I fell in love with Indian cuisine after my first bite of spicy vindaloo more than 20 years ago. Around the same time, I heard cookbook author, Madhur Jaffrey, being interviewed on the radio. Her beautiful descriptions of the spices and methods involved in Indian cooking captivated me. The idea of cooking it at home became more vivid and accessible.
I started off on my culinary quest. Falling deep down the rabbit hole into this mysterious cuisine, I made all sorts of curries and rice pilafs. I toasted and ground my own spices. I bought foreign ingredients like black salt and hing. I even studied the medicinal benefits of the various herbs and spices.