The Business of Recipes
The long-awaited Pure Punjabi cook book, “The Business of Recipes”, by founding director Surinder Hothi, ” is more than just a collection of recipes…
it’s a heartfelt autobiography that weaves together the rich culinary heritage of her mother’s recipes and kitchen with the business wisdom & teachings imparted by her father.
…a heartfelt autobiography by Pure Punjabi founder Surinder Hothi that weaves together the rich culinary heritage of her mother’s recipes & kitchen with the business wisdom & teachings imparted by her father.
“The Business of Recipes: A Pure Punjabi Journey,” an autobiographical culinary guide that blends traditional recipes with insightful business wisdom.
In a Culinary and Personal Journey, discover the recipes and flavours of traditional home-style Punjabi cuisine through the eyes of a first-generation British-born Punjabi girl.
Set against the unique backdrop of her dual world of food—British school by day, Indian home by night—this book offers an intimate look at the blend and clash of food and cultures that shaped her upbringing from studious child to rebellious teenager, to independent adulthood as a single mother and female business owner.
Join Surinder on this journey through family recipes, life lessons, and childhood tales that illustrate the vibrant tapestry of the Punjabi immigrant experience. Be among the first to experience this unique blend of flavours and stories.
Don’t miss out on this culinary and cultural adventure!
You can also be the first to know when our highly anticipated book is released!
Join our exclusive waitlist and get early access to the release date here…
Our waitlist will receive pre-release content, sample chapters and updates!
Surinder is the Founder of Pure Punjabi…
…which she started in 2010, producing the Garam Masala she had learned from her mother, as a young girl. She later added Tandoori Masala, and the business remained with the production of these two products until her daughter Safia joined her in 2013.
Born and raised on the south coast of England, Surinder grew up within a Punjabi home in a mainstream English environment.
It was her mother, Seso, wishing to preserve the knowledge that she could pass to her daughter, who taught her how to cook traditional Punjabi food from scratch. From the age of 7-11 years old, she taught Surinder everything that her own mother and grandmother had taught her. By the age of 11, Surinder had to be back home from school in time to cook the family dinner each night.
