Eats with Mish – Indian Cooking Made Simple
I want to thank you for taking the time to read up about me and my cooking. Let me tell you a little about myself and how I began with the art of Indian Cooking.
At Eats with Mish you will find delicious, healthy recipes broken down into simple steps. You’ll also notice that a lot of my dishes comprised of few simple and wholesome ingredients. I’m really excited to bring you the joys of Indian cooking the simple way!
A Brief History
Born and raised in Calcutta, I learned to appreciate food from a young age. In my family, cooking was everything. When I was a child, I would stand in the kitchen and watch my grandmother whip together the most incredible gourmet dishes. All without fancy equipment and all from memory. That impressed me, and I dreamed of doing the same thing one day. Of course, I was still young, and I had a lot to learn. I had no idea at the time how much work she put into her meals. Especially when so many relatives would drop by (and she would cook for them as a sign of respect and hospitality).
When I was in college, I started to learn the culinary arts in earnest, studying under my grandmother. One early experience stands out vividly in my mind:
I cooked an entire dinner, admittedly a simple one, for six of my friends on my birthday, baking a cake as well. My grandmother was there for me every step of the way, encouraging me and offering me pointers.
A Dive into Indian Cooking
Emigrating to the US to attend grad school, I was still only a beginner in the kitchen. I knew that the journey ahead of me was going to be lengthy. For the most part, I depended on the smell and appearance of the dishes that I made as signals that I was moving in the right direction. Reading a few cookbooks, I made gradual progress, in time experimenting with ingredients of my own and coming to a clearer understanding of Indian cuisine, which is much more of an art than a science.
The more confident I became in my cooking, the more my creativity would shine through in my dishes. Before long, I had become a cooking teacher at my local community education center. I offered my insight and mentorship to local residents. I showed my students how to eyeball masala measurements and how to free their minds throughout the cooking process. At the same time, I offered myself as an example for bending the (non-existent) rules using pasta sauce as a substitute for tomatoes in my chicken curry, using the ginger, garlic, and garam masala to overpower any hints of oregano or basil.
Last But Not the Least
After all these years, I feel that I am still learning about Indian cuisine every time I step into the kitchen. The compliments have become more frequent, though and I always appreciate it when my friends and family seek out one of my recipes. Focusing on dishes that are simple, straightforward, and fast, I think of cooking as someone that everyone ought to be able to learn and enjoy. I know how busy life can get, and I understand that at the end of the day, it is about creating something delicious to eat!
On Eats with Mish, you will find the recipes that I love most. A major foodie, I have drawn inspiration from my mother’s and grandmother’s culinary sensibilities, emphasizing gluten-free, vegan recipes that I know many non-Indians seek out and trying to keep the ingredients as accessible as possible.
The way I see it, cooking should be fun.
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