Authentic Flavors Quotes

I think of [street food] as the antidote to fast food; it's the clear alternative to the king, the clown and the colonel.

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

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

There are certain foods that are somewhat sacred or you're not supposed to mess with. When you do mess with them, it touches a nerve where you have to compare it to the original, and then that thing you're creating has a loosing change right out of the gate.

Vietnamese food has probably been saved from the mass market because most people never master the sauces and condiments that must be added to the food, at the table, for its glories to become apparent. It's too much trouble, and a lot of people don't like asking for help, especially if the interaction involves some linguistic awkwardness.

In Hue, Vietnam, we had savory rice pancakes with crumbled shrimp and pork rinds. I've still never had a version as good.

Nothing beats the food of Delhi.

I really like rustic mediterranean cooking. And I like trying out curry takeaways.

Sri Lanka's interpretation of western cuisine is pretty diabolical. Sri Lankan food itself is ace, however, and they bloody love a buffet. Even if you go to a basic-looking cafe, they can knock up four or five different curries for you very quickly.

Something I learned when I was very young: with cooking, it doesn't matter where you are; you can always cook. You can end up in small village in Peru where somebody's cooking, take a spoon and taste it, and you might not be too sure what you're eating, but you can taste the soul in the food. That's what is beautiful with food.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

I think Spain will always remain inspirational, and I think French cuisine will continue to be very French and yet very relevant with its time and keep evolving. But the last thing you want for it is to become too trendy and confusing. It has too much history.

Nothing beats Delhi when it comes to food. It has some fantastic restaurants and street-food joints.

If your mother cooks Italian food, why should you go to a restaurant?

I have heard a lot about Delhi's food but never got a chance to try the street food here. The only food in Delhi I have had is in the hotels I have stayed in and it is always amazing.

I love that we are bringing the flavors of Frontera to Los Angeles. I think we can only add to the booming food community in Los Angeles. Our food is gutsy and soulful.

Food makes travel so exceptional, because you get to taste what it's actually supposed to taste like. To eat the real Pad Thai or finally have a proper curry is something pretty amazing.

I'm in love with 'pure' flavors, things that are natural and delicious, minimally fussed with, that showcase the season.

I am Indian and a chef with Indian heritage.

I love collard greens and sweet potatoes. But like, traveling, I'm always just looking for that thing where you feel like there's love in the food. Like one of the best things, in Brazil it's feijoada. I was in Tobago in the winter, and I had the best roti I've ever had, with curry goat.

When you have the best and tastiest ingredients, you can cook very simply and the food will be extraordinary because it tastes like what it is.

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

I fell in love with food because of my mother. So, I will definitely be sharing and expanding more recipes from my culture (as well as many other cultures), and will be sharing recipes that I have experienced from my whole culinary life.

We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to the food, prepared freshly and served to the customer in a way that's customizable.

Let things taste of what they are.