Shroff Publishers & Distributors Pvt Ltd
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I am Mrs. Meena Shankaran My mother tongue is Tamil. I can speak, read and write English, Hindi and Telugu. I am a Post Graduate in History. I have finished a Post Graduate Diploma course in Computer Applications (PGDCA) and Diploma in Computer Management (DCM Certificate given by U.S.A).
I worked in the Customs Department for five years. Later, I conducted a typewriting as well as short hand course both in English and Hindi, for more than 15 years.
I also devoted time for activities such as knitting, sewing, embroidery, gardening etc. I have learnt fruit preservation and acquired a diploma for it from the Uttar Pradesh Government, Lucknow. I have finished my graduation in Hindi.
I am a diploma holder in Homoeopathy, Magneto therapy, Pranic Healing, Rekhi, Crystal Healing and Art of Living.
I had given a Hindi program by name Jal Ka Samasya Aur Samadhan for 15 minutes in All India Radio, Chennai. I also got an opportunity to do a 15-day programme in All India Radio, Chennai in Tamil on preparation of recipes. I have given a live programme in Tamil for 3 weeks consecutively in All India Radio, Chennai. I had an opportunity to associate myself with Jaya Television in connection with a programme on entrepreneurial skills of women.
For the past several years, I have been writing stories, articles, travelogues, jokes, recipes, real incidents, experiences, poems, etc. and they are published in various South Indian Tamil magazines like Mangayar Malar, Kumudam Snehidhi, Rani, Devi, Aval Vikatan, Thanga Mangai, Dina Malar, Kalkandu, Vasukhi, Monthly novel and so on.
I have written a Tamil recipe book which contains 220 North Indian dishes. The response for this book inspired me to write a recipe book in English too.
With the support of M/s Shroff Publishers & Distributors Pvt Ltd., Navi Mumbai, I could successfully write three recipe books in English titled Marvels of South Indian Cuisine, Marvels of North Indian Cuisine and Marvels of Indian Snacks.
I sincerely hope that this book would be instrumental in further developing the culinary skills of the younger generation.
With best wishes,