As human beings, we all must eat to live, but I’m going to go by the cheesy contradiction, “I live to eat!”. I take great efforts to make sure my daily life is a yummy one, and so far it has been a success, as perhaps all the recipes on this blog will tell you.
Where my love for food exactly came from, is still perhaps unclear, but I would have to cite my food-loving Indian family as the biggest influence (sorry for the awkwardly ancient picture, but its the only one I can find of all four of us in the motherland). Yes, I am proud to be an American, but I am SUPER proud to be Indian as well. Food in India is an art, talent, pure freaking magic if you will. The ability to use so many complex spices to elevate the boring and the ordinary is a craft that I am constantly trying to hone. My efforts at that can be viewed in the My Indian Table section, which is also probably what the title of my first cookbook would be, if I ever wrote one.
Originally a very recipe oriented person, I have taken lately experimenting with my own ideas and embracing the more “organic” side of cooking. In opinion, cooking doesn’t always have to be something where we need to measure everything out to last teaspoon. I love how in Indian Cuisine, one can throw in a little of this and that and the resulting dish will still end up being beautiful. Having a “feel” for your food transforms cooking from the scientific (gahh, I get enough of that in school) to the artistic. Much like how new viruses freestyle it through the body, invading cell tissues at their whim and causing deadly contagion, we too, using our pantries as our canvas, can crack open the masala daba (that’s spice box in Hindi), chop up some fresh ingredients, and create a wholesome meal.