My journey with Indian cuisine began in the most unexpected place: Ecuador, during the COVID-19 pandemic. My husband Joseph, an IT professional from India, and I found ourselves unable to continue our regular work. The world had paused, and in that stillness, something beautiful began.
When people ask me how I went from serving in the United States Marine Corps to serving Chicken Tikka Masala at the Greensboro Farmer’s Market, I smile. The truth is, I’ve always been in the business of service.
When we relocated to Reidsville, North Carolina in 2022, I knew I wanted to continue this culinary journey. But I also understood something important: authentic Indian food could be unfamiliar to some American palates.
That’s where my unique position comes in. I often joke that I’m an Indian chef cooking Indian food for Americans, but this identity is precisely what makes our food special. I understand both worlds. I know how to honor the traditional techniques and authentic spices while making these exotic flavors accessible and enjoyable.