Ms Singh is an author of 40 books including India’s first ever city-restaurant guide to Mumbai in 1997, Nightlife guide to Mumbai followed by City Restaurant Guide to Pune 4 years later. Recently its her world’s first vegetarian guide to Paris that is making waves
This path breaking book published by the Times of India and India Book House won the “Oscar of Food Awards” “The World Gourmand Award 2005” and also Worlds “The best of the best” vegetarian cookbook in the past twelve years. It brings together the treasured recipes of eighty celebrated chefs and hotels worldwide. From Chicago to London, from New York to Sydney, contributing chefs include Charlie Trotter, Anton Mossiman, Marcus Samuelson and Tetsuya Wakuda, among others. The book provides a combination of adroitly assembled menus and individual recipes. Beautifully illustrated, it delivers both armchair excitement and superb kitchen instructions, offering readers the best of the world on a plate.
The worlds first ultimate vegetarian guide to Paris. Paris, the world’s gourmet capital, a dream for omnivores – and a nightmare for vegetarians. Or is it? In this path-breaking book, Rashmi shoots all the clichés, eats her way through Paris and nails a vegetarian side to it that’s as dazzling as it is delicious. From cheap and cheerful to French gastronomique – multiple surprises show up in over 500 multi-cuisine restaurants, foodshops, cooking classes, bakeries, chocolatiers and more. Fabulous vegan restaurants, a vegan bed-and-breakfast, vegan tours…The world’s first vegetarian guide to the discerning herbivore, the book is also a wonderful complement to those who enjoy their meat with a plate of potatoes – this landmark book helps you decide how to eat vegetarian well. Singh’s years of research have resulted in a comprehensive, all colour and ultimate reference guide to the world’s favourite destination for fine food. It was awarded the World Gourmand cookbook one year after being published.
This the fascinating story of Dr R.P. Soonawala, the man synonymous with gynaecology in India. He designed India’s first female contraceptive in 1963, now called the Soonawala IUD; he has conducted scores of training programmes across towns and villages in India, training thousands of doctors to deliver better health care. He was awarded the Padmashree in 1991. Rashmi pens the story of his journey from being the grandson of an engine driver and starting work in a small hospital in Mumbai to birthing generations of Kapoors, Ambanis, Godrejs and Birlas. Interspersed are tales of a how a common love for hockey led to his falling in love with the stunning Piloo Gimi, his years of struggle as a student, and his close connection with each of his patients and ward boys.
Rashmi wrote the Mumbai editions of ‘The Good Food Guide’ at a time when no such book existed in the country. The first ever 1997 guide received rave reviews and was on the national bestseller charts.It was followed by a two-volume set in the next year and a three-volume set followed in 2000. The Good Food guide 2003, to the “Best of Mumbai” was sponsored by Heinz. She continues to research and write “The Times Food Guide to Mumbai” and “The Times nightlife guide” annually, as also the Bible for food lovers in Mumbai. Restaurants, caterers, dessert- makers, cooking class experts, food shops and more.Earlier, Rashmi has also written the restaurant guide to Pune and Chennai.
Yet another first-time-ever book which was launched end of January 2003 and which hit the best-seller lists. It reviews the city’s nightspots ranging from the glamorous to the grotty, party halls, paan wallas, juice and icecream centres and late night eating. A chapter on Dance bars and mujrawallis is yet another highlight.Blazing trails, Rashmi researched and wrote India’s first ever Nightlife guide to Mumbai. It gives invaluable information on nightclubs, bars, late night street eatabouts and more. It was hailed as the “must have” for every night bird.
Wanting to take part in the success and popularity of the Good Food Guide, the multi national food giant Heinz sponsored the 2003 edition. It gave invaluable information and reviews on Restaurants, caterers, dessert- makers, tiffin services cooking class experts, food shops and more.
