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Indian Cuisine/Expert Profile

Jaya Shrivastava

On Vacation
returns 12/31/2016

I can answer questions related to North Indian Vegetarian cuisine. I can tell you about the medicinal value of spices and vegetables. I started cooking from the age of eight. Though I have a degree in biotechnology, cooking is my passion and I would love to answer your queries related to vegetarian cooking.

Experience in the area

About twenty years of experience in kitchen. My source of knowledge is my mother and experimentation.


some recipes published in hindi newspapers


Masters in Biotechnology

Awards and Honors

Medal for first position as science graduate in the city.

Average Ratings

Recent Reviews from Users

Read More Comments

    K = Knowledgeability    C = Clarity of Response    P = Politeness
Anu08/17/10101010Thank you very much
Dave03/31/10101010Thanks for your advice, I'll certainly try .....
Maniraj08/12/09101010THANKS A LOT MADAM
mala11/15/08101010very prompt and answered it perfectly. thanks .....
ashvini10/17/08101010thanks ill be trying out

Recent Answers from Jaya Shrivastava

2011-10-31 handy hints:

Hello Bruce,    If your tongue gets scratchy on consuming brinjals, you are probably allergic to them. You might try cooking them for sufficient time until they are properly done and using fenugreek seeds

2011-02-02 dhal ? bubbles after it's cooked in it:

Richie, is it possible that dhal did not cook properly? In that case too there might be must have seen all the frothing that takes place while boiling dhal especially toor dhal(yellow)..

2011-02-01 dhal ? bubbles after it's cooked in it:

Hello Richie,  There should be no fermentation and therefore no bubbles in merely two hours after cooking dhal unless they were soaked too long before cooking. Also if it was cooked for too long in slow

2010-08-16 Recipe of Corn Palak & Palak Paneer:

  hello Anu,  here are the recipes that you can try  corn palak  ingredients:  1 cup corn kernels (boiled)  4 cups chopped spinach (fresh or frozen)  2 tbsp oil  1tsp cumin or caraway seeds  1tsp  ginger

2010-03-30 Dhal:

Hi Dave,     I am not sure of the exact recipe the restaurants use for tadka dal. you might try searching it over the Internet.     Usually split moong and masoor dal(about half cup each) is pressure cooked


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