Suneeta's Indian Cuisine

ProfileBorn in Bombay, (Mumbai) India, Suneeta Vaswani emigrated to the U. S. in 1977. Concurrent with the move, Suneeta gave up a thriving indoor landscaping business and shifted her areas of interests from teaching Bonsai and Ikebana to teaching Indian cuisine. Suneeta was active in the Houston culinary scene and has a wide range of teaching experience. She has been featured in several prestigious publications, was a member of International Association of Culinary Professionals (IACP) and of Houston Culinary Guild. She was recognized as the leading Houston authority on Indian cuisine. Her first cookbook 'Easy Indian Cooking' was published in early 2004 and the second, The Complete Book of Indian Cooking in 2007. Highlights of her work are summarized below:

Teaching Experience

  • Home based Cooking School from 1978 to 2011
  • Cooking Schools in Texas, California, Oregon, Ohio, Minnesota, New Zealand and Mexico
  • The Methodist Hospital Institute of Preventive Medicine, 1982-1989
    (The Institute discontinued the program in 1989)
  • Demonstration classes at stores such as Neiman-Marcus, Marshall Fields, Foley's, and Finger Furniture
  • Houston and Cleveland, Ohio TV

Featured Articles in Publications

  • Bon Appétit
  • Domain (Texas Monthly Supplement)
  • Houston Chronicle
  • Houston Post
  • Houston Home and Garden
  • Museum of Fine Arts Houston Cookbook
  • "Gulf Coast Cooking" Cookbook by Virginia Elverson
  • The Washington Post
  • Fine Cooking Magazine

Other Experience

  • Owned a food business, Suneeta's Indian Cuisine, that developed and marketed specialty Indian food products directly and through select gourmet outlets.
  • Active Member of Houston Culinary Guild from 1982 to 2011
  • President of Houston Culinary Guild 1987-88
  • Member of International Association of Culinary Professionals (IACP)
  • Delivered Two-part talk on the "Food Traditions of India" at the Houston Museum of Natural Science
  • Developed menu and acted as consultant for Gala Dinner organized by the Institute of International Education in conjunction with its 21st Festival of Nations honoring India on its 50th Anniversary of Independence (September 1997)
  • Speaker at Rice University course on India
  • Consultant to Fiesta Markets to develop a line of ready-to-eat Indian foods
  • Organized dinner for India Culture Center's 1991 Benefit Program
  • Organized dinner for Asia Society's 1993 and 1996 Benefit Programs, Food Consultant for Asia Society's Annual Galas
  • Trained chefs of A Movable Feast, a health food vegetarian restaurant to cook light Indian dishes
  • Member of Advisory Board of Asia Society. Also served on Advisory Board of Houston Symphony
  • Served as grants panelist for Cultural Arts Council of Houston
  • Planned and led India tours with focus on cuisine and historical sites since 1980s.


2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
8 cloves
4 blades mace (optional)
1 teaspoon poppy seeds

Clams In Dynamite Masala   »



Hello Suneeta!!!

I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.

Thank you very much.
Lisa Thum (former Houston resident)

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