Most of all I think the food I cook reflects my sense of adventure, my willingness to try (almost) anything, my love for novelty and variety, and I fondly hope, creativity and innovation, although those last two might be derived from my cooking. Over the years it – my cooking – has also come to reflect my peregrine nature, as I’ve picked up knowledge about ingredients, cooking techniques and tastes from different parts of world. A recent example that comes to mind is the use of shiso (shisu?) aka sesame leaves – which I’ve only really seen used in Korean and Japanese food – as an ingredient in tadka (finishing a dish with a couple of teaspoons of oil heated with spiced and herbs) for daal.

It’s strange that I can’t think of more to write here.. at least about the main topic at hand. After all, the subject matter of the prompt (from a later chapter in Deutsch’s book) touches on the two things I write about the most: myself and food. So why then have I drawn a blank after that first paragraph, which flowed quite naturally from my finger-tips? Maybe because at some level my cooking is an expression in and of itself. It just is, the way I just am. Writing about the relationship between the two feels like the way I’d imagine cooking for a restaurant would feel like. It takes the joy out of the act, imposing rules and forcing into boxes, what is for me a flight of fancy – whatever I fancy – using the ingredients I can find in the fridge, freezer or pantry cupboard. A long-ago creation I was reminded of last weekend when I visited New Haven and the kitchen I created it in, was a low-&-slow baked Swedish meatballs (from IKEA) in a Kashmiri-inspired gravy of yogurt, ginger, fennel powder spiked with red chilli (cayenne) powder… And another memory that just sparked was of a salad  I conceted while visiting my friends Shomik and Renu during their stint in China, in response to their request for something that was not Chinese: Norwegian pickled herring dressed with Indian mustard oil and fresh cucumbers.

I suppose these reminisces also bring to light another way in which my cooking reflects who I am.. my being a people’s person, for so often the food I have cooked has been for more than just myself. I like to cook for others, an audience if you will, though not always as a demo. but then don’t most people?

Okay.. the verdict is in.. bored enough to get distracted to look at other things, I better put this post to bed and potential readers out of their misery.