Hello! Vanakam! Namaste!
If you landed on this page intentionally then hats off to you. If not, its okay, please go ahead and read, I promise you it wont be that bad.
Like most women I love to cook. I was always interested in cooking, but never really quite put my hands on it, until I was engaged. One of my very first experiments was tamarind gravy (tamarind kolambu). It is a south Indian base for many authentic dishes. Well, I do not want to get into the specifics of the effects of my experiment, it will suffice to say some had numb tongues for quite some time. Ha ha ha! For those of you who suffered, I am proud to hold my head high and say that today "tamarind vathal kolambu" is my signature dish. I have practiced time and again and cooked this dish to perfection.
That being said, today I experiment with Italian, continental, oriental and last but not least Indian cooking. I for one, always approached cooking from my heart. The thought of mouth watering, tongue tickling, nerve grinding, emotionally scintillating, mind blowing dishes is completely earth shattering for me. What I found during my transition period is that cooking should be approached with mind and soul. Thus I want to extend the idea of emotional intelligence to my kitchen. In simple terms cooking with an awareness of what go into your dishes, why some ingredients go with certain others like a match made in heaven, what are your protein sources, carbs. Did you know that peas is not just a protein source but also a carb? Understanding this has helped me see my dishes in a whole new light. There is a beautiful saying in tamil "Unavae marundhu, marundhey unavu" - Food is medicine, medicine is food. Now I have great respect for food and anyone who cooks.
My promise to you won't be to bring the most exotic dishes, but to bring simple, healthy and yet practical dishes. Thank you for you time, its me signing off now!
If you landed on this page intentionally then hats off to you. If not, its okay, please go ahead and read, I promise you it wont be that bad.
Like most women I love to cook. I was always interested in cooking, but never really quite put my hands on it, until I was engaged. One of my very first experiments was tamarind gravy (tamarind kolambu). It is a south Indian base for many authentic dishes. Well, I do not want to get into the specifics of the effects of my experiment, it will suffice to say some had numb tongues for quite some time. Ha ha ha! For those of you who suffered, I am proud to hold my head high and say that today "tamarind vathal kolambu" is my signature dish. I have practiced time and again and cooked this dish to perfection.
That being said, today I experiment with Italian, continental, oriental and last but not least Indian cooking. I for one, always approached cooking from my heart. The thought of mouth watering, tongue tickling, nerve grinding, emotionally scintillating, mind blowing dishes is completely earth shattering for me. What I found during my transition period is that cooking should be approached with mind and soul. Thus I want to extend the idea of emotional intelligence to my kitchen. In simple terms cooking with an awareness of what go into your dishes, why some ingredients go with certain others like a match made in heaven, what are your protein sources, carbs. Did you know that peas is not just a protein source but also a carb? Understanding this has helped me see my dishes in a whole new light. There is a beautiful saying in tamil "Unavae marundhu, marundhey unavu" - Food is medicine, medicine is food. Now I have great respect for food and anyone who cooks.
My promise to you won't be to bring the most exotic dishes, but to bring simple, healthy and yet practical dishes. Thank you for you time, its me signing off now!
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