‘I first came to Rotterdam in 2013, intending to stay only for a few years with my husband. But Rotterdam has a way of making people stay and we have been here for close to a decade now. I guess that the diversity and the inclusivity of this city make you fall in love with it!

I came to the GzG kitchen in early 2020 before the covid lockdown, out of curiosity as I got to know that the group rescued fruits and vegetables from the weekly market. I’ve seen how food items get disposed of at the end of the market and it pained me so much! So when I got to know about the group and read its purpose on the Internet, I was very delighted. Recently, I was added to the Instigator group, where I hope to work with others on the strategy and activities of GzG.

For the most part of my life, I have lived in India but traveled quite a bit to experiecne cultures, traditions, and people. What fascinates me most is that food and community eating can very often really make people bond, irrespective of where they come from. I love to visit markets, especially the local ones, to see the unique foods that belong to that region.’

“I believe that foods and recipes that are passed on generations are the ones that make the most sustainable meals/diets”

The influence of traveling

‘My initial travel also made me realize how foods get locally adapted for taste. For example, I frequently go to London and it is a place that I love, because it is such a melting pot of diverse cuisines from around the world. They adapted a version of chickpea-‘channa masala’ and serve it as a specialty. In India, we probably made it on a daily basis. Or the fact that in India we have ‘vegetarian’ version of oriental food that is spiced to Indian taste buds. 

Having said that, I believe that foods and recipes that are passed on generations are the ones that make the most sustainable meals/diets – as they are seasonal, local, and based on very sound wisdom in terms of using every usable part of a fruit or a vegetable. In countries like India, where we have a ‘joint family’ culture, meaning that generations tend to live in the same house or around in clusters, the knowledge is passed on in a very hands-on experiential way.’

“At the end of the cooking afternoon, the lay-out of all the dishes and the variety it adds in terms of colors or flavors from different regions is a real plus”

Indian foods

‘India has a rich culture in food that is quite diverse across the country. Coming from the North of India, the concept of community kitchen and social dinner is common. Introducing the beautiful tradition of ‘Langar’ and ‘Sanjha Chulha’ is rooted in the concept of sharing meals without discrimination and using a common kitchen or oven to cook.

I have mostly been coming to the kitchen as a ‘home cook’. My background is in Nutrition and I used to work for a food company in innovation. Both help me instinctively plan out a menu. What motivates me is the idea of innovating on the spot and  of introducing nutritious flavors and meals from my part of the world.

The bonus has been the ultra-friendly group to work with who I could teach a thing or two about menu setting, cooking, and fixing recipes that completely go off track! (I call that ‘rescue cooking’). At the end of the cooking afternoon, the lay-out of all the dishes and the variety it adds in terms of colors or flavors from different regions is a real high. Celebrating ‘Diwali’ night dinner as a theme was very special.’