It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me. Aarti Sequeira boldchickencome share on social
The food in south India is the food that I really love because it reminds me of home. Aarti Sequeira foodhomeindia Change image and share on social
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. Aarti Sequeira americaculturefood Change image and share on social
I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four. Aarti Sequeira hardlongmake share on social
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it. Aarti Sequeira bloggerflowingredient share on social
I'm more comfortable weaving Indian flavors into American classics. Aarti Sequeira americanclassiccomfortable Change image and share on social
I don't cook fancy every day. I don't think anybody can, nor would it be very good for you. Aarti Sequeira cookdayfancy Change image and share on social
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices. Aarti Sequeira encouragefoodindian Change image and share on social
I've always wanted to be someone with credibility, and I want my food to speak for myself. Aarti Sequeira credibilityfoodhave Change image and share on social
Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around. Aarti Sequeira completecookcoriander share on social
