Indian Food | The Dinner Special podcast

078: Chitra Agrawal: Following Tradition and Inspiration with Her Creations

September 21, 2015 by Gabriel 2 Comments

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ABCD’s of Cooking

On her blog, ABCD’s of Cooking, Chitra shares her family recipes from South and North India as well as her own creations from things that inspire her, like local ingredients and other cuisines. Chitra is writing her first cookbook on Bangalore recipes using local ingredients and runs a small batch Indian condiments company called Brooklyn Delhi. As if she isn’t busy enough, Chitra hosts pop-ups featuring Indian inspired cuisine and teaches cooking classes.

I am so excited to have Chitra Agrawal of ABCD’s of Cooking and Brooklyn Delhi joining me today.

(*All images below are Chitra’s.)

On Her Blog:

I guess I have been collecting a lot of my family’s recipes for a long time, and I also get a farm share every week during the growing season. So I usually take a lot of those recipes and then use whatever vegetables or produce that I have and make these recipes my own.

The name ABCDs of Cooking comes from that because ABCD means American-Born Confused Desi which is basically someone like me who grew up in the U.S. but is of Indian or South Asian descent. A lot of my cooking is an analogy of that where it’s based in traditional Indian cooking techniques but then using influences local or even just like cuisines that I grew up eating in the U.S.

I always was cooking for my friends in high school or in college. I remember even my roommate and I, we would religiously go to the grocery store every week, and as a college student, I think that was weird because a lot of the times, college kids go out and eat a lot, but we made it a point to cook at home. It was basically also the way I grew up. My parents have always even though they worked nine to five jobs, they always had home cooked meals on a table. So I think, it’s just the culture that I grew up into.

On Her Condiments Company, Brooklyn Delhi:

I make achaar or Indian pickle. So it’s basically a spicy condiment that is made from vegetables and fruits, and of course in India, it’s also made from local vegetables and fruits. A lot of times, green mangos or thin skinned lemon, gooseberries.

My farm share actually inspired me to come up with a lot of these recipes. The farm which I actually source from now is called Wilklow Orchards and they were the farm that was supplying the Greene Harvest CSA that we were a part of when we lived in Fort Greene, which is basically the neighborhood over from where we are now. And we got rhubarb, heirloom tomatoes, green gooseberries, and I started making achaars from all of these different vegetables and fruits, and I started serving them at my pop-ups and at my cooking classes, and then I got so into it.

My husband is a food packaging designer. He was like, “Why don’t we start packaging these?” and basically we just went with it, and I contacted the farmer directly and I was telling him that I tested all my recipes using his ingredients, and now I want to order like hundreds of pounds of the produce. I literally just text him, and then I get the produce, and then I make it in a commercial kitchen space that I rent out.

It really helped that I already had the recipes pretty much down. The next part was testing to see that these recipes could be shelf stable according to FDA regulations. So there’s all these different hoops you have to jump through when you are making a product for store shelves. So that was definitely a learning process. Luckily, I have a lot of friends that are in the Brooklyn community, in the food community that have either launched products or knew people that did launch. So I was able to gather a lot of this information through that network and then quickly bring everything to market. And it helped because Ben has that background as a food packaging designer. So, he was able to navigate for me really quickly as to how the label was going to look. I didn’t even know how big the font size should be or these types of things. So that was extremely helpful to have him there.

I think that achaar also is an unfamiliar condiment. So a lot of what we’re still doing is educating people on how to use it. A lot of people compare it to a chutney but it’s definitely more intense in flavor because it’s actually pickled in the oil, and the salt, and the spices versus a chutney that a lot of times can be definitely more mild in flavor. So that has been one thing where when I walk into a store and I want the buyer to try it, I have to explain through all of those different uses of the product versus if I was selling like a ketchup or something like that. So I think that’s probably been the main challenge, but it’s also been cool because a lot of store owners that really love the product, had been huge advocates for us, and when you have that type of support from local stores that are talking to their customers about new products that are in the store, they become advocates for us when we’re not there.

On Writing Her First Cookbook:

The cookbook is all going to be about Bangalore, South Indian style cooking. My mother is from Bangalore. So all of the recipes are based in traditional South Indian cooking techniques but also, as I cook at home, I am using a lot of the local ingredients that are found seasonally. So that’s the spin on it and it’s all vegetarian. A lot of it is gluten-free. I am a lifelong vegetarian, so this book is the story of my family and how, a lot of these recipes came to be. I have just been working on that for the last year or so.

There are so many different types of cooking in India, and they actually vary quite a bit. My dad is from North India. I guess I can speak to the difference between those two cuisines, what you find in the restaurants a lot of times, North Indian cuisine, non-curry. But South Indian cooking is a lot based in rice, lentils, you may know, dosa or idli, the fermented kinds of foods, and then both regions have dals but I’d say that like sāmbhar or rasam, these are some of the lentil dishes that are popular in the South. And so those are some of the differences. Even some of the spices, like curry leaves, are used more in South India. Black mustard seeds, even the beverage is different. So after a meal, you’ll drink tea in the North usually, and in the South you drink coffee that has chicory in it. So those are some of the differences but even in the book I talk about how, the cooking that is of my mom’s family from Bangalore is a lot different from South Indian cooking that may exist in Tamil Nadu or in Andhra Pradesh.

Bangalore is a city in Karnataka. So there is all of these different layers to cooking, and especially regional styles of cooking in India vary not only from North, South, East, West but within South India, to even from household to household. Because when I was researching a lot of the recipes, I found that my aunt may make one recipe that is according to what her mother-in-law may have taught her versus another aunt that is making the recipe according to how my grandmother taught her.

On Her Pop-Ups and Teaching Cooking:

I guess the pop-ups started because I started selling prepared foods at some markets in Brooklyn and my friend, who I used to do the prepared foods with and a pop-up that was Indian Mexican. So we started coming up with all of these different recipes, we did Indian Tacos at this one market. And that was actually pretty soon after I had started the blog, too. So I started to realize that, not only do I like writing about and creating the recipes, but I really like feeding people, and so that part became one that I wanted to explore further. After doing the market, we decided to do a pop-up supper club. That was in 2009, and we were just playing around with all these different recipes.

We would make like Indian Tamales. We would make all these enchiladas, all these crazy sauces and condiments, and then we would invite people, and this pop-up was in her house. And so we would literally would have these tables in her dining room and set it up all nice and everything, and then we put out tickets, and people bought them, and they would show up at her house. And so it was so fun.

So we did those, and then I started doing some of my own, where I would do, I did one at Brooklyn Winery, where they had someone that paired the wines with my meal. So that was the North and South Indian dinner I had done. And now, I do a dinner with my friend Diana Kuan, who is a cookbook author. She wrote, The Chinese Takeout Cookbook. So what we do, and this one is called Tangra, we make up recipes that are mix of Indian and Chinese cooking, and it’s all vegetarian, and also uses local ingredients. We always partner with a farm and also a local brewery, and then we are able to offer our creations to whoever wants to come.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Chef’s Table on Netflix. That show is amazing.

What are some food blogs or food websites we have to know about?

Not Eating Out in New York, my friend, Cathy Erway’s site. She posts every week and it’s very interesting because she also is very in tune with seasonality and what she is getting in her farm share. And she also calculates how much each meal costs because for a year or two what she did was, she just cooked at home. So it’s an odd pairing to be eating-in every day in New York. It’s like the city of restaurants. I feel like she has a very cool take and spin on what she does, and she posts very frequently, which I feel like is sometimes the anomaly now with a lot of food bloggers, myself included sometimes.

And then another one that I’m sure you may know is A Brown Table, Nik Sharma, I feel like his photography is just mind blowing, and he is such an awesome guy too. He always has super creative recipes and I love his blog.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

On Instagram, I love Diana Kuan’s feed, who I partner with for our pop-ups because not only is she a really talented chef, but she’s also a talented illustrator as well. So she always has something really cool that she’s working on on her site. I love The Feed Feed, they are reposting photos from other food bloggers or food Instagrammers, and there’s always something so interesting that you can get from there. And then, of course, I love again, A Brown Table and his Instagram feed.

What is the most unusual or treasured item in your kitchen?

So, this is my tempering pot. It’s this little pot and basically this is what I fry all my spices in. You put just a little bit of oil and then different spices, and what happens is in the hot oil, the spices, the flavor just blooms, and after that, you pour the spices, the tempering, on top of the dishes. So it could be a lentil dish or it could be a yogurt dish. But I love this thing. I take it everywhere when I’m teaching classes, and I always encourage students to buy one as well because I think because of the small surface area, it really does the job well, and I love poaching eggs in it because it’s so tiny that you can poach an egg perfectly in it.

In different parts of India, it’s called different things. So sometimes, it’s called what tempering is, it’s called chaunk, or it can be called vagharne, or it can be called tadka. So there’s all these different names.

Name one ingredient you used to dislike but now you love.

Oh, bitter gourd. When I was growing up, I hated it. It was just so bitter, and now, I’ve developed a taste for bitter things. So I actually, I’m going to include a recipe for bitter gourd chips in a cookbook, and there’s a farm actually, Hepworth Farms, that started growing bitter gourd locally, too. So it’s awesome because we can get local bitter gourd and, yeah, the bitter flavor, I like it now.

What are a few cookbooks that make your life better?

Well, I have like all the Ottolenghi cookbooks. I feel like I just love looking at those photos. They’re just amazing, and I think he just combines recipes in such interesting ways. Another cookbook is of course Diana’s cookbook. That’s my Bible for Chinese cooking, The Chinese Takeout Cookbook. Louisa Shafia’s, New Persian Kitchen. I have that. I have so many cookbooks piled up all over the place for looking at, but those are some of the ones that I really love, and of course, the classic Madhur Jaffrey cookbooks, An Invitation to Indian Cooking, A Taste of India, all those classic ones are like gems.

What song or album just makes you want to cook?

Well, I love Shangri-La by The Kinks. I love that song on so many levels, but what I love about it too, I guess, when you compare it to cooking, is that, it always surprises you. Some parts of the song are really sweet and all of a sudden, it becomes this cacophonous noise, and I love that about cooking too. There’s the slow simmer and then if you’re tempering spices, the crackling of the spices, so it’s that type of dynamic, I like.

On Keeping Posted with Chitra:

Probably Instagram, and I am just Chitra, and then on Twitter, it’s my blog, ABCD’s of Cooking.

076: Rakhee Yadav: Discovering a Passion for Food

September 14, 2015 by Gabriel 4 Comments

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Boxofspice

Rakhee is from India and lives in Holland and her life’s goal is to be more adventurous in trying new foods. On her blog, Boxofspice, Rakhee incorporates Indian spices in many of her recipes and shares her food creations as she navigates through her relatively new passion of food.

I’m so happy to have Rakhee Yadav of Boxofspice here on the show today.

(*All images below are Rakhee’s.)

On Her View of Food:

I grew up in India as you know and I wasn’t really encouraged to be in the kitchen or to cook. Because India is such a different culture, mostly in the middle class, which is how we were, food is cooked by someone else. A cook will come in, we had a lot of help and my mum was particularly finicky about her space. So I was not ever allowed in, so I think food for me was something that mum did.

We ate really only Indian food, and I’m a vegetarian and I was an extremely finicky eater. So there wasn’t a wide variety of food. I always said growing up that for me food was about surviving. I didn’t really enjoy food that much. I was sick a lot, it was just bland food.

It was really in my 20s that I began to somewhat experiment, and by experimenting I mean a little more spice in my food. I would not say no to everything. So food, yeah, food was not on my radar of fun things.

I was sick a lot, so I had a lot of tummy problems. I was not allowed to eat a lot of spices. So food was not an adventure, it was just something I ate to stay alive. That’s really how . . . it sounds very dramatic but that’s how I felt.

I think most bloggers would say that they love to cook or food was very interesting to them, therefore they began the blog. For me it was quite the opposite. I think it was because of the blog that I discovered that I could cook and not just that I could cook, but I did a pretty decent job of it. There were happy faces all around and that’s a big gratification factor I think for any cook, is to see the joy on someone’s face when they’re eating your food.

I never thought I could cook. I always thought I was a bad cook in fact, so for me to suddenly discover, and that’s what’s so funny about life, where it takes you … Boxofspice made me get out there and try new things and experiment with food and that’s how I realized I can cook.

On How She Learned to Cook:

When I moved away from India I was forced to cook. I lived in the US for a few years and suddenly there was no one, there was no back up, and even in the US again, it was very functional. Food was functional, but I realized that I had absorbed a lot of what my mother did for me, or made for me, and that’s really the basis of where it all began.

The rest is research, research, research, and recently I have decided to take the blog in a slightly different direction to where it is now. I want to explore the Indian aspect because Indian food is so varied. I have not even scratched the surface. So yeah, it’s research. It started from a base point and then building on that, from blogs, from cookbooks, from every source that I can find.

On India and Holland Influencing Her Cooking:

I grew up only eating Indian food. I mean literally. I think the first foreign food that I tried was pasta, and that was when I was 29. So I grew up purely on Indian food and really I did not want to try anything because Indian food is so vast.

Again, I was not experimenting at all with food at that time. I think the challenge in Holland is that I don’t get all the ingredients here, so the challenge is how to turn an Indian dish into an Indian dish, but with a limitation of ingredients. That’s where the Dutch aspect comes in. I have never heard of kale before I came here. So those kinds of things, like using kale instead of something else that was Indian. That is the kind of fusion that comes about in my food now, which is out of necessity and not really because I want to do fusion but because I have to.

On How Food is Enjoyed and Shared in India Compared to Holland:

I think everything that happens in India happens around food. We live in large families in India. You’re never really alone in India, and everything revolves around food, whether it’s tea time or lunch time or dinner time, and we as opposed to Holland, we eat three warm meals in India.

The women usually are always in the kitchen cooking and it’s always fresh meals. You will never have leftovers and stuff like that but in Holland again, it’s functional, breakfast is bread, lunch is bread. So it’s slapped on cheese and bread is put together just because it needs to be done, it’s lunch, done. And dinner really is the time when the family will come together. That is not the way in India. India is really . . . and when you see a table, even if it’s a regular meal in India, you will have four or five things to eat. It’s a lavish spread but in Holland again, not the case.

Dutch meals revolve around meat and since I’m vegetarian, that obviously cannot happen. And the minute you take the meat out, all you are left with is mashed potatoes and boiled vegetables. So there’s very little spices involved in Dutch food, and for me, my food has to be pretty. Being a picky eater I needed my food at least to be pretty, and I think that’s what I try and achieve with my photography for the blog.

On Her Blog:

I think three years ago, that’s how nearly old it is, I had a ridiculous amount of time on my hands then. I’m trained as a graphic designer and I’m used to crazy hours and working really like crazy, and suddenly I was at a creative dead end, so to say. Again, food was not really that important to me then but design and photography are my life. So for me, I think the food kind of brought it all together, and why a food blog you might say? I think even at that point food was not really the deciding factor. I wanted to see if I could do food photography. So food was kind of by the way. It is only in the course of these three years that food has become . . . it really is an obsession at this moment and photography as important as it is has taken somewhat of a back seat.

Food I feel is not so different than photography because both are . . . I think it’s a lifelong process of learning, and I love the fact that I don’t know it all. I love the fact that I have so much to learn and the excitement and the adventure in finding out. I think that’s what keeps me going with the blog.

Sometimes I look at an ingredient in the supermarket which is seasonal and I may say, “Hey, that looks interesting. I have never used that before, I wonder how I can use it.” I will then go back to my computer and research how many possible ways I can use that particular ingredient, which will be the star of the dish. I’m extremely close to my mother and she was a brilliant cook. So I want to revive the dishes that she used to make. With the ingredients that are available to me here I want to see how I can do that or change it around a little bit so that it becomes mine.

On Becoming More Adventurous with Food:

I would still say I’m far from adventurous. I’m trying very hard and when it comes to trying anything vegetarian or even vegan I will try it absolutely. In the past it would have been a big no, but what I’m trying now is that even with meats I at least try it. I think that is something that is developed because of my daughter. Because that’s what I tell her. “At least try it.” If you hate it, we’ll put it aside, we’ll come back to it maybe a year later. I want to practice what I preach, so I do try but I’m definitely not there yet.

I have bad associations with meat, but I do eat chicken only if I make it at home. So yeah, it’s still a process. It’s baby steps.

I think in India we are kind of rice snobs, that’s what they call us. I would not eat any other rice but basmati rice. That’s a long grain, it really is fluffy when it’s ready and it’s just as beautiful rice. Risotto to me was just like . . . I looked at it and I was like “what is this rice?” It looks like it’s bad quality rice, but obviously that’s not true. And when I tried it, it’s one of my favorite dishes today.

How to Start Becoming More Adventurous with Food:

I think the people who are finicky are scared and I am scared and I think the biggest thing is to face your fear. It really is not that bad. I’ll give you an example. I recently tried cold cuts. For years I have looked at cold cuts and I thought I don’t understand what the deal is. It doesn’t look appetizing, but when I tried it, because this friend of mine said “try it for God’s sake, you may surprise yourself,” and I did and I have to tell you Gabriel, I was shocked because it was good.

So just go out on a limb and just put it in your mouth. What’s the worst that can happen? You hate it, or you spit it out, that’s really the worst that can happen.

And you never have to try it again. I can assure you that most often, at least in my case, I have tried it again, I want to try it again and it leads to other things.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

I like to watch MasterChef just because I’m completely in awe of how the people are just able to make stuff out of nothing because that’s not my process. I think I would suck at that. So I love watching that, people who are so creative and just so brilliant. So yeah, I think that’s one show and I do like to watch Jamie Oliver Quick Meals.

What are some food blogs or food websites we have to know about?

I did just stumble upon a new blog recently, it’s called Oatgasm. It has the most beautiful photography, and the writing is just poetic, and she is just 17. You have to look at this website.

And of course there is Linda Lomelino. She’s a hero for any baker out there. So she influences me a lot in terms of the kinds of things she puts together, the pairings and also the photography. And there’s one more – Smitten Kitchen. I admire her immensely because for her it’s not only about the photographs at all, it’s just the recipe and that’s just fantastic.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

I’m not a big social media person. I think I just got on Instagram a couple of months ago. I follow a few people but I don’t really watch out for any particular ones. I’m just drawn by a particular style of photography and I do that every day. So I look out for new people every day and I think because I’m so new to Instagram, I’m following new people every day. I don’t have anyone specific.

On Facebook I have a few like Will Frolic For Food, Our Food Stories. I think food blogs that are so organic, the ingredients are so beautiful, and the way they put it together is so beautiful. It’s not contrived, it all seems so natural. I like that about them.

What is the most unusual or treasured item in your kitchen?

I think it’s my handheld mixer. I refuse to buy a kitchen machine. I do every possible thing with that hand mixture. I go through them pretty fast, I have a new one every few months.

Name one ingredient you used to dislike but now you love.

Maybe it’s not an ingredient but a vegetable. I used to hate spinach, I’d refuse to eat spinach and I love it now.

What are a few cookbooks that make your life better?

I don’t really read cookbooks. That may sound really odd, but I think most of my stuff comes from talking to my mother or online food blogs.

Every week I say I’m going to go out and buy a cookbook because I see a lot of the blogs doing that, and I know I can learn a lot but I just . . . remember Gabriel, this is very still new to me, so I’m still in the process of trying everything.

What song or album just makes you want to cook?

It would of course be John Mayer’s newest album, Paradise Valley. I love every song on that album. I just want to have a glass of wine in my hand and be cooking away.

On Keeping Posted with Rakhee:

I think the best way is Facebook or Instagram. I’m also on Pinterest. I’m not that active. I’m trying to be. It’s just an effort for me, but the best way really is Facebook and Instagram.

041: Nik Sharma: Exploring the Culinary Arts and Food Photography

May 27, 2015 by Gabriel Leave a Comment

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A Brown Table

Nik grew up in India and the United States. The non-traditional dishes on his blog represents this experience. He believes in using fresh, seasonal whole foods and knowing where his ingredients come from. A Brown Table was recognized by Better Homes and Garden in 2014 as a top ten healthy food blog. Nik recently gave up his job in the pharmaceutical industry to follow his dream of learning more about the culinary arts.

I am so happy to have Nik Sharma of A Brown Table here on the show today.

(UPDATE: Since recording this episode, A Brown Table was chosen as the winner of the International Association of Best Culinary Professionals – Best Photo Based Culinary Blog of 2015, and is a Finalist in the 2015 Saveur Blog Awards for Best Photography.)

On His Upbringing in India:

I come from a mixed background where my dad is from the north and he grew up Hindu and my mother is Goan who grew up Catholic. So it’s an infusion of cultures which is what I try to reflect in my food, but it’s also something that I grew up with where you eat everything.

That is something that my parents gave us, both me and my sister the opportunity to do that. We were very fortunate in that sense to try everything out at least once. But make up your mind about it and then you decide. That is something I strongly believe in. I think people should explore food. There’s a lot out there. And have fun with it more than anything.

On His Interest in Cooking:

Growing up, both my parents had day jobs. I think Thursdays were my day off from school and I had to take care of my sister at a certain point. So she would come home from school and she hated my mother’s food.

My mother’s a good cook but I feel like my grandmother, her mother, was a better cook. We always lean through with my grandmother’s food. Anyway, I started learning how to cook at that age because neither of us wanted to eat what my mother cooked. It was good food. It just wasn’t something that we were interested in so I started exploring, going through my mother’s cookbooks and notes that she had collected before getting married, and I started exploring those recipes by myself.

A lot of them were desserts. I have a strong sweet tooth that shows up quite a bit on my blog. So that’s when I started to cook.

I also spend a lot of time with my grandmother where I’d watch her cooking and she would talk about how you need to cut all the vegetables to the right size, they should all be similar, and stuff like that.

On His Culinary Influences:

For me, it’s been more to explore and see what’s out there because my personal belief is that I do not want to get restricted to be in one genre. I’d like to learn as much as I can because there’s so much out there and you live once. Why stop yourself?

Definitely when I moved here, there was definitely that stage where I wanted to taste a lot, get an idea. Because in Indian food, I think the flavors are a little stronger and there’s definitely a mix of what doesn’t match can actually be mixed and brought together in Indian cooking.

Whereas in Western food, it’s a little more mellow and subtle; flavors are kept subtle. So over the years, I’ve definitely learned to strive to get close to a mixed balance between the two. I think I’ve become better at it. I don’t think I’m an expert in any sense. But I think with each recipe, I try and strive for that.

On Experimenting with Indian Flavors:

I always say start basic and simple. That’s how I’ve learned. I think a lot of the Indian food, we use a lot of combinations. So there’s like the garam masala, then there’s like when you make chana masala, there’s a separate mix. It’s nice for me. My experience has been to go back to the spice mix because that’s the root of all the flavor. Go back, make it from scratch.

You may find that certain ingredients in there, you may not like them individually but they actually make the dish up as a whole. So I think it’s important to go back to the basics. Knock everything down piece-by-piece and that’s something you learn in science.

When I worked in science, one of the things we do is hypothesis testing. Go back to the basics and break everything down and then build it up again from scratch. I think that really applies to food as well. I think not only with Indian food but any cuisine.

On Starting His Blog:

So I was in the habit of entertaining a lot of friends at home for a while. It’s something that I enjoyed doing. Then a couple of them, and I think this sounds a stereotypical way of friends or family members tell that, “You should start a blog.” I said, “Okay, let me go ahead and do this thing.” and it sucked. It sucked. It was way too much work for me and I decided to scrap the whole thing. Because I couldn’t keep up with it. I just started school. I was working full time. I was about to start in school in the evenings and it just wasn’t happening. It wasn’t coming together.

So then, a couple of months later, we had gone to visit my now mother-in-law’s house. She said, “I think you should go back and give it a shot.” So I said, “Well, I think my photography sucks,” number one, and all the blogs out there that I’m drawn to are visually just stunning. I can spend hours just scrolling back through the pages and I don’t have it.

I said, “Well, maybe I should invest a little money in a simple camera and then give it a shot.” So I went ahead and I did that. I started practicing a little bit. And then I thought, “Maybe I also need a concept and I wanted it to be something more personal. It didn’t matter if it’s mainstream or not.”

That’s the other thing in blogging. You have mainstream and then you have off-site, probably just never does well. And that’s where I was coming from. I said, “Let me talk about the food that I make at home. That’s a fusion of cultures. Let’s do that. Lets infuse things and see what happens. If it works, it works; if it doesn’t work, it doesn’t work.”

So I tried it again.

I started finding my voice and personality which is when I started falling in love with it. I think the main thing for me there was I was talking from my heart. My food was coming from my heart. I think that’s important in anything that you do. Blogging or a job, it should come from your heart, and then you’ll enjoy. And that worked for me.

On Finding His Style of Photography:

I think it’s really important to find your own voice. It takes time.

When I started blogging, one of the things that a lot of food bloggers, we do as a community is you go and submit a photograph to photo curating sites, which is all good and done deal at the end of the day. It gives you traffic but also you have to remember why you’re blogging. For me, it was expressing myself through food and also getting to be creative which I wasn’t getting to do at work.

Photo curating sites are good to a certain point. Take the advice they give you with a grain of salt and move on. When I stepped away from all of that, I feel I grew as a photographer, as a cook. That helped me because I stopped caring about the numbers.

In blogging, we get really focused on numbers so much. As soon as I stopped focusing on that, I felt happier with my work. I’m not saying I’m perfect right now. I’m definitely not. I still see faults in everything I do. But as a person, I feel happier with my work now. I think that’s what people need to focus on. Just be happy with what you do.

Alot of the times, the style that I’m doing now is something that I’ve always wanted to do. When all these sites people come and tell, “Don’t do this because they don’t want this. This is not good.” For me, the biggest step was putting my hands out. You see my hands a lot with my photographs. I like to do a lot of process shots because I’m not very good at writing, so I like to visually tell people. If I’m making a recipe, I’d like them visually to see what’s going on.

For me, that’s an easier way to get that message across. So for me, that was something important but a lot of sites did not want that. I said, “Well, let me take a chance and see how this works out for a couple of months. So far, it’s been fortunate enough that people have been very receptive about it, so it’s good.

On Following His Passion for Food and Culinary Arts:

My husband has been my number one supporter of everything that I’ve done. As a kid growing up, I wanted to go to chef school. My mother said, “Well, a lot of chefs, all they do is they sit in the kitchens. I’ve seen them because this is what happens at work. They are sitting in those walk-in freezers peeling onions and cutting their fingers. I don’t think it’s meant for you.”

So I went the traditional route as all Goan Indian families push you to do. It’s either engineering, medicine or something more stable. I went with that and there were still those nagging feelings that I enjoy being creative. And I love biochemistry. That’s one of my things. And a lot of foods is especially based in the pastry field. It’s all about chemistry, like knowing biochemistry and why stuff does what it does in food.

I started noticing that as I started applying those rules from school into my food, my baking skills improved quite a bit. So in that sense, I found that I wasn’t really going to step away from all the knowledge I had gained in school, so it wasn’t a waste but it’s helped me quite a bit.

I talked to my husband a couple of months. We had moved from DC to San Francisco. I said, “I feel now that I’m at this stage where I want to take the dive. And if I don’t do it now, I’ll always regret it. I want to have a professional angle to my work.” So he said, “Well, okay. Go ahead. See what’s out there.”

I called out every bakery that was close by. No one responded. I had almost given up and finally got a call from this lady who says, “So you had called up both of our bakeries. It sounds like you’re really interested. Would you be willing to come in and talk with me?” I said, “Sure.”

So I went in with no expectations. Because a lot of the people that actually called me back, a few of them that actually called me back said, “You don’t have a culinary degree, so we’re not gonna take you in.” But then again, to that end, I had read a lot of blogs who had said, “Go out there. Get the experience before you do decide to do anything professionally because it’s so different. It’s not at all a glamorous field. You’re on your feet all day.”

So I met this lady and she was really nice and kind to give me a chance. She said, “Come on in. It’s definitely a hard business, especially pastry because you’ll get up at 5:00. You are in sometimes at 5:00 and you’re on your feet all day long. So it’s a hard life, but let’s do a trial phase. And if you like it and if we like you, we’ll keep you on.” So I did that for a long time, for a month.

The trial was a month, and then I asked them. I said, “Do you want me to come back? What’s going on? Because I’m still working at the other job I attend during the week. I’ve gone part-time on everything.” I said, “I’m still working in my pharmaceutical job and then this at the side. I’d really like to just really give it all up and come here? Do you want me?” She said, “Yes, we would love you to come back. But just remember, it’s going to be tough.” So that’s when I said, “Okay.”

I spoke to my husband at home. He said, “Go for it,” and did it and I’m happy I made the decision. It helps having someone who supports you emotionally during the whole phase because it’s scary. I’m still scared about what’s going to happen tomorrow because it’s such a risky business.

It’s worth the risk. I feel like if you feel like it’s something you’re questioning, give it a shot if you can. I’m not saying everybody can do it. It’s a financial risk. It’s a stability risk, I feel. So go ahead. Give it a shot if you can. Go for it a little bit. If you don’t like it, okay. At least you tried it. Move on. I think that’s critical.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

It’s called The Great British Baking Show on PBS. That’s one of my favorites.

America’s Test Kitchen is another great show to learn from, and Lidia’s Italy. That’s another really good show to learn about food and culture and flavors. I guess all those are all PBS shows.

What are some food blogs or food websites we have to know about?

Gosh, there are so many good ones so calling any specific ones up will be hard.

I’m sure everyone is familiar with the best blogs out there, so go ahead and look those up. But when it comes to some of the more different ones, I would say, feel free to choose a great community to get involved in and learn from them. America’s Test Kitchen, again. They have a great resource on their website, and The Kitchn is another great resource to learn from.

Who do you follow on Pinterest, Instagram, or Facebook that make you happy?

Dogs of Instagram?

I have a dog. I obsess over my dog like a crazy person. Yeah, so Dogs of Instagram.

Pinterest, I follow a lot of food photographers and photographers in general. So it’s hard to pinpoint any one person, but anything that I find different from stuff that I do and that visually speaks to me.

What is the most unusual or treasured item in your kitchen?

My ice cream maker. I love ice cream. I love making ice cream at home.

If and when I go to culinary school, and if I get to open a restaurant or a little shop, ice cream would be a special section. So yeah, ice cream maker.

Name one ingredient you used to dislike but now you love.

Radishes. I hated radishes as a kid. I thought they were the nastiest things that existed.

I still don’t like the large, white radishes. I still find the flavor a little disgusting. But radishes, the Easter egg radishes, I’ve come to appreciate that they look cute. They’re not that harsh in flavor, so I like those a lot.

What are a few cookbooks that make your life better?

I do collect a lot of pastry books. Some of the ones that I really find useful are the ones, again, by America’s Test Kitchen because there’s a lot of talk process.

I like the books by Thomas Keller from Bouchon and The French Laundry. Those are really good books to own.

Also, a lot of the culinary textbooks from the CIA. If you don’t want to buy a lot of cookbooks, those are some of the good resources to learn from, so I always have those stocked.

What song or album just makes you want to cook?

As of now, I would say Taylor Swift’s new album. I love that CD.

On Keeping Posted on Nik:

Instagram would be the best way. Then my second social media platform that I really use is Facebook. Those two are the two that I love.

002: The Incredible Spice Men: How To Overcome The Fear Of Using Spices

February 20, 2015 by Gabriel Leave a Comment

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The Incredible Spice Men

I am so excited to have Cyrus Todiwala and Tony Singh, The Incredible Spice Men, here on the show today.

Cyrus and Tony are award winning chefs and restaurateurs, stars of The Incredible Spice Men TV show, and authors of The Incredible Spice Men cookbook.

That’s just naming a few of the things that they’re up to.

They are truly incredible.

On How They Met:

Tony: It was 2000. I’d just won ITV Chef Of The Year and I’d heard about Cyrus doing amazing things with British produce and contemporary and traditional Indian food, and what I was doing up in Scotland was traditional Scottish food with an Indian twist. I came down and I met Cyrus and we’ve known each other ever since then. We were in the Academie Culinaire together, we’ve done Master Chef.

We’ve come across each other in competitions and everything, so, since 2000.

On The Idea Behind The Incredible Spice Men:

Cyrus: I use a lot of British produce from different farmers dotted throughout the country and make Indian food with it. We did a program in the restaurant for a few weeks called The Twisted Brit and then a second program called The Twisted Scot. They became very popular, so I was talking to some people about how that would make a great series because we are taking Indian food but twisting it to be British and twisting it to be Scottish.

The idea came about by asking how about if we take British food and twist it with a bit of spice? In the search for a partner, they came across Tony, they loved Tony, asked me if I knew Tony. I said, “Of course I knew Tony.” We did a little bit of a promo together.

Tony: Yeah, we did a promo tape for them.

Cyrus: Yeah, a very casual promo tape together. It worked like magic, the BBC approved, and bingo, we had a program.

They thought of many, many names. They actually wanted to call us The Spice Boys.

On Being Cooks:

Tony: We were always hungry and to sustain that hunger or to make it more bearable, you always helped your mother in the kitchen. From an early age, I always helped out in the house. My mom was a great cook and from then, I’ve always liked to cook.

I’ve been cooking since I was 16, so I learned to be a good cook. I’ve always been a great eater.

Cyrus: For me, in my community, I’m known in Bombay as Khaadraas which means greedy pigs. I even started here what is called a greedy pigs club, a Khaadraas club.

Like Tony, always hungry. There was a big hole in the belly somewhere that needed filling up, but our moms, fortunately for us, were excellent cooks, so were our aunts and grand aunts and everyone else. I grew up around food all the time.

Living in a joint family was a very good experience and then, of course, my uncle owned a hotel as well, so whilst I was in boarding school I could go visit his hotel and live with him for a while. That increased the desire to cook more food.

Eventually, I went into catering school, passed out, got a job at the Taj Mahal Hotel in Bombay.

Tony: The rest is history.

We’re so fortunate to have a hobby that’s our job and that is so pleasurable. You know what I mean? It’s just very, very, very fortunate.

Cyrus: That is so true, isn’t it? The best part about our business is it is never consistent. It always changes. Every day is a new day and everyday there are new people and new customers.

Tony: New challenges.

Cyrus: New challenges.

Tony: New ingredients.

On Cooking With Spices:

Tony: The main thing is not to be afraid. That’s the biggest hindrance people have with spices, because they equate that to heat, which is not the spice. Well it is a spice, but it’s chili. Chili adds heat, spices add flavor and color.

Cyrus: Flavor, color, body, but, you see it today if you look at most of the larders in the western world, most homes would have nutmeg, would have cardamom, would have cloves, would have peppercorns, would have cumin, would have coriander.

Many people are keeping turmeric now, which is a very common ingredient in homes and you’ve got chilies. Actually, if you have cinnamon, cardamom and clove and peppercorn already in your house, and you’ve got chili, cumin, coriander and turmeric and that’s all you need, really. You don’t need many, many more.

As your talent develops and as you get better, you can keep adding to it. Your experimentation value gets better and you get more spices and condiments into your larder. These are basic.

Tony: It’s like the show shows. Do one of your traditional dishes that you’re comfortable with and just change one of them. If it’s got, say, cinnamon in there, try and take it out and put another spice in there that’s a dessert. Go for cardamom, go for ginger, or nutmeg, yes, star anise. Just add one spice or take one spice away and exchange it or use a spice in it.

There’s a lot more spice than what you would call spice, because people say “Oh, nutmeg. That’s not a spice. I use that in my grandma’s rice pudding,” or peppercorns, the spice that changed travel. People went looking for pepper.

Cyrus: Pepper, pepper was the one.

Tony: These things just need changing but have no fear trying because anything you make, you’re going to eat the evidence anyway. If it’s not good, then you don’t do that again.

Cyrus: The main thing is the fear. Once they get over that threshold, they will really enjoy their cooking. Really, really enjoy it. Most western food goes very, very well with a little bit of spice here and a little bit of spice there.

On The Incredible Spice Men Cookbook:

Tony: Normally, you shoot the series and then you do the cookbook, and you have a few months to do it. We had to do it all in six weeks?

Cyrus: Six weeks. In six weeks, while on the shoot. It was a nightmare.

Tony: Writing the recipes, getting them checked. It was lucky we’ve got kitchens for the chefs to check everything but they’re dishes that we’ve used before.

It goes back to the recipes. We made sure were accessible, they weren’t daunting, they were very familiar. That’s why we went with them.

Cyrus: The publishers from Random House put in a lot of effort into it. They knew it was a deadline deal and they put a very good crew onto it. The crew was chatting with us all the time whilst we were on set filming.

As soon as we came on a break, we’d get a phone call, “I’m making this. Tell me, something doesn’t look right over here. Can you help me with this?” and we could help on the phone.

They re-adjusted the recipe so it would look easy for the home cook.

The Pressure Cooker:

Which food shows or cooking shows do you watch?

Cyrus: Very few but Saturday Kitchen definitely on most Saturday mornings. Master Chef sometimes.

Tony: I’m the other way. I’m a junk food fiend. Diners, Drive-Ins and Dives. It’s great because it’s loads of people eating hearty, sometimes a bit calorific, but hearty, rib-sticking dishes.

Cyrus: Oh, right, okay. That’s the one where they eat the big portions.

Tony: No, no, no. See, I don’t like that. That’s Man Vs. Food. I can’t stand that show.

Cyrus: No? Okay. Yeah, very few actually. There’s no time, unfortunately, for us.

You know what? I haven’t seen a single episode of our series yet.

Last year, where did you have the best meal and what did you have?

Tony: I’ve had so many. Assado. I was going to say, that was lovely because we had octopus. I’m still waiting for chef to give me the recipe. It was fantastic.

Cyrus: Actually, we had a great meal at a place called Dabbous. A very creative chef. He only does course menus, so only fixed menus, only set menus. There is no a la carte there, but his food was really good.

Dabbous in West London. Very good, excellent. That was one of the best meals we had this year.

If you were to have dinner and movie with each other, what would be for dinner and what movie would you guys watch?

Tony: Oh, that’s a hard one.

Cyrus: Something funny, definitely.

Tony: Yeah, Airplane! or Blazing Saddles. You know what I mean? It’s switch off kind of stuff and going back to the food, cheese and macaroni with lobster.

Cyrus: Oh, yeah?

Tony: Yeah.

Cyrus: Something very simple. It could be a shwarma. It could be something like that, really easy.

Good fish and chips. A very good fish and chips.

Tony: Something that you don’t need to think about but you know is going to work.

What are some cookbooks that have made your lives better?

Tony: La Technique and La Methode by Pepin, the French guy in America. Fantastic. As a student, they were the best.

Cyrus: I use a cookbook very often which is from a lady that cooks food from my community and she researched it very deeply.

Bhicoo Manekshaw, her name is, and it’s not known everywhere in the world. She has gone to the depths of the villages and brought the food out that we city boys would never had got an experience of knowing. That’s the one I use all the time. It’s sitting on my desk even now.

It’s called Parsi Food and Customs. Because I’m a Parsi.

I pick up ideas from that and then I have to double up them to suit 50, 60, 100 portions.

I am discovering things that my mother would have known, my grandmother would have known, but I, sadly, didn’t have the exposure to know.

What is something all home cooks should have in their pantry?

Cyrus: L-O-V-E.

Tony: I would say sharp knives.

Cyrus: A must have in the kitchen is a heat-resistant rubber spatula.

Tony: That’s just being posh.

Name one ingredient you cannot live without.

Tony: Chili.

Cyrus: Coriander for me, fresh coriander.

Tony: Fresh green chili.

Cyrus: I could live without it but I would be very depressed if I didn’t get to eat it regularly.

What music album or song pairs best with The Incredible Spice Men cookbook?

Cyrus: Space Odyssey.

Tony: Yeah, exactly. I was going to say The Muppets. Animal’s drum rolls.

Cyrus: How about Jungle Book, you know?

Tony: Yeah.

Cyrus: That song is one of my favorites.

Tony: Yeah, it’s good.

Cyrus: The Bare Necessities Of Life. And food is the bare necessity of life.

Keep Posted on The Incredible Spice Men:

Tony: We have a Twitter account, The Incredible Spice Men. Cyrus has his webpage, I have my webpage, TonySingh.co.uk. The Spice Men have a Facebook page as well.

Cyrus: The Spice Men, we’ve got @MrTodiwala on Twitter or just log on to CafeSpice.co.uk. They can fire any amount of questions they want at me.

On Her Blog:

On Her Condiments Company, Brooklyn Delhi:

On Writing Her First Cookbook:

On Her Pop-Ups and Teaching Cooking:

The Pressure Cooker:

On Keeping Posted with Chitra:

On Her View of Food:

On How She Learned to Cook:

On India and Holland Influencing Her Cooking:

On How Food is Enjoyed and Shared in India Compared to Holland:

On Her Blog:

On Becoming More Adventurous with Food:

How to Start Becoming More Adventurous with Food:

The Pressure Cooker:

On Keeping Posted with Rakhee:

On His Upbringing in India:

On His Interest in Cooking:

On His Culinary Influences:

On Experimenting with Indian Flavors:

On Starting His Blog:

On Finding His Style of Photography:

On Following His Passion for Food and Culinary Arts:

The Pressure Cooker:

On Keeping Posted on Nik:

On How They Met:

On The Idea Behind The Incredible Spice Men:

On Being Cooks:

On Cooking With Spices:

On The Incredible Spice Men Cookbook:

The Pressure Cooker:

Keep Posted on The Incredible Spice Men:

Have Chef Tony Singh’s Special Dinner Dish Recipe Sent To You Now: