One of the things that I love to do most in Delhi is buy produce with my father and Great Aunt Kumud. We take a walk in the mornings either at Deer Park or the Rose Garden, and before we go home we buy vegetables from the vendors right there to cook that day.
Cooking by Heart by friends Alana and Paul is a series of short videos documenting recipes as they are shared across generations. Three of the videos in their series, including the video they filmed of my father teaching me how to make chapati, were screened at a Moviehouse event at 3rd Ward along with Everyday is a Holiday, Theresa Loong’s documentary about her father’s journey from being a Chinese POW in a Japanese camp to a US citizen.
I’ve been wanting to make an Indian coconut milk curry for some time and I finally did it! I visited Goa couple years back and got to try some a amazing coconut curries there so I wanted this recipe to be a take on those, but also incorporate the vegetables and soupiness of a Thai coconut curry.
I was so excited to be asked by Brooklyn Based to write a piece about my favorite Indian spots in Edison and Iselin NJ, which is home to one of the largest Indian communities in the US. I have a lot of memories spending time on the main drag, Oak Tree Road, with my family when I was growing up and it was a treat to write about all of the places that I love. You can read the complete article here.
I made this dish special for the Gojee potluck last week, which was super fun because I got to meet a lot of the other writers in the area. I decided to make a curried and creamed kale, kind of a take on traditional creamed spinach and also Indian saag or palak.
My good friend Danielle Gould, founder of Food+Tech Connect recently orchestrated the Farm Bill Hackathon in collaboration with Gojee last month. The Farm Bill Hackathon brought together over 120 tech and food policy experts to produce infographics, apps and tools to convey the complexities and relevance of the impending Farm Bill, a piece of legislation that comes up for review every 5 years and dictates the landscape of food and farming in the US.
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