My mother cooked Indian food that was simple but out of the world. She was not a professional, but her home cooking was professional quality. She only knew how to cook Bengali Indian food. Rice, curry, greens, dal, fish, hand-made bread, lamb, prawn, and rarely, a dessert or fruit chutney.
Of course, everyone I know would perhaps say the same thing: that their mother’s cooking was the very best.
Now my wife cooks Indian food that is also out of the world. Of course, everyone I know would perhaps say the same thing: that their wife’s cooking is the very best 🙂
Plus, my wife now built a home-based small business where other than select catering services, she teaches interactive, hands-on Indian cooking to New Yorkers. In a short three years, Mukti’s Kitchen has found a nice little niche and reputation for itself.
One common thing I noticed about my mother’s home cooking and my wife’s more professional cooking is that they both focused on the health aspects of the food. They never used artificial flavor or color, they never used preservatives, and they always used fresh vegetables, fish or meat. In Calcutta back in those days, we never knew anything that was not organic. Here in New York, my wife always uses organic. It makes a big difference when it comes to the quality of her preparations. People write wonderful reviews.
Many Americans and Westerners have no idea that Indian food could be healthy and delicious at the same time. But we can’t blame them for their ignorance. Most Indian restaurants you visit — whether in New York, New Jersey, Los Angeles, Chicago, London, Rome or Paris — serve food that is quite tasty but high in sugar, fat and cholesterol. Plus, many of these restaurants use ingredients that fill you up instantly, and you feel heavy and overstuffed as soon as you get out of the restaurant. You do not want to do anything for the next few hours: your energy level does not keep up with you.
Problem is, if you eat this variety of Indian food, you drastically reduce your chances to live long. Your altered metabolism does not help your heart and other vital organs. Eating food made out of genetically modified crops is also a sure-shot way to get life-threatening diseases. Therefore, I’d strongly recommend that you opt for a healthy-and-delicious variety. Of course, I’m biased about my wife’s cooking and her home-based little entrepreneurship Mukti’s Kitchen. But honestly, I’m just asking that you found out the difference between a run-of-the-mill Indian and a real Indian — real, home-based Indian cuisine that helps you to keep healthy.

In fact, once you master the tricks of home-based Indian cuisine, with its wonderful spices and all, you’ll know that healthy-and-delicious Indian food also helps to cut down your anxiety and stress, and creates a peaceful state of being.
And that is the key to live a longer, happier life: lifestyle free of stress, anxiety and fear. Try it.
Many Indians and Bengalis have created this strange perception themselves that their food is always hot and spicy; in fact, some brag about how hot they are. Fact is, it’s not a true perception at all. Indian food can often be spicy, but that does not necessarily make them hot. There are literally thousands of dishes — both vegetarian and non-vegetarian — that are totally mild. They are mild, any American or European can taste them, and savor them. Spices such as turmeric, ginger, cumin, coriander, cinnamon or the exotic five-spice mix have both health benefits and wonderful flavor and taste. Once you know how to use them in the right proportions and order, you wouldn’t want to cook anything else.
In fact, some of the students passing through the cooking classes Mukti’s Kitchen offered over these three years often returned, with a craving to learn more.
The other myth that is out there is that Indian cooking is very complicated and overly time consuming. Not true at all. Of course, there are some dishes that take an inordinate amount of time, but the simpler and healthier, home-cooked dishes — and again, thousands of them — are quite easy and quick. Especially these days, nobody even in India or Bengal finds that kind of time to spend in the kitchen. Women are almost always in charge of cooking, and a vast number of these women — mothers, sisters, daughters and wives — are now working outside too. They have mastered the trick of cooking healthy and delicious — spending as little time as possible.
You can do that too — wherever you live.
Get to know the real, healthy and delicious Indian. It’s bliss. It’s also going to help you live longer.
Let us know if we can help you live longer.
Sincerely Writing,
Partha
Brooklyn, New York
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