Trudy Ann's Masala Kitchen
Kerala CabbageButter ChickenMango SaladChana Masala

Trudy Ann’s Masala Kitchen

5 out of 5 based on 2 customer ratings
(2 customer reviews)

CAD $31.45

Price $29.95 (+$1.50 GST)

Inside you’ll find many family recipes, along with others inspired by Mumbai’s many cuisines and other parts of Eastern and Southern India. There are recipes to please meat-eaters, pescetar- ians, and vegetarians alike, with chutneys and desserts to round out a meal or fill a tea table. Trudy Ann shares her recipes for several of her family spice blends, tips for making the most of her recipes, soaking and sprouting, substitutions and improvisations, and a glossary of ingredients.

Product Description

Price includes tax CAD $29.95 (+$1.50 GST)

Trudy Ann Tellis grew up in Bombay (Mumbai), India, sampling the city’s foodways in all their diversity. At home, her Grandma Mona prepared southwestern coastal Indian meals. Every summer, they’d stay in Mangalore, Karnataka, at their family’s ancestral home, ‘Homestead.’ In this home, Trudy Ann’s great-aunt Mary ruled the kitchen, making fabulous meals that made the most of the city’s coastal bounty. When Trudy Ann moved to North America, she couldn’t cook, but remembered the taste of her family’s favourite dishes, working to recreate them from memory. She also missed the flavour and quality of the tea blends she used to drink at home in India and began to perfect her own recipe for masala chai.

Trudy Ann shared her love of afternoon tea with North Amer- ican friends, first in San Francisco, California, then in Vancouver, British Columbia. She served them fresh, hot masala chai, along with biscuits and savoury treats. It was in Vancouver that her tea business truly began, which expanded into spice blends when

Vancouver Farmers’ Market asked if she could fill a gap in their offerings.
This cookbook has its roots in those blends of teas and spices, but it couldn’t exist without a gift that Trudy Ann received from her mother in 2015 – two fragile notebooks filled with handwritten recipes from her grandmother, aunties, and great-grandmother. Her mother, Prafulla, had painstakingly recorded these over the years.

Inside you’ll find many of these recipes, along with others inspired by Mumbai’s many cuisines and other parts of Eastern and Southern India. There are recipes to please meat-eaters, pescetar- ians, and vegetarians alike, with chutneys and desserts to round out a meal or fill a tea table. Trudy Ann shares her recipes for several of her family spice blends, tips for making the most of her recipes, soaking and sprouting, substitutions and improvisations, and a glossary of ingredients. The only thing that’s missing is a cup of one of her famous tea blends.

Trudy Ann Tellis received her Masters in Education from Syra- cuse University, NY and was an inner city school Special Educa- tion, Full Inclusion teacher in Oakland, California. She now lives with her family in Vancouver, BC.

Trudy Ann’s Chai has been featured in Maclean’s Magazine speaking about authentic masala chai, The Georgia Straight on her connection to Vancouver Farmers’ Markets, and OptikLocal Telus to demonstrate the perfect cup of chai. www.trudyannschai.com

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2 reviews for Trudy Ann’s Masala Kitchen

  1. 5 out of 5

    :

    My husband ordered this colorful book, and now I’m in love with it! Within a very short period of time I learned to make chai tea (which I can change to fit my mood), homemade organic paneer cheese, and I started sprouting again. I had been overpaying for paneer cheese which wasn’t organic. Now, within minutes I can have my very own delicious paneer. Eager to try many other recipes.

  2. 5 out of 5

    :

    I have been a big fan of Indian cuisine for many years now, so Trudy Ann’s very colorful, well written book of authentic recipes and helpful cooking tips is especially Interesting to me. Also, I am essentially a vegetarian so the many spicy dishes described therein based on Lentils, whole grains, nutritious seeds and fresh vegetables naturally resonate with me. Incidentally, I really enjoy a good, robust cup of tea and for almost five years now the Assam variety has been my favorite. When I learned that Trudy Ann’s Bombay Masala Chai is created with an Assam base, I was sold. That it is also organically grown in the Assam region of India is certainly an added plus.

    I highly recommend Trudy Ann’s Masala Kitchen recipe book to all. With its inclusion of beautiful family portraits and historical narrative it is an engaging work of literature and art.

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