I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So… — Aarti Sequeira Copy Share Image
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… — Aarti Sequeira Copy Share Image
The food in south India is the food that I really love because it reminds me of home. — Aarti Sequeira Copy Share Image
I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian… — Aarti Sequeira Copy Share Image
I don't cook fancy every day. I don't think anybody can, nor would it be very good for you. — Aarti Sequeira Copy Share Image
I'm more comfortable weaving Indian flavors into American classics. — Aarti Sequeira Copy Share Image
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… — Aarti Sequeira Copy Share Image
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… — Aarti Sequeira Copy Share Image
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… — Aarti Sequeira Copy Share Image
I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When… — Aarti Sequeira Copy Share Image
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… — Aarti Sequeira Copy Share Image
I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I… — Aarti Sequeira Copy Share Image
I've always wanted to be someone with credibility, and I want my food to speak for myself. — Aarti Sequeira Copy Share Image
I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices. — Aarti Sequeira Copy Share Image
