Like they say, food is a universal experience that brings people together from all places & origins. It binds people in a way nothing else can & has its own remarkable way of transporting them to their pasts. Our guest, Jagruti Vedamati, has a similar story that set her on this voyage of self- discovery. She seemed unaware of her deep desire for the culinary arts until she came here to the US. Missing home & family made her create recipes that she grew up with, that ultimately gave birth to her creative home cooking blog specializing in Odia cuisine – “The Turmeric Kitchen”. So let’s embark on this journey with her as she shares her views, passions & ideas with us.
Where do you get your ideas for presenting ‘real Odia’? We took yourMachchla Aloo Jholafor the real one. Who passed the flair for food photography unto you?
Well, all the Odia delicacies that I have presented in “The Turmeric Kitchen” are recipes I have grown up eating and are heavily influenced by my Ma’s style of cooking. I come from a typical Odia family where food was/is of utmost priority. From breakfast to dinner, our lives pretty much revolve around elaborate home-cooked meals and thankfully I managed to have ingrained a whole lot of that zeal. In short, my family’s recipes have in some way inspired all that you see and will see in future.
Food photography..hmm…well no one in my family had either a blog or did any sort of food photography before me. So I would assume that it’s an eye for beauty that propels me to portray my dishes in the best of light (quite literally!) so that people are tempted to try it. You would be surprised to know how much time I invest in clicking the pictures and how many dishes haven’t made it to my blog just because either the lighting or the presentation wasn’t perfect. As is, we always eat with our eyes first and I hope to capture that sense with captivating pictures.
How do you experiment fusion cooking? It was a task for us to stay away from tryingChilli Garlic Chow Mein. What made you to fall in love with cooking?
Fusion cooking has always been more of a natural progression for me since we were extremely lucky to have a pretty adventurous mom. She tried and tested recipes from TV, magazines, newspapers etc. and would always manage to make it better than any street food we could yearn for. At the end of the day, it was her win when we preferred home cooked food over any street delicacies.
To tell you the truth, although I didn’t really start cooking until after I came here to the US for my PhD, when I look back, it feels like I have always been passionate about it. I used to love watching food shows on TV (& still do) and would do anything to NOT miss Khana Khazana every Sunday at noon. A lot number of times in the past, I have emulated being a chef with all my tiny utensils pretending to host a show myself. Watching my Ma cook was my favorite break between studies and I would jump at the opportunity to go food shopping with my dad. So, I guess the inclination towards food & cooking has always been with me but it was not until I really needed my creative outlet, that it shone the brightest.
Could you share with us the secret of creating ‘fusion recipes’? Could you please tell me, what would make the best fusion with Indian cooking?
The secret according to me is this simple – if it tastes good, it works! I love giving twists to regular tried and tested methods. There’s hardly ever been any time (apart from baking) when I have followed a recipe to the T. I am rebellious or maybe adventurous that way. I think that apart from Chinese, Mexican and most South Asian cuisines will make a great match when infused with Indian flavors.
‘Temptation’ is something, we are desperate to deny, but the realm doesn’t let us to! Are you finicky about calories, when it comes to “evening snacks”?
I wouldn’t say finicky, but yes if I could make a recipe healthier without compromising the taste then why not? This extends from the fact that I am a firm believer of a healthy lifestyle that begins with a strong foundation of a wholesome diet & regular exercise. This very philosophy gets reflected into my style of cooking too. But like you said, it’s very easy to be drawn to temptations and I do give in very frequently. After all, it really isn’t much fun without giving in to that lingering temptation once in a while ;)
Could you please share with us your magic of promoting heart health without depriving our taste buds? How far do the family meals count to you?
Honestly, depriving the taste buds has never been an option for me. It’s such a wrong notion that healthy meals cannot be delicious. I live by the motto that we just have to be smart about our choices. I would any day pick eating at home over going out, fresh over canned, small portions over large ones & multiple small meals over one large one. Little lifestyle changes make a huge difference.
Similarly, wholesome home-cooked meals are very special and I like to go the whole nine yards to keep the tradition going. As a child, I have savored eating full meals (rice, roti, dal, sabzi, achaar etc etc) and enjoying the same makes me feel at home. Whenever possible, I make it a point to prepare an expansive lunch on the weekends and relish the exclusive family time with my husband. Even when with friends, I love doing it very often as it is my special way to connect in a manner that’s very organic and authentic. At our place, the kitchen is the true focal point.
If you eliminate three ingredients in your recipes, please name them. Can you share your tip to cook an authentic ‘Indian diet delicacy’?
I never really eliminate anything in my cooking. I believe in moderation and if a recipe requires an ingredient I do not like, I try to look for a better option and if not then use it in restricted amounts. But if you must insist, then the ingredients I would eliminate would be MSG, beef & pork.
For an authentic Indian diet delicacy, my go-to tip would be to use fresh fruits & vegetables over using canned or packed products. Stick to the age-old wisdom you grew up with rather than jumping on every new fad that comes your way. Lastly, never ever feel shy to add that dollop of ghee to your regular diet. After all, it makes everything more yum!
Youshare appetitethrough your food blogs. What would be your ‘signature dish’?
Out of all the recipes I have loved to prepare & savor, if I had to choose one, it definitely has to be the Cuttack specialty - Dahi Vada & Alu Dum Chaat. For me, there can be nothing as charming & inviting than a piping hot plate of alu dum and guguni (yellow pea curry) over some tangy Dahi Vadas sprinkled with sev, onions, cilantro & jeera lanka powder. Ummm! Just the thought makes me hungry :D
About the author: A full time Ocean Scientist & a cook at heart, Jagruti shares her passion for food through her blog “The Turmeric Kitchen” - http://turmerickitchen.blogspot.com/. Follow her on Facebook & Twitter.
