About me
Born and raised in New York, I have an atypical lineage to Central Asia that lies along the Silk Route. I was fortunate enough to travel extensively through out my childhood into my early twenties across the globe. Exposed to diverse cultures from infancy has morphed me into an eclectic woman, which in part reveals itself through my multi cultural fusion of dishes that is a unique collage of spiced food and flavor. I am not a trained chef, nor have I taken any cooking classes, unless you consider my mother's kitchen a cooking school. I learned to cook through my mothers' fervor for cooking who fearlessly ventured on the most complicated ethnic dishes. I believe that the fact that I don't have a culinary background has worked in my favor, because my dishes are cookable. In other words, my recipes are straight forward and they are not too complicated to follow. These dishes are extremely flavorful melding silk road cooking with the modern kitchen.
Cooking Influences
My mother has been the biggest cooking influence in my life. For me, she is the Julia Childs of Silk Road cooking as she ventures on the most complicated dishes. Once she cooked up a huge pumpkin filled with a symphony of brown rice, raisins, apricots, cinnamon, and host of unusual spices and cooked it for nearly 24 hours in the oven! Of course on a low heat, but it was simply divine with melt in your mouth pumpkin and a sweet spicy rice.
I have traveled extensively worldwide tasting cuisines mostly from Asia... it's a huge continent you know. So most of my dishes are inspired from the Spice Route.
United States Chef
Follow her
