A sumptuous travel through the taste buds, meandering traditional, ethnic and mixed delicacies
“Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavours — it’s how you combine them that sets you apart” I couldn’t agree more with Wolfgang Johannes Puck — an Austrian-born American celebrity chef and restaurateur. But for me, cooking is much more. An avid nature lover and rains, I have carefully and conscisouly woven those into my culinary skills. I’ve taught myself how to use good, fresh ingredients and prepare them as simple as possible by cooking only to enhance their intrinsic flavors.
Born in Kerala with Tamil tradition, raised in what is now Telengana, lived many years in New Delhi and presently settled in the Middle East, I have realized the very different and unique tastes from these regions. Again to borrow the lines of Wolfgang Puck, for me, “cooking is an expression of the land where you are and the culture of that place.” But I do not stick to rules when cooking, I rely on my imagination as well.
Of course, my mentor was the paternal grandmother, who is the first chef in my mind. Growing up watching her cook, I realized that the success of culinary lies in satiating taste buds. It is from her that I also learnt the importance of fast cooking. Her time management was excellent as she optimizes her time in cooking different dishes in a kitchen that sans modern gadgets of today. Sometimes I also wonder how she did that as she was fond of chatting with the neighbors and going out for films.
My daughter has been the inspiration to start this blog. Her inquisitive mind rather made me do the extensive research for the palatable that I make. Unlike many girls of her age, she loves cooking a lot and helps me in my little kitchen.