Susheela Raghavan is the author of the new Malaysian Cookbook, Flavors of Malaysia, a Journey through Time, Tastes, and Traditions which is published by Hippocrene Books, in October 2010. Susheela imbues Flavors of Malaysia with her passion for global cuisines and spices; her skills as a writer and teacher; and her extensive knowledge and experience of the culinary arts, global cultures and food ways, and the science and nutrition of foods. Susheela brings to Flavors of Malaysia both the authenticity of being born and raised in Malaysia, and the ability to adapt traditional recipes to a new audience, having lived and worked in many countries, and having a strong background in creating ethnic foods and seasonings. Susheela Raghavan was born in Klang, Malaysia, and was educated in Malaysia, India, England, and the U.S. She grew up in Malaysia, attending primary and secondary schools there, and received her B.S. in Microbiology from University of Bombay, India; M.S. in Food Science and Nutrition from University of Reading, England, and studied towards a Ph.D. in Food and Nutrition at the University of Maryland, U.S. After her education, Susheela worked for over 25 years in product development for major international food, flavor and spice companies and food service establishments, and consulted for small start-up food companies and restaurants. She also worked internationally, including India, Malaysia and Belize (in Central America), helping community based food and nutrition projects. Susheela is a prolific author, having written numerous articles on ethnic cuisines and flavors, spices and seasonings for culinary magazines and food trade journals, including Fine Cooking, Saveur, Gourmet Magazine, Food Product Design, Food Technology, IACP Food Forum, Restaurant USA, Refrigerated & Frozen Foods and many others publications. She has written a spice reference book, Handbook of Spices, Seasonings and Flavorings (CRC Press, second edition, 2006). Susheela also wrote restaurant reviews as a columnist for Women’s Magazine, in Westchester, NY. Susheela served as an adjunct professor in New York University’s Department of Nutrition, Food Studies and Public Health for over seven years, and has been an invited as a lecturer at U.S. and international food and culinary institutes and universities. She has also lectured to chefs at the New York French Culinary Institute and the Institute of Culinary Education (formerly Peter Kump’s New York Cooking School). For seasoned chefs, food writers and other culinary professionals, Susheela has conducted lectures and cooking demonstrations for the New York Women’s Culinary Alliance (NYWCA), International Alliance for Culinary Professionals (IACP), National Restaurant Association (NRA), and continuing education classes in Westchester and at NYU. With her passion for food and cultures, she has given seminars for many organizations such as Food and Society, Ethnic and Religious Foods Committee of the Institute of Food Technologists (IFT), All-Asia Food Expo as well as NYU’s Food and Culture programs. For the food industry and health professionals, she has organized symposiums and given frequent seminars and presentations on global cuisines (especially Asian), spices and seasonings-for IFT, American Dietetic Association of New York and Connecticut, and Research Chef Association (RCA). She has appeared twice on television for Food Essence, a Canadian documentary program that explored the historical and cultural aspects of global cuisines through ingredients. Susheela appeared on its program segments discussing spices and their healing properties, vanilla, and Asian sauces. Recently she appeared on Pierre Wolfe’s America’s Dining and Travel Guide radio show, talking about her recently published cookbook. She is particularly passionate about sharing her knowledge on Asian and other global cuisines. For example, she has lectured and given cooking demonstrations on vegetarian Indian cooking at the University of Massachusetts, Amherst for executive chefs from university campus cafeterias around the U.S.; she organized, co-chaired and presented many symposiums on Asian and Southeast Asian foods and flavors for the IFT; gave a lecture on Asian Foods in America—From Traditional To Fusion for the All-Asia Food Expo, New York City; gave a presentation about Latin American Culinary Trends and Cooking in the U.S. and the World at Queretero University, Mexico; and on Asian and Southeast Asian Food Trends in the U.S. for various professional organizations in Southeast Asia. Susheela is an intrepid entrepreneur and has used her years of food and culinary experience to create Taste of Malacca Spice Blends (Malaysian, Southeast Asian, Indian, and other global spice blends). The brand is named in honor of the Malaysian city of Malacca (now Melaka), which began as a fabled 15th century kingdom in Southeast Asia. Malacca’s great wealth grew from its fabulous bazaar, where Asian traders converged to buy and sell exotic spice treasures. Taste of Malacca Spice Blends are healthy and all natural, without “MSG”, “fillers”, preservatives, hydrolyzed plant (or vegetable) protein, yeast extracts, salt, or sugar. They come with quick and easy to prepare recipes that taste great. They are sold at Whole Foods Markets and other fine retailers and are available on Amazon.com and her website, www.tasteofmalacca.com. Susheela resides in Westchester County, New York with her husband, Bob, and has a daughter, Geeta.