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Article Excerpt
Saturdays, when I was growing up, I would often be woken by the powerful, almost meaty stench of powdered asafetida hitting a pan, or the insistent drone of my mother's blender, pulverizing whole roots of ginger or a dozen heads of garlic. I would come downstairs and find her at the stove, all four burners going, the sink crammed with colanders, the spices she stored in large brown Cremora jars pulled down from the cupboards. She would have been up since four, preparing for a dinner party for a crowd of fifty or more. There was always, simultaneously, lamb and fish and shrimp, and a minimum of four vegetable dishes, and dal and chutney, and two or three selections for dessert, all of it preceded by an assortment of stuffed croquettes and breaded cutlets, which she served as appetizers. She had learned to cook by watching and helping her...
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