Rani was born in the beautiful beach town of Vizagapatnam in the south Indian state of Andhra Pradesh and went on to receive a Master of Arts degree in Western History from the University of Lucknow. She writes, “I am very proud to say that my ‘gift of good health’ came from a spiritual reawakening through Indian food, because it promotes creativity, life, vitality, strength, health, laughter, joy and cheerfulness.”
It wasn’t always that way though. Arriving in the United States as the young wife of an American, Rani lost weight drastically. The culture shock of living in a strange new world was more than she could bear and she was homesick and missed her mother’s cooking. The remedy for both was Indian food. Rani drew on tastes of the past as she taught herself to cook. And thus was born her life-long passion for healthy Indian cuisine as a comforting reminder of home. The sensuous culinary delights within the pages of her two cookbooks Feast of India: A Legacy of Recipes and Fables and India’s Unsurpassed Cuisine: The Art of Indian Curry Cooking (Editor’s Choice) are simple ‘How To’ guides for preparing authentic Indian cuisine.
Rani taught Cuisine of India at the University of California Los Angeles (UCLA), University Extension, Department of the Arts. She also gave private cooking lessons, cooking demonstrations at the UCLA Campus in Westwood and at The Epicure Shop in Neiman Marcus, Beverly Hills to promote their products. She recalls fondly being told by several customers, “We followed the irresistible aroma of your delicious mouth-watering Mughal-Style Chicken Curry and Basmati Rice all the way from Rodeo Drive into this store!”
Rani has one son and five grandchildren who love Indian cuisine. She reminds them and her daughter-in-law, “We are what we eat and what we eat and how we treat our bodies is a risk factor we can control.”