Autoethnographic Invesitagtion: Cooking Indian Food Take 2

Jyotsna Singh

Last week I cooked up an Indian meal for the first time. It was quite an interesting experience. I felt like I had actually cooked something up properly from scratch — unlike merely steaming veggies and placing a chicken in the oven. I was amazed by all the different ingredients used to create such a simple dish.

However, what struck me the most was how my mum made a minor adjustment to the lentils dish (but adding only a small amount of chilli) to cater to my tastebuds. According to her, i’m not a ‘true’ Indian because I can’t/don’t like eat/eating spicy food. My parents attribute this to me being born in Australia — unlike my brother — and developing different taste buds as a result of that. Whether or not this is true, I could not help but feel interested by how Chefs alter their foods of different cultures…

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