I dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. I raised it to my mouth and closed my eyes, and that is where my journey began.
I am a western chef. I grew up in a small city in New Hampshire in the United States where one wasn’t exposed to Indian food. Growing up in kitchens, I learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that I would try my first bite of Indian food. From the moment my mouth tasted the tangy and spicy gravy of chicken vindaloo, I became transformed. I wanted to know why the west didn’t embrace Indian food the way many other parts of the world did.
I cannot think of a cuisine that represents its country better than Indian food. It’s a passionate dance of fire, ever-changing and evolving with each bite. From spicy and sweet to sour and salty, Indian food, much like the country, is bold and full of life — its intensity amplifying as its unapologetic flavors barrage your sensations. To master the cuisine would take lifetimes but to fall in love with it, takes only one bite.
Since I began my journey with Indian food years ago, I knew that this cuisine was different. To define Indian food is like trying to define life, it changes based on the journey. From the rich curries of the north to the dosa, idli, and spices of the south, Indian food cannot be defined, it can only be experienced.
It all began in a small grocery store in the U.S. A friend of mine needed to buy some spices, so he dragged me along. The store was located in a small strip mall in my town, surrounded by independent restaurants serving various cuisines.
I walked into the dukaan (shop) on a cold fall day. The door opened and a wave of scents hit my nose. Spices lingered in the cool autumn air as I closed the door to a new world that awaited me. The smell of incense and toasted jeera (cumin) was intoxicating and a smile crept over my face as I walked down the aisles.
At the back of the store stood a short lady dressed in a kitchen apron chopping sabji (vegetables). My friend approached her and conversed in Hindi, as I gazed around in wonderment at the number of items in her store. From snacks like chivda to sweets like kaju pista rolls and gulab jamun, a world of possibilities was opening up to me.
The short lady in the apron must have seen me in this trance-like state because she smiled and said, “want to try something?” Not wanting to be disrespectful, I agreed. She went to the back of the kitchen, put some sabji in a small container, and handed me a plastic spoon.
“What is your name?” The short apron-clad woman said. “My name is Keith.” I said. “I am Indira, welcome.” She said. This began a friendship that would change my life and help me discover my passion for Indian food and culture. Over the coming years, Indira would share her journey with me as we cooked together and became friends.
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About Me:
Chef Keith’s exciting take on Indian cuisine uses his passion for the spices and flavors of the Indian subcontinent with fresh, seasonal ingredients from New England farms to create a dining experience like no other.
Years ago, he dipped a charred piece of bread into a rich gravy that soaked each crumb like a sponge. He raised it to his mouth and closed his eyes, and that is where his journey began.
Chef Keith is a three-time author, restauranteur, and public speaker who grew up in a small city in New Hampshire in the United States. Growing up in kitchens, he learned how to cook from many amazing western chefs. Each chef would impart the knowledge passed down to them by their mentors. It wasn’t until much later in life that he would try his first bite of Indian food. He began learning under an Indian home cook and went on to study with food archeologists and historians from across India.
Keith is the co-host of the More Than Masala Podcast as well as the chef-owner of Aatma Restaurant & The Farmers Dinner. He is also the author of 4 best-selling cookbooks.
