Ammini Ramachandran is a freelance writer, cooking teacher and author of "Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy" (iUniverse 2007).
Her work has been published in Flavor & Fortune, Gastronomica, and Heritage India. She was a presenter at the 10th annual Worlds of Flavor International Conference & Festival -- Rise of Asia -- at the Culinary Institute of America in 2007 and her recipes appear in "The Flavors of Asia" published by the Culinary Institute of America. She has contributed articles to Cultural Encyclopedia of Vegetarianism, Storied Dishes, Sacred Waters, and Food History Primer.
Her website, Peppertrail, introduces readers to her home state of Kerala’s cultural and culinary traditions through articles and recipes. The site’s Grains, Greens, and Grated Coconutssection is a preview of her cookbook on Kerala’s vegetarian cuisine. The latest addition to the site, Treasures from the Past, explores India's ancient culinary history though articles, stories and recipes.
Ramachandran has taught Indian cooking classes at Central Market Cooking Schools in Dallas, Fort Worth, Austin, San Antonio and Houston, the Institute of Culinary Education in New York and the Auguste Escoffier School of Culinary Arts, in Boulder, Colorado. She has made presentations at The New York Women's Culinary Alliance, Queens Library System, American Institute of Wine and Food in Dallas, the Houston Culinary Guild and Culinary Historians of New York.
Before becoming a freelance writer she was a financial analyst in international banking. She has a B.Sc. in chemistry and MBA in finance. Ramachandran is a member of the culinary historians of New York.