Susheela Raghavan is founder and president of Horizons Consulting LLC., dba Taste of Malacca, a New Rochelle, New York, supplier of innovative, and gourmet spice blends for retail, wholesale, and food service, www.tasteofmalacca.com Susheela focuses on understanding authentic flavors, and adapting them to emerging palates and arising healthy lifestyles. Her Taste of Malacca product line features spice blends from around the world, with quick, easy-to-prepare recipes for pasta, noodles, rice, poultry, meats, seafood and vegetables. Her consulting services include spotting trends and developing ethnic products for the U.S. and global markets.

Susheela has over twenty-five years of product development, corporate, and research experience, in the food, spice, and flavor industries, and, in special food service establishments. Her scientific grounding, corporate experience, academic standing, culinary skills, and a keen study of world regional culture, combined with a creative, independent spirit, bring uniqueness to her products and services. Susheela has authored numerous articles on trends, ethnic cuisines and flavors, and, spices and seasonings, including, in Food Technology, Food Product Design, Fine Cooking, and Restaurant USA. She has also served significantly in the academic realm, as adjunct professor at New York University's Dept. of Nutrition, Food Studies and Public Health for seven years, guest lecturer at The Institute of Culinary Education and the French Culinary Institute, and, as a scientific lecturer for the U.S. Institute of Food Technologists. Susheela conducts numerous symposiums, and is a speaker for many professional organizations in the U.

S., and abroad. Susheela's keen interest and study of global cultures and their cuisines, spices, flavor origination, and cross-cultural cooking, have a foundation in the vast international experience she possesses. Born and raised in Malaysia, she has lived and worked in North America, Southeast Asia, South Asia, Latin America, Europe, and the Caribbean. Her forthcoming cookbook on Malaysian cuisine will be published by Hippocrene Books in 2007.