those vegetables that are in season. There are no hard and fast rules for how much soup one should allow. If you are serving the soup with a substanital main course, you generally allow 1/3 pint of clear soup and 1/4 pint of thick soup.
However, soup is to be the most filling part of the meal. Please ensure you use an average Indian teacup equivalent to 15 ml for measurements. Cold soup recipes come from hot countries and are best served in hot weather.
The most delightful sight on a dining table is a well made salad. Vegetables for salad may be either cooked or raw and the most used are lettuce, mustard and cress, water cress, cucumber, radish, tomato, spring onions, cauliflower and celery. The cooked vegetables used are beetroot, frenchbeans, green peas and other types of beans and asparagus. Cooked fish, egges,meat, fruits and nuts may also be used in salad making . For raw vegetable salad, it is very essential that all vegetables should be fresh: green leaves should be washed, drained and thoroughly dried. care should be taken not to bruise leaves and for this reason, they should never be cut with a knife but torn with the finger tips. A wooden spoon or fork should always be used for mixing. Dressings should be used just before serving unless recipe demands otherwise.
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 THE FLAVOURS OF CHINA
With 200 vegetarian Receipe Variations
First Chiness food book without using ajinomoto ( monosodium Glutamate) Confucius ( Cong-fu-Zi) the great master lived from 551 to 479 B.C. and his thoughts on food is recorded in 'The Discourse and Dialogues' It is mantioned ajinomoto, is not used in chiness food which is a new entry from japness food.
These are very intelligently implemented rules which keep many diseases away. He also thought that the appearance of food as well as the quantity served, the proportiion of and balance between the various courses and their taste was very important.
Like in India, there are many regional varieties of cooking in china, But ther are five major styles. The Shantung or peking style of cooking emphasises delicacy of flavour ; the hunan cooking is spicy, sweet and sour; the fuken school of cooking is famous for its clear soups, sea food dishes and mild flavouring, szechwan & Muslim chinese food is hot and spicy. Cantonese food is more popular in western countries for its stir-fried dishes and mild flavouring. Cantonese dim sim is famous. In india szechwan, hoei and peking styles are popular as indians like spicy and hot food.
The Chapter jeung (sauce) gives all the exotic sauces you need, which can be made at home.
ALL RIGHTS ARE RESERVED WITH AUTHOR.
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