Bidisha Nag was already an accomplished baker and chef when she moved to the United States in 1993. In the US, she quickly became the “go-to” person for friends and neighbors who loved Indian food but without the tedious cooking process. Partly by recognizing their interest and partly from her own need to be efficient while pursuing her PhD, she developed quick and easy Indian recipes that delivered equally on taste and timeliness.
Be it her “leave it alone – let it cook” approach for baked yogurt, or her “simmer and come back” chicken curry, she became known as the efficient Indian food connoisseur in her university town community in Lincoln, Nebraska. Fast forward to Chicago, New Jersey, and now Columbus, Bidisha has continued to inspire quick, healthy, and tasty Indian meals meant for foodies that are both experts and newly initiated to Indian cooking. Her hallmark is Indian meal for the family under two hours that is made from scratch using fresh locally available ingredients. Her superior organization skills come in handy in menu planning, food preparation, and efficient use of kitchen space – essential and desirable in any meal planning.
Though Bidisha is most familiar with Bengali food from her native Kolkata, West Bengal in India, she is extremely knowledgeable about how to prepare Indian meals that minimize time and effort, yet deliver maximum taste and flavor.