Waverley Lewis Root Quotes

I just think our British cuisine and the different influences we pull together make it special when it comes to food.

For me, cooking is an expression of the land where you are and the culture of that place.

American cooking is one of the unknown cuisines in America.

I really loved traveling the U.S. and seeing regional differences within the same country and how the same ingredients are used in very different ways. I love how the 'old guard' of cuisine are still pioneering so much of the direction of food today.

The great tradition of Delhi can be seen through its cuisine.

Italian food really reflects the people. It reflects like a prism that fragments into regions.

Anywhere in the world, there is royal food, and there is commoner food. Essentially, eat at the restaurant or eat on the street. But Indian food evolved in three spaces. Home kitchens were a big space for food evolution, and we have never given them enough credit.

Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it.

If you ask what people say what American cuisine is, they cannot really do it. I don't know what it is.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

Being Italian, I have a very special relationship with the culinary arts. One my projects was to share Italian cultural food with my colleagues.

When I visit a country, I like to experience local food.

My wife Neelam is a North Indian, so she will make North Indian food, while my mother will make Bengali food.

I spent a college semester in a small town in Italy - and that is where I truly tasted food for the first time.

Everybody has their role in the food world and what they choose to appreciate. I'm not a fine dining chef. I appreciate it. I think Thomas Keller is amazing. But I really like where I'm at; I like what I do. I like how it makes people feel.

Apparently, in the olden days, nawabs would get bored with their cooks very quickly and throw them out. All of them set up shop in a place called Bawarchi Tola. That's how royal food came to the streets. I started hanging around there. That's when I realised food is a lot more than just cooking on Sundays.

I lived in Cyprus for six years where I learnt all about flatbreads.

I am Indian and a chef with Indian heritage.

To know a community is to know its food.

Foreigners cannot enjoy our food, I suppose, any more than we can enjoy theirs. It is not strange; for tastes are made, not born. I might glorify my bill of fare until I was tired; but after all, the Scotchman would shake his head and say, 'Where's your haggis?' and the Fijan would sigh and say, 'Where's your missionary?'

I am a terrible chef; I'm not a good cook. I don't have the talent, the patience, the desire even to cook the way these great artists that I meet around the world cook, and I'm very, very happy to support them. I invest in restaurants because I love them so much.

The food and culture of any place go hand in hand.

You have to respect the culture you are cooking in, yes, but you have to respect the palate you are cooking for, too, and you have to adjust to that palate.

I was never In a restaurant until after I left home. My mother came from Abruzzi and they're noted for their great cooking.

Wherever you go in Europe, you'll find each country has particular flavours in their baked goods. It is one of the big differences between Europe and the United States.