Indian sensation

Indian cuisine can conjure thoughts of interminable time-consuming preparation.

Aarti Sequeira is trying to debunk the myth by showing viewers how easy it is to prepare dishes with unique Indian influences.

The US-based Indian left her journalism career with CNN after winning the TV cooking competition Next Food Network Star in 2010.

Now she has an increasing following - thanks to her cooking shows Taste In Translation and Aarti Party.

The second season of Aarti Party premieres on Aug 13 on StarHub TV Ch 435 (Asian Food Channel) at 7.30pm.

The mother-of-one is also in the midst of tying up the loose ends of her first cookbook, Aarti Paarti: An American Kitchen With An Indian Soul, which will be launched in September.

Sequeira, 35, tells M in an e-mail interview about her take on Indian cuisine and her upcoming projects.

On the world's interest in Indian cuisine.

Indian culture is addictive, whether it is our movies, fashion or food.

I think it is because everything about us is larger than life: Brighter colours, more elaborate dancing, spice, spice and more spice!

We make no apologies for believing that more is more. I think that attitude is intoxicating because it says "freedom".

Also, Indian food is among the most therapeutic in the world. Given its roots in Ayurveda (traditional Hindu medicine), our recipes are designed to heal you.

Moreover, they taste fantastic. They certainly do not taste like health food.

On simplifying her recipes for Indian-food novices

I try to simplify complicated recipes to just a few spices, or tame the heat because (US) folk are not used to it.

But my mum's style of cooking (and therefore my own) is not very spicy, so I haven't had to change it very much.

On the spice she can't live without

Cumin seeds - the goodwill ambassador of my spice box. They go with practically anything.

On her passion for food

My family always places great value on good food - every celebration and holiday was marked by a special meal, so I guess that is where it came from.

On her career switch

I have no regrets leaving journalism behind.

I do hope to one day find a way to join the two together because I miss the joy of discovering and telling a good news story. Moreover, I miss the adrenaline of the newsroom.

But whenever I get to talk to someone about the food they've created, I feel like I get to scratch that journalistic itch.

On her go-to comfort food

Ice cream. Always.

joannes@sph.com.sg

This article was first published on July 30, 2014.
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