Hi, I’m Veena
I’m a cook, baker, recipe developer, and former cake decorator. I’ve been sharing recipes online for more than a decade, but I’ve been cooking and baking for much longer than that.
If there’s one thing I’ve learned over the years, it’s that a good recipe isn’t just about giving you a list of ingredients and telling you to bake for 30 minutes.
You need to know what the dough should feel like. How brown those onions should be. When the cake is actually done. What you can substitute, what you shouldn’t, and what to do when things don’t quite go according to plan.
That’s what I try to give you with every recipe on this blog.
Recipes that work — and show you how
One of the nicest things readers have told me over the years is, “Your recipes work.”
I don’t take that lightly.
Everything you see here comes from my kitchen. I cook it, test it, photograph it, and usually feed it to my family before it ever makes its way onto the blog.
Some recipes are simple everyday dinners. Others take a little more skill — bread, pastry, macarons, layer cakes, or a beautiful roast for a special occasion.
I don’t believe everything has to be “easy.”
I do believe it should be easy to understand.
My goal is to take the guesswork out of the process with clear instructions, progress pictures, practical tips, and the little details I’ve learned from making these recipes myself.
I want you to look at something you thought was difficult and think:
I can make that.
Where I learned to cook
I didn’t go to culinary school. I don’t have a chef’s degree.
I learned to cook because cooking was part of life from the time I was very young.
My dad died when I was two years old. My mom was left alone with three children and very little education. She was the youngest of eight children, and growing up in India at that time, when there wasn’t enough money to educate everyone, educating the girls wasn’t always a priority.
So when my dad died, she had no real way to support us.
She did whatever work she could find. She worked as an assistant in shops and hospitals. She was a seamstress. She would work during the day and then come home and sew clothes for local schools and tailors in the evenings.
She barely slept.
She also cooked and baked and sold whatever people were willing to buy from her.
There were times when we had very little. I know what it is like to have bread and not much else to eat. I remember sitting with my brother and sister in my mother’s arms while she cried because her children were hungry and she didn’t know what she was going to feed us.
Those aren’t stories I tell very often.
But they are part of who I am.
Mom would leave for work in the morning. We’d come home from school, eat whatever she had left for us, do our homework and wait for her to come home and make dinner.
As we got older, we started helping.
I was about eight when I started sewing buttons onto clothes for her. I could make myself eggs and cook some rice. We weren’t trying to become good cooks. We were children trying to make things a little easier for our mom.
But my mother taught us something that stayed with me all my life.
Just because you can’t afford something doesn’t mean you can’t have it. Maybe you can learn to make it yourself.
We couldn’t afford to buy cake, so she taught us to make cake.
We couldn’t always buy bread, so we made bread.
We made yogurt, cottage cheese, and other things at home because buying them wasn’t always an option.
There was no YouTube. No Instagram. No Google full of recipes and videos showing you exactly what to do.
You tried.
Sometimes it worked. Sometimes it didn’t.
Then you tried again.
I still remember trying to make croissants without really knowing how croissants were made. I rolled out rounds of dough, spread butter between them, stacked them, cut them into wedges and rolled them up.
They weren’t real croissants.
But they tasted good.
And for me, that was enough to keep trying.
My mother was like that about everything. Even when we became teenagers and couldn’t afford to go to a beauty salon, she didn’t tell us we couldn’t do those things. We learned to wax and bleach and did it for each other.
Her answer was always more or less the same.
You have two hands. Learn how to do it.
I think about that even now.
It’s probably why I don’t like telling people they need a special gadget for every recipe. If a mixer genuinely makes a difference, I’ll tell you to use one. But if you can make the same cake or cookie dough with a bowl and a whisk, I’ll tell you that too.
It’s why I like making things from scratch.
And it’s probably why I keep working on a recipe when it doesn’t work the first time. I grew up believing that not knowing how to do something wasn’t a reason not to do it.
You learned.
You tried.
You got it wrong.
And you tried again.
Of course, I learned much more as I got older. I learned through books, courses, travel, years of cake decorating, recipe development, and simply cooking and baking thousands of times.
I’m still learning.
But when people ask me where I learned to cook and bake, there isn’t a school I can name. It’s life.
I think this is also why the masterclasses on my blog are free.
I know what it is like to want to learn something and not have the money to pay someone to teach you. Today there are wonderful courses and schools for almost everything, but not everyone can afford them.
I’ve always believed that the basics should be available to anyone who wants to learn. You may not be able to afford a class, a professional kitchen, or all the right equipment, but that shouldn’t mean you don’t get the chance to try.
If I know how to do something and I can teach you enough to get started, I want you to have that.
Maybe you’ll take it much further. Maybe you’ll eventually go to culinary school or take professional courses. Or maybe you’ll simply make something in your own kitchen that you never thought you could make.
Either way, you deserve the opportunity to learn.
A lot of what you see in my recipes today started there.
It started with my mom.
She didn’t have much to give us in those years.
But looking back now, I realize she gave us an incredible amount.
She taught me how to work. How to make something from very little. How to figure things out. How not to be intimidated because I don’t have the right equipment or don’t know the “proper” way yet.
And she taught me that having less doesn’t mean you have to stop trying.
From cake decorating to the kitchen
Long before Veena Azmanov Kitchen became the recipe site it is today, I was a professional cake decorator.
I was mostly self-taught, and when I started, good cake-decorating information wasn’t nearly as easy to find online as it is today. I learned by experimenting, making mistakes, trying again, and figuring out what actually worked.
That experience shaped the way I teach today.
I became known for taking techniques that looked complicated and breaking them into manageable steps. I also learned that you don’t always need every professional tool and gadget to get a professional-looking result.
Eventually, I started sharing more than cakes.
The dinners I made for my family, bread, pastries, cookies, curries, roasts, desserts — basically, the food coming out of my kitchen.
And that’s still how I work. I cook first. I share what works.
A life shaped by many places
I’ve never really thought of my cooking as belonging to one country or one cuisine.
I grew up learning that if there was something we wanted to make, we could learn how to make it. My mom didn’t limit us to the food she grew up cooking. We made cakes, bread, croissants, muffins, cottage cheese — whatever we could figure out.
Later, I spent ten years traveling the world as a flight attendant with Singapore Airlines. I was exposed to so many different foods, ingredients, and ways of cooking. If I tasted something I loved, I wanted to know how it was made.
And life continued to add to that.
My husband, Ziv, is Israeli-American, and our children are too. We were living in the United States when we decided to get married, and we came to Israel intending to stay for just two or three years. Ziv’s parents were getting older, and we wanted to spend some time living closer to his family before going back home to the US.
Then my Rhea was born
When we realized that she had special needs, we also realized that Israel could give her access to the medical care and support she needed. What was supposed to be a temporary stay became the right place for us to raise our daughter, so we stayed.
I’m Indian-Israeli, Ziv and the kids are Israeli-American, and we’ve lived a life influenced by far more than any one of those labels.
I think my cooking is the same.
I cook what I know, what I’ve learned, what I’ve tasted, what my family loves, and what I’m still curious enough to try.
There isn’t one cuisine that defines my kitchen — and I wouldn’t want there to be.
What you’ll find here
You’ll find recipes for everyday cooking, baking, bread, pastry, desserts, and those slightly more ambitious things you may have always wanted to try.
Some are quick.
Some take time.
But whether we’re making a simple chicken dinner or macarons, my approach is the same:
Test it. Simplify the process where I can. Explain what matters. Show you what it should look like.
I don’t want you to simply follow my recipe.
I want you to understand enough that you feel confident making it.
Because once you understand why something works, you stop being afraid to cook without someone holding your hand.
And that’s when cooking becomes really fun.
Welcome to my kitchen
Most days you’ll find me behind the camera rather than in front of it.
I’m the one cooking the food, taking the progress pictures, filming those hands you see in my videos, testing another version because the first one wasn’t quite right, and probably making far more food than my family asked for.
This blog has grown and changed enormously over the years, but the reason I keep doing it hasn’t changed much.
I love cooking.
I love learning.
And I really love that something I’ve learned in my kitchen can help you succeed in yours.
So if you’ve landed here because there’s something you want to make, have a look around.
I hope I can help you make it with confidence.
Fun Facts About Me
I’d rather be
in the kitchen
Listening to
music
grateful for
my family
Favorite place
with Family
My Happy PlAce
Baking
always behind
the camera
Just a few of My Favorite Creations….
You asked…. I answered
I originally put these questions together for an interview that never happened. Since I’d already answered them — and they tell you quite a bit more about me, my family, my background, and how this blog came to be — I decided to keep them here.
So, if you’d like to know a little more about the person behind the recipes, keep reading.
I absolutely loved being a cake artist. It was creative, challenging, and incredibly rewarding, but it also consumed a huge amount of my time and energy.
As my kids were growing up, I realized I didn’t want to spend all my time making cakes for other people’s celebrations while missing too much of my own family life.
Food blogging gave me another way to use everything I had learned. I could still cook, bake, create, teach, and share what I knew, but I could do it from home and on a schedule that worked better for my family.
Over time, the blog naturally grew beyond cake decorating because I started sharing what I was already cooking at home — dinners, breads, desserts, curries, pastries, and everything in between.
I grew up in India, so Indian food will always have a special place in my heart.
However, when I began traveling overseas, I was introduced to various cuisines that blew my mind.
My curiosity and love for food led me to want to recreate these dishes at home. Over time, I began to mix and match the flavors and techniques I learned. These experiences shape the recipes I share on my blog today as I try to inspire my readers to step out of their comfort zones and try something new in their own kitchens. Our kids are great motivators too. Sometimes doing something for them can lead us to a new path, for example, I now make amazing Japanese food at home because my kids love it very much but eating it out often in not affordable.
When I started decorating cakes, it wasn’t a popular skill in Israel, and finding formal classes or workshops was nearly impossible. The few available resources were techniques I had already learned growing up at home. This meant I had to look elsewhere, but online resources were limited back then and not as accessible as they are today.
Because of this, trial and error became my greatest teacher. I spent countless hours experimenting, making mistakes, and learning from them. Every challenge pushed me to be more resourceful and creative.
Looking back, those early struggles taught me resilience and the value of perseverance. They inspired me to create a blog where others could find the guidance and support I wished I had when I started.
Thank you for this question. It truly captures the essence of my blog’s value proposition and is one of the main reasons I started it.
Growing up, I often heard the saying, “Give a man a fish, and you feed him for a day; teach him how to fish, and you feed him for a lifetime.” This philosophy has been the guiding principle behind my blog. I believe that by teaching people the skills and techniques behind cooking and baking, they gain the confidence to create something uniquely their own, adapt recipes to their needs, and even troubleshoot when things don’t go as planned.
Providing recipes is helpful; even ChatGPT can give you a recipe, but empowering someone with the knowledge to understand the “why” and “how” behind the process is invaluable. It turns cooking from a task into a creative and enjoyable experience. My goal is to equip readers with the tools they need to feel at home in the kitchen, experiment fearlessly, and make cooking and baking an integral part of their lives.
Life is all about balance. Eating healthy doesn’t mean you can’t indulge in something sweet or comforting now and then. It’s a principle I’ve tried to teach my kids from the very beginning.
In our home, we always have some form of salad or fresh vegetables at every meal, even if it’s as simple as sliced cucumbers and tomatoes on the table. Because this has been a constant, I’ve never had to bribe or coax my kids into eating their veggies—they naturally see it as part of every meal.
When it comes to cooking and baking, I approach everything in moderation. I allow indulgent desserts while ensuring healthier options are equally appealing. By teaching my family the importance of balance, I hope to instill habits that make healthy eating feel natural rather than restrictive.
For other parents, my advice is simple: make healthy options readily available and part of everyday meals without pressure. At the same time, allow room for treats to show that food is meant to be enjoyed, not feared.
My mom was an incredible inspiration in my life. She faced a tough journey, yet she remained positive and determined. When I was just two years old, my dad passed away, leaving her as an uneducated single mother with three kids and no financial support.
She worked tirelessly to put food on the table and give us a decent education. When I turned ten, she made the heartbreaking decision to leave overseas for work, and our family was separated. We lived with relatives for some time and eventually went to boarding schools. Despite the physical distance, she instilled in us a deep sense of family and ensured we always stayed close and supported one another.
One of her most valuable lessons was that hard work always leads to success. That philosophy has guided me not just in life but in my career as well.
When it came to cooking, my mom’s approach was unique and inspiring. She never followed recipes or gave us exact instructions. Instead, she taught us the basics and encouraged us to make each dish our own. If you asked her how much of an ingredient to use, she’d say, “a little bit,” “just a pinch,” or “about a finger deep.” It wasn’t about precision; it was about intuition and creativity. This mindset shaped my culinary journey, teaching me to trust my instincts, experiment, and take pride in making something uniquely my own.
Her resilience, hard work, and approach to life and cooking have profoundly influenced not just my career but also the way I view challenges and opportunities in life.
Having a daughter with special needs has shaped my journey in profound ways. It meant that I couldn’t travel overseas to give classes, attend cake shows, or open a storefront, as she required a lot of my time and energy. Instead, I’ve channeled my passion into areas that allow me to work from home, like sharing my creations online, teaching and connecting with a global audience from my own kitchen through my blog.
Living in Israel has made a huge impact on my cooking and baking.
Israel has a mix of beautiful cuisines from Middle Eastern, Mediterranean, traditional Jewish, and Arab food. Some of these recipes have introduced me to unique ingredients like zaatar, sumac, and baharat.
In addition, Israel has fresh veggies and fruits that are locally grown. So, relying on seasonal produce transforms the way I plan and approach my recipe development.
I love making traditional food like pita, tahini, and challah, which are fun but also highlight the simplicity of our lifestyle.
For example, on Thursday, we eat pita bread with hummus and salad. Very simple, and yet it’s a full meal here!
Some advice I’d give would be
Practice Consistently – No matter how much you learn, hands-on practice will always be your best teacher. The more you bake and decorate, the more you’ll refine your skills.
Embrace Mistakes and Experiment – Don’t be afraid to try new things and make mistakes. Some of the best lessons and techniques I’ve learned came from failed attempts.
Invest in Quality Tools – Start with good-quality tools that you truly need. This will save you from collecting unnecessary items and make your work much more efficient.
Focus on Presentation – Details matter. Simple additions like cake boards, ribbons, and coordinating colors can elevate the look of your cakes dramatically.
Take Classes and Keep Learning – While trial and error is valuable, taking professional classes can fast-track your growth. Invest in yourself by learning from experts when you have the chance.
Honestly, I’m still finding my own sweet spot there! But, in general, I try to
1. Plan ahead – for example, Sunday and Monday are my video days because the house is all to myself.
2. Involve the family – My husband helps with simple blog work when he can. But also with brainstorming for future posts.
3. Of course, the kids feel very involved because they are my taste testers.
4. Flexibility – I adapt my plan when necessary. For example, when I have important family events, the blog work is on hold!
5. Priority – No matter how busy I am with the blog, I try to keep time for myself or the family. I go for my walk and workout every day!
For the future, I’d simply like to keep making this site more useful — better recipes, better instructions, better videos, and more ways to connect with the people who cook from them.
This is a deeply personal and painful topic for me as an Israeli. The events unfolding are heartbreaking, and the human toll—both in Israel and in Gaza—is devastating. The hostages taken are an unbearable reality, and my thoughts are constantly with their families who are living in unimaginable fear and uncertainty. At the same time, I recognize the immense suffering of civilians in Gaza, many of whom are caught in a cycle of violence they did not choose.
I firmly believe that innocent lives, no matter where they are, must be valued and protected. It’s difficult to process the grief, fear, and anger this conflict stirs, but I hold onto hope for a future where this kind of violence is no longer the answer and where peace and security are attainable for everyone in the region.
These are not easy times, and the situation is incredibly complex. While I am deeply connected to my country, I also advocate for compassion and understanding across all sides. We must strive for solutions that prioritize humanity and end the suffering for everyone involved.
As a parent, the thought of my son going into the army is both a source of pride and a heavy weight on my heart. In Israel, serving in the army is a rite of passage, a responsibility that nearly every young person takes on to protect our home and our future. I am proud of the values of duty, resilience, and service that the army instills, but as a parent, I can’t deny the worry that comes with it.
No parent wants to see their child in harm’s way, and the world we live in makes this reality even more challenging. At the same time, I know that this experience will shape him in profound ways—teaching him leadership, teamwork, and the ability to handle difficult situations.
I hold onto hope that the day will come when our children no longer need to serve in this way, that peace will prevail, and that their futures will be defined by opportunities to build and grow, rather than to defend and protect. Until then, I will support him in every way I can and stay hopeful for his safety and the safety of all young people serving.
Having a daughter with special needs has been one of the most transformative experiences of my life. It’s taught me to slow down, appreciate the small victories, and redefine what success and happiness truly mean. I’ve learned so much about resilience, unconditional love, and the importance of creating an inclusive world where everyone has a place. She’s shown me the beauty of individuality and the strength it takes to overcome challenges, and I’m so grateful for the lessons she teaches me every day.
There are definitely challenges, like navigating therapies, schools, and systems that aren’t always inclusive or accessible. At times, it can feel isolating or overwhelming, especially when people don’t fully understand her needs or abilities. But those challenges are balanced by the joy she brings into our lives. Every step forward, no matter how small, feels monumental, and it reminds me to focus on progress rather than perfection.
I’d like people to know that parenting a child with special needs is just like parenting any other child—full of love, laughter, and challenges. It’s about understanding their unique needs and celebrating their unique strengths. One of the most important things people can do is approach families like ours with empathy and an open mind. Inclusion isn’t just about policies or accommodations; it’s about kindness and making space for everyone to feel valued.
My daughter inspires me every single day with her determination and courage. She approaches life with such a pure sense of joy and resilience, even when things are difficult. Watching her tackle challenges head-on motivates me to face my own struggles with the same strength and positivity. She’s a constant reminder to celebrate life’s little moments and to never take anything for granted.
Balance is always a work in progress, and I’ve learned to prioritize what truly matters. Having a strong support system—whether it’s family, friends, or professionals—has been crucial. I try to be present in the moment, whether I’m focusing on her, my work, or myself. It’s not always easy, but I’ve learned to be kind to myself and accept that I can’t do everything perfectly. What’s most important is that she feels loved, supported, and understood.
I wouldn’t call it a compromise but rather a shift in focus. While I’ve missed out on some traditional opportunities, I’ve found immense fulfillment in the work I’ve been able to do. I’ve built a community, shared my skills, and inspired others—all while being present for my daughter. That balance is a dream in itself.
Embrace the journey as it unfolds. Adapting and pivoting is okay; sometimes, the unexpected path leads to incredible opportunities. Use your unique circumstances as a source of inspiration and innovation. Remember, success isn’t just about where you go—it’s about the impact you make along the way.
I am on many social networks. I hope you will follow me there, keep in touch, and join my journey with the most recent events, recipes, and tutorials.
You have a lovely family. I enjoyed getting to know you. I look forward to growing our bloggy friendship Hugs!
Thank you so much !! Thank you Katherines
nice one please what is your instagram name and I would love to get your e books on recipes
Thank you Faith.. All my social media names are Veena Azmanov (Instagram, Pinterest, Twitter, Facaebook)
If you sign up for my newsletter – you will be given the link to download the Ebook. Thanks
Thank you,good l can iget your cake book,am fresh from collage.
Hi Esther. Thank you hun. But all my recipes are free here on the site. The only thing I have on my online shop is Calculated recipes for cakes which would be useful only if you are a cake decorator. If not just enjoy the recipes for free – and share my blog with your friends.
I love your website go to it almost everyday love every recipe so accurate. Please publish a book – would love to have one of yours as a keepsake and quick refrence in my kitchen.
Thank you so much Norma. Appreciate this comment so much
HI Veena – you are such an amazing person. Keep up the good work. Love your recipes.
Thank you so much Janet
Hi, Veena, love your blog and love your recipes both baking and cooking and now that I got to know you – wow you are a wonderful person.
Agnes I replied to your previous question on the post. You can air dry it. so just leave the mat at room temperature over night or couple house and the lace will dry out.
hi chef how r u i m sumit kumar i m bakery chef i love baking and cooking i need help chef i need fondant simple recipe i make fondant paste can you give me recipe chef
thank you
You can look for all recipes under the page – recipes or
Veena, You are amazing! Thank you for sharing your recipes (zucchini sticks, mango pops). I will be sharing them with many parents & children wishing to eat healthier. I'd love to learn more about healthy indian cooking with vegetables & spices.
Thank you so much Maureen.
Hi Veena, thank you for sharing. I just watched your ABC recipe andthink it is brilliant. As a Singaporean with family flying with SQ, I was so happy to read that you used to fly 🙂
Thank you again for sharing your tips.
Thank you so much Jade <3
Hi Veena i like to do a baking and sugarcraft course from delhi can u guide do u take classes
I am in Israel darling <3