From A Gourmet Cook, Food Writer And Author Of "The Dance Of Spices: Classic Indian Cooking For Today's Home Kitchen"
If Two Decades Ago Someone Had Asked Me If I Wanted To Become A Gourmet Cook, I Would Have Just Laughed. How about a food writer? I would have said, not a chance. How about an entrepreneur? My answer would have been, are you kidding?
Today I am all three.
Twenty years ago when I first came to America, I did not know much about cooking. In my new home in Columbus, Ohio, I rolled up my sleeves and tried to replicate what I had seen in my mother's kitchen, she was my role model she set a standard of excellence in me.
I used ingredients that were readily available in local markets and began experimenting.
The first of those experiments – handmade cabbage rolls stuffed with spiced mashed potatoes – won the recipe a spot on the local newspaper's food pages. As a hobby I continued to share recipes every week. A few readers also called to check whether I had written a cookbook. I was flattered and determined to generate a collection of recipes. Ultimately, my adventures in spicy experimentation led to the publication of my cookbooks.