About Us
Allergen Free Cooking is probably one of the first books from India which has been written by Eram Rao & Wajida Ayub, conceptualised as a self-help guide for those dealing with food allergies and intolerances. These are tried and tested recipes that are not only free from allergens but at the same time value nutritional requirements.
Authors
Authors
Authors
Dr Eram S. Rao is presently the Vice Principal and Head of Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi. She is an Associate Professor with more than 25 years of teaching, research experience, and consultancy in the field of Food Science Nutrition. She has a passion for writing and has a
Dr Eram S. Rao is presently the Vice Principal and Head of Department of Food Technology at Bhaskaracharya College of Applied Sciences, University of Delhi. She is an Associate Professor with more than 25 years of teaching, research experience, and consultancy in the field of Food Science Nutrition. She has a passion for writing and has authored several best-selling textbooks such as Food Science: Experiments and Applications, Food Quality Evaluation as well as manuals on Food Quality Analysis, Food Quality Testing and Evaluation: Sensory Tests and Instrumental Techniques to name a few. She has also written a coffee table book on Desi Delights- A traditional treatise and coauthored several books for Food Safety and Standards Authority of India (FSSAI) on Safe and Nutritious Food for school children, home makers and people eating out at workplace as well as training manuals.
She is the recipient of the “Eat Right Award” – a prestigious National award by FSSAI in the ‘Professional Category’ and is the lead expert for the ‘Eat Right Movement’ of FSSAI for schools. She is an executive member of NETPROFAN and the Immediate Past President of Association of Food Scientists and Technologists of India, Delhi Chapter.
Eram Rao has led her expertise to this book on allergen free cooking by addressing the nutrient requirement and health aspects to the recipes
Authors
Authors
Wajida Ayub is a stay at home mum who had a successful career in Information Technology and Marketing, before calling it quits. Her second born was diagnosed with multiple food allergies when he was a baby, which led her to create recipes which were free from allergens. She is passionate about growing her own food, and when not busy tryi
Wajida Ayub is a stay at home mum who had a successful career in Information Technology and Marketing, before calling it quits. Her second born was diagnosed with multiple food allergies when he was a baby, which led her to create recipes which were free from allergens. She is passionate about growing her own food, and when not busy trying out new recipes, you can find her in her garden. Originally from India, now calls Dubai her home, where she lives with her husband, daughter and her allergic son, whom she hopes and prays will outgrow his allergies soon.
With this book she along with Eram Rao provides a distinctly Indian flavour to allergen free cooking
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If you or someone you care for has a Food Allergy, reach out to us for support and guidance!