Indian Link A much awarded media group

Sneh Roy provides nutritious, uncomplicated recipes that anyone can replicate at home

~·,1BY 'l DEEPA GOPINATH

As a child, Sneh Roy was a self-confessed ' nosy parker' in [he kitchen.

"1 was always in mnm's way asking a gazillion questions and basically doing ever ything I was not asked to do," says Roy of her childhood kitchen advenmres. ''My earliest memories of kneading a very squishy wate r y dough go back to when I "vas six. I learned m cook by trial a.nd error, and ha\Ting an often foolhardy sense of advenmre whete cooking was concerned!"

The curiosity has paid off fo r Mumbai-born Roy, who earlier this year released her first cookbook Tasty Express The book is described as a collection of "super quick, super easy a.nd s uper tasty recipes for a healthier lifestyle" that was eagerly anticipated by the massi\Te fan base of Roy's h igh ly successful b log, Cook Repub lic

Based in Sydney since 2005, Soeh Roy's journey into the world o f culinary publishing began with the birth of Cook Republic the following year. The past year or so has seen Cook Republic receive significant accolades includ ing winner of the Best Australian B log 2013 in a competition run b y The Australian \'v'riters' Centre, as well as being chosen i.n the Top F ive Voices of Australia in the Food a.nd \Xlellbeing category The b log is a feast of sorrs, as Roy combines her talent for creating s imp le, delicious recipes with her skills as a writer, photographer a.nd designer. It is indeed ''visual stor ytelling of a nourishing life".

Memories and personal smries fo rm one of the foundation stones of both Cook Republic and Tas!y Express

"1 would like to think that Cook Republic i s an honest reco m1t of my daily life and everything that affects me," Roy says. " Tbe phi losophy behind the blog is to share real food and real life, to pro\Tide inspiration so people can see the joy in little tilings a.nd reconnect with rituals and traditions that we seem to be losing everyday because of the pace of life and techno logy."

Roy is inspired by the CL1isine of many different cultures, and as a working mother of two yo ung children, she aims to create nutritious, uncomplicated recipes tliat anyone can replicate at home.

"1 \Vanted to s implify cooking delicious yet wholesome recipes not o nly for me bm for othe r s who read m y blog," she says.

"In Tasry Express, I explo re nutritionally rich, honest and adventurous recipes that can go from breakfast to lunchbox to dinner in minutes. Fresh, real food yo u could take to work, school, college or share witl1 fani.ily and frie nd s over the weekend. Food as we eat now is a m elting pot of flavours from all cultures," Roy says of her cooking style.

The new book i s a collection of 110 recipes, of ,vhich the majority a.re vegetarian and a good number gluren -free. There is a strong Indian Aavour to the book and the b log alike, both in term s of recipes and the srories that are sha red They say we eat with our eyes, and it is Roy's evocative food photography that first draws the reader to Cook Republic, urging them to click on link after link of smnoing, creati vely- styled images of the food she makes for her family. Her talent .in t h is Field is something to be shared, especially given the current eiiplosion i.n numbers of food p hotography hobbyists.

If the blog, cookbook , a brief stint as a columnist in E lle magazine, and a recently completed course in graphic design weren't enough to keep this computer engin eer busy, Sneb Roy has another pro ject in the works The new ven mre is a food styling and phomgraphy workshop that is in its developmental stage..'>, something which will undoubtecliy be well received b y those who a.re followe rs of Roy's work and b udding food photographers themselves.

Taking Tasty Express from concept ro publication was 110 simple feat. ''1 had 40 days ro test all 1 10 recipes - several tin1es, write the book, cook the dishes, style and photograph chem and art direct tbe design," Roy reveals. " I found it extremely challenging to go from cook to photographer to designer a.nd back to recipetester all in the space of a few hours. As v.ritl1 everydi.ing else I do, l overcame th.is by obsessing con scantly and sleeping very little!"

Tasa• E:,pm.r holds all of the warmth that is found on Cook Republic, which Roy refers to as her tl1ird cli.ild. A browse through the website can very easily become hours spe11t reading through persona.I anecdotes of Roy's famil y life a.nd her child hood. In o ne post, the r eader gets an i11sighc into sweet memories of the earl y days of Roy's romance with her husband, a.nd she then unveils a recipe for the sin1ple pl easure that is a Bombay sandwich. In another post from last year, a. recipe for Malai Peda is preceded by a taste of the joys of celebrating Diwali in Inclia "Today i s Diwali ," s he writes, "The Indian Festi val of Lights. There are no firecrackers or lanterns, but caste is a very powe rful sense. One nibble and l ca11 smell the smoky air, feel the heat of a sparkler on m y arm a11d hear t he gentle hum of a h ym11 being sung as peop le offer their prayers amidst the ding ding ding of temple beUs". It is imagery that you can't help but be drawn to. Suddenl)' tl1ere is the faint smell of incense, the recollection of your ow11 childhood Diwali joys and an inexplicable cravi ng for Malai PedrJ.

Ta.sty Expr ess is published by Random House Australia and is availab/.e in bookstores and online