My Approach

When I moved to America and began experimenting in the kitchen, I noticed that while there were obvious differences between the ingredients and techniques used in Indian and Western cooking, there were also strong similarities. When I made my curries, stews, and soups, I first cooked aromatics like onions, garlic, and ginger in hot fat, just as Westerners do, and then added spices. And like Westerners, I added fresh herbs at the end as a finishing touch, sometimes with a squeeze of fresh lemon or lime juice.