When creating a new dish, the starting point is not tradition or authenticity, but curiosity. Each idea begins with a question—what emotion, memory, or point of view is being expressed, and how that can translate onto a plate in a way that feels relevant today. An Indian culinary background is always present, serving as a vocabulary rather than a rulebook. The spices used—many sourced directly from family in India—carry deep history and meaning, yet the goal is not replication. Instead, those flavors are interpreted through seasonality, local ingredients, and the perspective of cooking in New York.
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