Passion & Interest

As George Bernard Shaw said, “There is no love sincerer than the love of food". Since my childhood, I 've always believed that cooking and serving food is a form of expressing your love. My love for cooking started when I was five years old. Though I am not a gastronome in the real sense, my senses always enjoyed the aromas and smell of fresh spices, herbs and vegetables. When my grandmother pounded ground pepper, coriander and cumin seeds with a mortar and pestle, my fascination towards the kitchen tools and utensils grew more and more. The ancestral brass utensils and wooden tools unlock my earliest memories of my childhood and adolescence. Being raised in a strictly vegetarian family, I understood that most of the families from other cultures have different perceptions regarding vegetarian meals. I thought that they might have been trying a small subset of vegetarian meals – boiled or steamed vegetables in a salad or as fillings in a burger. I started experimenting with exotic seasoning and herbs and made my friends explore wide varieties of vegetarian foods.

Coming from a family of expert cooks who mastered the art of Indian vegetarian cooking, I have adapted various ancient and modern techniques of cooking vegetarian cuisine in my daily life. As my interest grew further, I focused on a range of cuisines – Italian, Mexican and Chinese. Exploring other cuisines helped me to discover the tastes of different individuals. It was a wonderful experience to gather knowledge of food cultures and history – some foods are cooked and eaten on special occasions and festivities. I believe that it is essential to have a deeper understanding of the flavours of the food ingredients so that you can impress your guests with your delectable meals. Usually, my thoughts revolve around the cookeries that most individuals enjoy as a complete meal - starters, main course meals and desserts, but I‘ve also started to comprehend the choices of health preferred individuals and foods that provide medicinal properties. When my son was born, his frequent flu and croups made me cook therapeutic food.  I‘ve learnt these cooking methods and recipes from my grandmother, who was adept at making stews, broths and concoctions in an Ayurvedic system.

 As I wanted to share my sound knowledge in cooking techniques, I started taking an interest in food writing. I discovered that food bloggers can be great influencers. They motivate food lovers to develop culinary skills and gain in-depth knowledge of the food sectors and cookeries. So I thought, why not give it a try…