Asha Shivakumar - Masala & Meatballs

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To my Mom and Amma

As I put the finishing touches on this book, which has been brewing in my mind for years, its finally turning from a fantasy into a reality.

My visual learning began in a small eight-foot by eight-foot kitchen, observing my amma (grandmum)s gentle yet deliberate moves as she cooked up meals for her big wonderful family of nine. Her rooftop garden had some of my favorite greens, and in retrospect, I guess my love for green leafy vegetables started there. She would bargain with the fishmonger, leading to a near altercation I was eager to watch. Most days, she cooked three elaborate meals. I loved eating and watching her cook. However, I dont think cooking ever really crossed my mind during those days. My mum, whom I consider a superwoman, could whip up meals for fifty people, just like my amma, in a few hours without breaking a sweat. She taught me how to cook, from the most basic of dishes to the fanciest of meals.

Moving to America after my marriage, miles away from the comfort of my mums kitchen in India, I had to learn to cook a decent, edible meal. For me, actual cooking came out of necessity. I had an intense need to eat homemade lentils and rice, roti and veggies or a good chicken curry. I couldnt even make a decent coffee to save my life, but I carried a diary full of handwritten recipes from friends and family. I remember the expensive phone calls, the hasty emails that I waited eagerly for my mum to reply to and the innumerable print-outs it would take to cook a simple potato curry. My virtual cooking lessons happened when Skype got popular. Id ask Mom if that curry looked good, or the dough was too wet. As time passed, I learned, and began to enjoy, cooking. The fancy meals came easily to me; all I had to do was follow a recipe.

My firstborn brought out a whole new world of cooking for me. The little baby bear came along, and I got more creative for his fussy palate. I didnt follow recipes or call as much for directions. I tried to come up with a twist to our normal meals. I began cooking Indian-style fish but putting it in a taco, or chicken strips grilled with Indian spices. I lovedcreating food with a twist. I enjoyed taking American food staples and adding an Indian flair. This book is all about taking comfort food and giving it that curried touch.

In India, the only American foods I knew of were potato burgers, paneer sandwiches and spicy fried chicken. I came to San Francisco, known for its array of different foods. Having an authentic crab chowder with some sourdough absolutely blew my mind. It was similar to a white curry in a way, but so different. When I was introduced to cheese in the form of macaroni and cheese, my mind worked overtime to see how I could add some touch to make it my own. A whole new chicken curry potpie, for example, is one of my favorite delicacies for entertaining.

A dessert that I fell in love with when I was invited for our first Thanksgiving was pumpkin pie. I immediately related it to my favorite pumpkin halwa in Bangalore bakeries. So I just combined the two with my own twist, and pumpkin halwa pie with cardamom was born. Cooking became my love and passion. I felt elated when my family smiled as I brought out my newest creation, thrilled when friends clamored for recipes of party foods, and pumped when they all repeatedly said I needed to write a book.

So I started a blog, Food Fashion Party. I wanted to share my creations, some inspired by my mom and amma, along with many I learned from friends and other blogs. My heart is in my food, and from the beginning, I wanted to share my heart in my blog, and now, in this book.