About
Over the course of the last 31 years, my attempts at entertaining family, friends and guests here in the States, have been about introducing the authentic Indian food and flavors. My experiential and professional background (a doctoral degree in environmental horticulture and a passion and profession in energy and environmental sustainability) has me committed to serving Indian flavors that align best with wellness of mind, body, spirits. Importantly, I emphasize and share reasons of why a certain ingredient is used and the significance balancing flavors. While adhering to my core principles, I maintain authentic flavors and strive to customize food to align with taste of those that seek tasty, spicy, and soul food.
My core principles include
Low to minimal amount of salt.
No sugar.
Low to minimal amount of oil.
Fresh vegetables and herbs.
Avoid canned and/or frozen food.
Freshly home-made spices, on the day of the cooking.
Organic produce (preference).
While I am a lifelong vegetarian, I do make selected dishes with chicken (organic).
Offer a diverse selection of dishes free of gluten, soy, corn, peanuts, sesame or other allergens.
Importantly, create and serve food with humility, respect, and love.
Albeit ‘overused’, let’s begin with slightly amended variation of the famous proverb most of us know as “Give a man a fish...”. My take on that is “Enjoy a meal at a restaurant with friends, family and loved ones, and you may enjoy your experience for that day. Cook an awesome authentic and healthy Indian meal for friends, family and loved ones, and you will never stop talking about the flavors you introduce in their life”.
Grounded in the passion and love for the abundance of Avani (Earth, in Sanskrit), my love for cooking and serving Indian cuisine is a gift from three generation of women in my family. The art, science and fun of cooking authentic Indian dishes, is as diverse as the Indian culture itself. Simple twist of flavors and meandering aromas of North to South India, are perfect for any occasion from simple homely meals with deep conversations, to exquisite parties with family and friends.
Reviews
Buck R.
David S.
Phil M.
David
Monica B.
Frequently asked questions
What is your typical process for working with a new student?
1. Set up a time to call/Skype/in-person meeting to listen to and understand a) what the learner(s) wants ; b) their understanding or experiences about cooking in general and cooking Indian foods, in particular; and c) the time and efforts they are willing to devote to learning
2. Share a 'menu of lessons' that will include information on time required to prep and to cook, level of ease or complexity, ease of availability of ingredients, time required to learn, etc.
3. Once a learner completes signing-up, and a "lesson" is scheduled, the learner will receive a plan of the scheduled event, to include safety precautions a learner must be aware of (e.g. it is important to state that they may wish to wear clean gloves if they are worried about de-seeding hot peppers or that an apron is important so that Turmeric does not stain their clothes) and other communications to best prepare and make the learning a fun experience.
4. Availability beyond the 'lesson' time to help a learner become a practitioner
What education and/or training do you have that relates to your work?
Almost all of my experiences have been about sharing my passion of cooking with others. My education and professional experiences in Agriculture, Environmental Horticulture, Sustainability and Energy Management help me share the art and science behind the food we consume. Importantly, with over 26 years of teaching in academia, I understand the 'needs' of a learner well, and craft my style to cater to their tastes. The ability of a learner to learn depends upon nurturing their curiosity. I pay attention to it, and ensure that a learner receievs more than adequate information (and training) to become a practitioner and a 'food designer' on their own.
Over the course of the last 31 years, my attempts at entertaining family, friends and guests here in the States, have been about introducing the authentic Indian food and flavors. My experiential and professional background (a doctoral degree in environmental horticulture and a passion and profession in energy and environmental sustainability) has me committed to serving Indian flavors that align best with wellness of mind, body, spirits.
Do you have a standard pricing system for your lessons? If so, please share the details here.
None at this point. Will depend on variables to include time required, ingrediets (I shall supply), and prep time to schedule the lesson.
How did you get started teaching?
I have been in the 'teaching' profession since 1984. However, I have shared my passion about cooking Indian food or making Indian spices at home since 2010.
What types of students have you worked with?
All age groups 18 - 76; most tend to be in the age group of 22-30
Describe a recent event you are fond of.
Two events
TV Asia interviewed and taped a show (from my home) in October 2017. The segement was on 'Vegetarianism and Sustainability'. The segment was taped for syndicated market in NE USA (DC - Boston).
One of the most memorable event was teaching a class on spices to the White House Staffers (during President Obama's administration) in April 2016, at a DC location.
While most of the events are either in DC or at my 2nd home in Florida, most recently on Dec. 31st, 2017 while hosting a NYE party, taught several learners how to cook simple Indian dishes.
What advice would you give a student looking to hire a teacher in your area of expertise?
Bring on your curiosity. If you are curious, you will learn in the best possible manner. A curious mind is the most profound mind. And yes, ask questions. Lots of them.
What questions should students think through before talking to teachers about their needs?
Any question they have because there is no such thing as "good or bad" questions. They are all equally important.