“In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom.”
– Barbara Costikyan
Thanks so much for stopping by. My name is Roopa Hariprasad. I am originally from Bangalore, settled in the US for quite a few years now. Though the kitchen is the place where my heart is, I enjoy gardening, learning music, embroidery and knitting in my spare time. My Husband Hari, is also a great cook and is not only my source of inspiration, but also my worst critic and best friend.
I started writing this blog to share some of the recipes from my Mother and Grandmother’s kitchen back in India. I have grown up around some of the best cooks who would not follow written recipes and most measurements were eyeballed. I do most things that way, which makes it a little difficult for me to write exact measurements sometimes. There are other recipes that I have learnt after marriage from my In laws, friends, online and from books. It’s always a pleasure to hear from you and hear your experiences after trying out my posted food formulas.
My cooking philosophy is exactly what I have on my main page-
Aaahaara shuddhau sattwashuddhih | Sattava suddhau dhruvaa smritih
Which means- Purity of food leads to purity of the mind. This is a saying from the Chandogya upanishad.
I also believe that it’s the simplest foods that give the most comfort. I grew up in a home where not only onion and garlic, but even tomatoes, carrots, radishes and many other vegetables were not eaten as per the sattvic principles. As a result, as much as I have tried, I could never acquire a taste for garlic, which is why I choose not to cook with it. The same applies to my Husband, who is not much of an experimenter when it comes to food.
Last year, Hari and I went to Culinary School and learnt the basics of Baking and Pastry arts. It’s something I really feel proud of. I would like to share my baking experiences also here on my blog.
When I started blogging in 2007, I was inexperienced and only knew the food I grew up eating. There have been spells when I did not know what to write. The true challenge has been to try to feel inspired. Traveling has made me realize that there are at least 10 different ways the same vegetable can be cooked. That was my inspiration. I would like to include more recipes from different parts of India. Recipes that I have learnt from Chefs at Hotels we stayed at or from people who are from that part of India and cookbooks that seem authentic. I will try to keep the recipes as authentic as possible. If someone from that part of India, does not recognize it, please do let me know. I would love to learn how to make it better.
I am not a great photographer so if someone feels the need to use my pictures, please go ahead. My recipes, on the other hand are tried and tested, please do not use them elsewhere without giving credit, if not to me, the people who taught them to me:)
I do read all your comments and try to respond as quickly as possible. If there is any recipe you think I might know and would like me to post it, please drop me a line. If I do know or can get it for you, I will.