Danh ngôn của Aarti Sequeira
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.
Tôi được khích lệ vì bạn chọn bất kỳ tạp chí ẩm thực nào và có hai hoặc ba công thức nấu ăn liên quan đến gia vị Ấn Độ.
Tác giả: Aarti Sequeira | Chuyên mục: Food | Sứ mệnh: [9]
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Các câu danh ngôn khác của cùng tác giả: Aarti Sequeira
- Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.
- I've always wanted to be someone with credibility, and I want my food to speak for myself.
- The food in south India is the food that I really love because it reminds me of home.
- I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.
- I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.