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Tell me a little about yourself and your background.

I was born and brought up in Mumbai. I did my MA in English Literature, and after I got married, I finished my law degree. My husband and I just celebrated our 38th anniversary. I enjoy volunteering, dancing, and learning new languages. 

Tell me about how you became interested in cooking. Who taught you to cook, or are you self-taught?

Before I got married, I didn't know how to cook. My elder sisters-in-law were great at cooking, and my eldest sister-in-law taught me to cook. When my son was born, I started experimenting with food. I learned recipes for his lunch and picked up baking to make cakes for his birthday. 

Tell me a little about the dish you submitted. What are the origins of this recipe? Is this recipe your own or passed down in the family?

The recipe I submitted is ancestral and is passed down through 2 generations. My mother taught me how to make it. It is a fast and effortless winter dish made of Bajra (Pearl Millets), Sorghum (Indian Millet), pigeon peas, and Chana Dal (Split Chickpea Lentils).

Do you have any favorite dishes or any favorite food memories from childhood?

My favorite dishes are green pigeon peas, karanji, and dal dhokli. I often experiment with different foods because I don't like eating the same meal repeatedly. I also have a sweet tooth and enjoy eating all sorts and chocolates and pastries. I've made black forest cake, pineapple cake, red velvet cake, mousse, and chocolates for my children's birthdays. 

What is the one cooking tip you will never forget?

While making parathas, don't keep flipping them because they become stiff. Instead, let them cook slowly on one side and then flip it. Try to save oil by using a non-stick pan. When making curries, top it with a lid, and do not uncover it often. Let the flavors sink in. 

What do you enjoy apart from cooking?

Dancing! I enjoy semi-classical, Bollywood, Kathak, and Bharatanatyam dances. Usually, I dance for myself, but my friends and I performed before lockdown. 

What inspired you to color your hair blue?

I've thought about coloring my hair for the longest time. Since the pandemic keeps us inside, I figured, "why not color it now!" My family was not surprised. They know I believe it is normal to be abnormal. 

What's the importance of sharing a meal around the table?

Oh, that means a lot! During the winter, I make sure to spend time with friends. When we have lunch together, we often chat until late in the afternoon. Once when my friends came over for lunch, we started discussing our steps for the Kathak dance and stayed at the table for two more hours! We later had tea and kept on talking until we were hungry again.

Who would it be if you could cook for or dine with anyone?

My grandson. He lives in Canada. I miss him and would love to share a meal with him.

What advice do you have for people just starting on culinary pursuits?

I would say that cooking is effortless. Start with simple recipes so you don't get frustrated, and once you get the hang of it, you can be creative. You don't have to follow a recipe exactly step by step. If you have onions and tomatoes on the ingredient list, you can make most recipes. You should know your vegetables, and how long they need to cook. Go through the recipe before you cook, and then do the prep for it beforehand so that you do not panic at the last minute. The best part about Indian recipes is that turmeric, chili, and coriander powder are staples for almost every curry you cook. If you have your masala box, then you are set.