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REMIXING FLAVORS IN A 20-SOMETHING BROWN GIRL'S KITCHEN
As a communications strategist based in Washington D.C., I've been fortunate to narrate important stories for Fortune 500 companies, governments, non-profits, and trade associations all over the globe.
When it comes to telling my own story, there's no better way to do so than by talking about – FOOD!
Over the years, I've spent a lot of time learning about the politics of food, the exoticization of BIPOC spices, dishes, & of food writers.
This has allowed me to not only have a better understanding of food history, but also realize my responsibility to introduce, educate, and preserve my identity and culture by sharing my food story with others.
I believe that food is truly the world's best connector!
WHAT'S A TASH MASHUP?
"A CROSS-CULTURAL CULINARY MASHUP INSPIRED
BY INDIAN COMFORT FOOD"
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Hot off the
Stove
SNACKS & SMALL BITES
CHAATCHOS
I’m happy to introduce you to a glorious situation: chaatchos. The things that I love about my favorite chaats (nicely spicy, a little sweet and tangy, sour, umami bomb flavored category of Indian street food) in Totchos form! Truly, the highlight of my 2020 quarantine woes.
THE MAINS
MASALA
PRAWN
UDON
Here’s what you need to know!
The extra oomph that the lime juice, green onions, and ghee bring to the dish really tie it all together and give you the silky, glossy noodles of my dreams (and hopefully soon to be yours).
HAPPY HOUR
TAMARIND
MOSCOW
MULES
The perfectly sour tang of tamarind pairs so well with the crisp and sharp flavors of ginger. While warm cocktails are a must this fall, I somehow find myself making these over and over again since they deliver on the warmth of fall, thanks to the fragrant and zingy notes of ginger.
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REIMAGINING NOSTALGIA WITH A NEW NARRATIVE:
INDIAN-AMERICAN FOOD THAT TASTES AND FEELS LIKE HOME