About Ronica Sajnani
Ronica Sajnani was born in Amritsar in the Punjab where she learned to blend the kormas, dahls and halwas of north India from her mother who brought them with her when she married. Her paternal aunts shared the secrets of recipes from Coorg -- sambhar, payasam, pundy (pork) curry, dosai, plantain with coconut. As Ronica began to travel she added intriguing variations to the traditional dishes – a dash of Moscow’s famous vodkas lend a spirited ‘zing’ to her Nimbu-pani. China’s lomein noodles provide a novel alternative to rice with her curries. Middle Eastern food traditions also enrich her table.
What is Ronica Cooking?
Ronica Sajnani was born in Amritsar in the Punjab where she learned to blend the kormas, dahls and halwas of north India from her mother who brought them with her when she married. Her paternal aunts shared the secrets of recipes from Coorg -- sambhar
What is a Divan?
In India a divan or diwan is a council or assembly of leaders – and sometimes refers to the council chamber itself. It comes from a middle eastern word meaning “bundle of written sheets, small book or collection of poems.”
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Ronica's Recipes
Ronica Sajnani’s recipes are simple, inspired by the food that was cooked in her home. This is turn was influenced by her mother from the Punjab and her father from Coorg in South India. These she has adapted to her home in Toronto, based on local ingredients and hugely influenced by her own travels.
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