A Quote by Aarti Sequeira
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
Related Quotes
I do love Italian food. Any kind of pasta or pizza. My new pig out food is Indian food. I eat Indian food like three times a week. It's so good.
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food.
Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.
I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.
I have encouraged my kids to eat well from day one. I add flavor - herbs and spices - to everything because I don't want them getting used to starchy, bland food. I also want them to experiment - they don't have to love everything, but they do have to try it.
That's the way I've always been, between the albums: For two- or three-year gaps I wouldn't pick up a guitar. And when I don't pick up a guitar for a year or two, that's when the songs fall out.
Yeah, I think anyone who plays the game for any length of time will pick up a concussion or two or three. I did.
The traditional farm, the peanuts, the cotton, the corn, is probably not the thing to do, because you're up against big farmers who can afford all the equipment to grow those kinds of crops. But we need healthy food. We're being encouraged to eat more vegetables. Our school systems are being encouraged to buy locally. So, we need farmers who can produce that food.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
When you pick up your first magazine you definitely hope you can be like the guy on the magazine. That's usually why you start lifting.
Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.
Southeast Asia food uses many different types of spices which are quite new to me, like the curry leaves which I saw at the Kreta Ayer wet market in Chinatown. With such spices used in cooking, this usually imparts a strong aroma to Southeast Asian food, which appeals to the senses.
Indian spices can find a place in any cuisine. It's just a matter of opening your mind and palate to new flavors.
I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.
Related Authors
Ainsley Harriott Quotes
English
Chef
Alex Guarnaschelli Quotes
American
Chef
Alice Waters Quotes
American
Chef
Christina Tosi Quotes
American
Chef
Gordon Ramsay Quotes
Scottish
Chef
Jose Andres Quotes
Spanish
Chef
Julia Child Quotes
American
Chef
Lidia Bastianich Quotes
American
Chef
Marco Pierre White Quotes
British
Chef
Marcus Samuelsson Quotes
Ethiopian
Chef
Mario Batali Quotes
American
Chef
Rick Stein Quotes
English
Chef
Roy Choi Quotes
South Korean
Chef
Ruth Reichl Quotes
American
Chef
Tom Douglas Quotes
American
Chef
Yotam Ottolenghi Quotes
Israeli
Chef