I can’t remember a time when I wasn’t interested in cooking.
In eighth grade I took a home economics class, instead of shop class. We learned how to make cheese ball appetizers and applesauce, both of which I can make on autopilot today.
In high school I learned to make indian chai / tea with proper spices.
College afforded me the chance to to get experimental, thanks to my hungry roommates, who’d gladly eat whatever I made. Taco night with my indo-mex refried beans were a friday ritual.
Moving to Oregon was a revelation – I didn’t really know how to cook Indian food. My circle of friends in the Rotation Program (you know who you are) helped me perfect my techniques.
When I was “in the market” I learned how to make samosas to impress girls.
When I married, I taught my wife how to cook.
I’m (trying to) teach my kids how to cook.
Cooking is meditation for me.
Fifteen years ago I made a family cookbook for a family reunion. In it you’ll find recipes created by my parents (including my dad’s coveted black chhole/chickpeas and my mom’s chum chum dessert) and me. Curious about indian spices? We have detailed explanations about each one, along with neat tips and tricks we’ve learned over the years. The whole thing is bound together with stories about my family. Check it out.
The Jain Family Cookbook made with lots of love. I hope you can taste it.
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