My Pursuit
Food, Mon Peche Mignon
Travelling since my childhood and a penchant for food lead my way through all these years.
Coming from a family that loves venturing into the culinary world and a passion to always swing their knives and cutlery for new recipes, I was genetically gifted to create, cook and put on my family dinning table, good food.
Always having curious taste buds upon what is presented on my plate, I at a very early age started my own few recipes. Turning classic crepes into dessert delicacies or your typical cheesy squared lasagna into a cupcake styled one. I was always driven my a simple question, Why should it be classic?
Following this quest, I landed on the streets of Barcelona, where I had my first paella. I can still remember the savory taste of this peculiar dish being brought to my table, however this did not answer my question about creating a difference. It was the same ingredients, the same old method and judging by all this, the restaurateurs were keeping the tradition.
My road lead to Budapest on that same journey but the culinary passion and the ‘Façon de Faire” was singular. It was the same paella served to me but my taste buds were disagreeing completely with me. Was it a classic? No, it was the world cooked in one giant wok. It was the first time I noticed how the restaurant was open with long table serving 25 people in one sitting, no Wi-Fi connection to make people anti-social, rather a sign saying “Pretend that we are in the 90’s and talk to each other”, one giant wok serving everyone paella and a jug of delightful home prepared sangria being shared my everyone sitting on that table. This little restaurant served in a more culturally diverse manner and it was complimenting its food as well. It moved from the classic paella to cooking it in an unfathomable mix of Indian spices and coconut milk. Lets just put it in this way, I had one yummy moment and made friends around a giant wok of paella.
Cooking not only to feed someone but also to make a difference, to defy what is termed as ‘classic’, to unite people is what breeds my passion and curiosities. My pursuit remains to put a smile on your face and warm your heart with good food.
Keep cooking
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