Jack Monroe Quotes

I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'

I need my fill of Indian home cooking.

The food in south India is the food that I really love because it reminds me of home.

When I stopped eating meat, I fell in love with East Indian food - there's so much selection, and they use the most beautiful spices.

We make authentic Maharashtrian food at home. My mother supervises the preparation and the menu every day. She has been doing this since before I was born. I absolutely love the mutton sukka that she makes.

I have a great love for cuisine, so I'm always interested in local food, and there are so many interesting dishes, spices and ingredients in India.

I like to cook Indian food when I can. I find the process of creating a home-cooked meal to be unwinding.

Few people know that I love local dhaba food. It is the best!

I cook a very exotic Hyderabadi rice dish called Hyderabadi biryani, which takes an entire day to cook, and the last time I cooked it was multiple years ago, but someday I'll cook it again.

Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.

Being a Punjabi, I like Indian food.

I grew up in Italy, so for me, Naples pizza is the only type of pizza that there really is.

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.

A lot of people have this misconception that Indian food means heavy curries and complicated procedures.

Home cooks are finding inspiration in the past, digging up centuries-old recipes more familiar to the likes of Thomas Jefferson than Thomas Keller.

I am Indian and a chef with Indian heritage.

Italy is so influenced by others: couscous in the south, cinnamon in the north because of the Venetian spice trade - I just want to divulge as much information as I can.

We love food. After our studio session, we devour dal makhani, butter chicken, and butter naan.

Don't go and cook Indian food if you never cooked Indian food, you know?

There is a history to Italian food that goes back thousands of years, and there's a basic value of respecting food. America is young and doesn't have that.

I grew up in Lucknow, which is famous for its street food and kebabs. It was the street food and Lucknowi kebabs that inspired me. The culture of the varieties of food that I tasted as a child inspired me to be a cook.

Truth and Beauty (perhaps Keats was wrong in identifying them: perhaps they have the relation of Wit and Humour, or Rain and Rainbow) are of interest only to hungry people. There are several kinds of hunger. If Socrates, Spinoza, and Santayana had had free access to a midnight icebox we would never have heard of them. Shall I be ashamed of my little mewing truths?... I ask to be forgiven: they are such tiny ones.

To travel is to discover that everybody is wrong. The philosophies, the civilizations which seem, at a distance, so superior to those current at home, all prove on a close inspection to be in their own way just as hopelessly imperfect.

I was always a person on my mother's hip in the kitchen. My mom really wanted her kids at her side as much as possible, and she worked in restaurants for over fifty years. And my grandfather had ten children, and he grew and prepared most of the food. My grandmother, on my mother's side, was the family seamstress and the baker. So my mom, the eldest child, was always in the kitchen with my grandpa and I was always in the production and restaurant kitchens and our own kitchen with my mom. And it's just something that has always spoken to me.

I've just been told that Nestle has taken out patents on the making of pullao. (Pullao is the way we make our rice in India, with either vegetables or meat or whatever.) Before you know it, every common use of plants will be patented by a Western corporation.