I have spent nearly a decade traveling the globe, poking my nose into chef’s kitchens, extracting recipes, and pretending to eat daintily, all the while accompanied by a TV camera focusing its irksome lens up close and personal. While there was a world of cuisines and cultures waiting to be discovered, my radar was always zeroing in on the nutritional content of what was cooking. I added a doctor to the show, and the tango between chef, doctor and anchor became a terrific learning ground. The kitchen became a lab - lots of research on ingredients, their origin, their ‘goodness’ or lack of it; new permutations and combinations emerged, the taste buds exploded, and then, with a mixture of excitement and abandonment, magic was created.
That pretty much sums up my philosophy of food. No rules, no one recipe to follow, no exact measurements (except while baking of course) -- only one driving desire, to refashion and rejig the original (whatever that means) till it becomes more health-giving and wholesome. This little space offers you my experiments that have pleased the family no end.
This obsession with nutrition has made me extremely distrustful of packaged goods and I shall make an attempt to demystify nutrition labels for you, as we go along.
