When I was in India, I felt like being a full-time chef was a very unique career path. It was quite the contrast from the traditional fields like engineering and medicine and not necessarily considered a full time profession.
Everybody tries so hard to pair wines with Indian food, and it has never been a natural marriage.
My husband and I went to Venice, Italy, for our first-year anniversary and spent a day on the Island of Burano. There, we had lunch at the famed Trattoria al Gatto Nero da Ruggero - one of the most incredible meals of our lives.
A lot of people have this misconception that Indian food means heavy curries and complicated procedures.
I love working in the kitchen, but when that's the only thing you're doing, you have a very myopic view.
Southern India has an abundance of coconut, so the coconut chutney hails from there. Eastern India Bengal produces mustard oil, which is used in its traditional tomato chutney.
