Journalism, Cookbooks, Memoir, Children's Fiction
Kaumudi is a journalist turned chef. When she became weary of Indian food being referred to as ''curry" in the USA, her adopted home, she started company she called Un-Curry, to set the record straight about what Indian food really is. She teaches real Indian home cooking in California where she lives and caters food from all over India, that Indians actually eat. She also hosted the first ever Indian food pop-ups in the USA. She currently works at America's Test Kitchen in Boston, as senior editor on the cookbooks team and is often asked to help her colleagues when they are testing Indian recipes. She is the author of The Essential Marathi Cookbook (New Delhi: Penguin India 2009) and of a food memoir, Shared Tables: Family Stories from Poona to LA (Mumbai: Speaking Tiger, 2017). She enjoys writing children's fiction and is now working on a novel for adults.
- Website: www.un-curry.com
- Insta: @unlikely.chef
- Facebook: @Shared Tables: Family Stories and Recipes from Poona to LA
- Facebook: @Un-Curry
Topic
Kaumudi Marathe on “Cooking far from Home” In Conversation With Anuja Deshpande
On 27th Nov 11.00 am - 11.40 am
“Looks cannot stop me. Rather I proceed to give the set of experiences behind each picture. Here I give insights regarding my foundations, returning even to the appearance of my progenitors in India. While doing ordinary errands, food isn't a long way from the table. However, my solace food remains the tomato-coconut soup her grandma made for me. I'll favour hot rice, and ghee would cheerfully be my last dinner! To say, regardless of whether I'm discussing my grandma cooking her number one nourishments, or about fellowshipping with my recently discovered Armenian companion in the US, or testing Chinese food sources at a recently opened eatery.
Following fourteen days, I recollected an old thought I'd had. I required Americans to understand what I knew; that Indian food was fluctuated and modern and finished and nutritious. I portrayed my cooking as intriguing, however recognizable, encouraging, yet audacious. It was anything but difficult to cook when you had the essential procedures, and it could fit delightfully into American ways of life. My fantasy was for India's cooking to achieve the spot that Italian, Chinese and Thai food had accomplished in the American minds. Keeping that in mind, I considered a name that would be engaging, snappy and proper. I asked my friend once, "Would you mind if I utilized Un-Curried for the new business?"