I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Nutmeg and cinnamon are my favorite fragrance enhancers.
I'm more comfortable weaving Indian flavors into American classics.
The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.
The DNA of Rojak is found in its textures.
Having curry for breakfast is a thing of beauty.
I'm a curry and rice girl.
I am big into aromatherapy.
I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt very nicely. Things like toasted cumin seeds for the beans. The use of fresh herbs like oregano and cilantro.
India has a natural brownness to it, a natural yellowness, a sepia tone to it, with the dust in the air.
I am passionate about spreading awareness about Sri Lankan food.
One grain of incense with devotion offer'd 'S beyond all perfumes of Sabaean spices.
My least favorite ingredient to cook with is black pepper.
I love Indian food - it's my favourite cuisine. I love the mixture of spices and the subtle flavours. It's really erotic; the spices are so sensuous.
Vin brule is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It's a perfect choice for holiday entertaining because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold.
My first memory is being taken for Indian food at the Cookham Tandoori on the High Street - I remember the poppadoms, the onions, the chicken tikka.
Persian cuisine is, above all, about balance - of tastes and flavors, textures and temperatures. In every meal, even on every plate, you'll find both sweet and sour, soft and crunchy, cooked and raw, hot and cold.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour.
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
I want to make simple food new.
The restaurants express the spirit of the chef, the spirit of the city, the country.
I love the scents of winter! For me, it's all about the feeling you get when you smell pumpkin spice, cinnamon, nutmeg, gingerbread and spruce.
