Im going to scream this from the mountain top theres no such thing as a curry. Theres six kazillion different kinds of curry. When someone asks how to make chicken curry I have to ask Which one?
Im more comfortable weaving Indian flavors into American classics.
Ive always wanted to be someone with credibility and I want my food to speak for myself.
It was improv that really helped me start coming up with recipes and just believe in my instincts. Thats why the first recipe I made up was I Aint Chicken Chicken because I finally felt bold and fearless in the kitchen which was an entirely new feeling for me.
I think there is a real misconception about Indian food being super spicy. And I know thats because when you go into an Indian restaurant it is pretty spicy. But it doesnt have to be. In fact my husband cant handle a lot of heat. Ive had to temper my cooking so that he can eat with me.
Indian food has been huge in the UK forever and ever but thats because it has a historical rooting. America I think is really ripe for it. Theres been so much interest in Indian culture.
The food in south India is the food that I really love because it reminds me of home.
I dont cook fancy every day. I dont think anybody can nor would it be very good for you.
I started cooking seven years ago for real and I started with pasta and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network or any sort of cooking channel thats what people were making. So thats where your education comes from.
I simplify the spices. Im the same way as everybody else: if I look at a recipe and theres ten spices in it Im going to have to think long and hard about when Im going to be able to make that… so I try to simplify the spices to three or four.
Im encouraged because you pick up any food magazine and theres two or three recipes involving Indian spices.
Quinoa is great for lazy day cooking because its packed with complete proteins but it cooks in only 20 minutes. And you can flavor it any way you wish! I make mine with onions lots of ground ginger turmeric and coriander and then whatever dried fruit and nuts I have around.
So many of the recipes that I come up with have a story. Im a blogger. It flowed very naturally out of me but I also knew this was a way to set my recipes apart. A they are always using interesting ingredients but B there is always a story behind it.