The Indian Flag
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By Jasmine Sheth
My obsession for food developed at an early age when my mother would use food to entice me to study for my classes. She would make all my comfort foods and the smell would permeate the house drawing me inexorably closer to the kitchen and away from my school work. I would watch her work sometimes. It would fill me with awe how a few simple vegetables and spices could make such an enticing aroma, or explode in my mouth with such vivacity. There is one memory though, that I can pinpoint for being the single moment that brought me to cooking. It’s the moment that I decided I was going to cook for a living.
I couldn’t have been older than ten or eleven years old. My father was on the board of the local Rotary Club chapter and had been preparing for a big occasion. The President of an International Chapter was to visit Mumbai and he was in charge of hosting the delegate. Part of the itinerary he put together involved our family hosting the guest for a traditional Indian dinner.
The minute I saw that itinerary, I knew what I had to do. I plotted and planned with my mother for days! I was going to recreate the Indian flag out of rice and serve it as a showstopper final course. Yes, that was it, nothing else would be better! My parents knew how excited I was to cook for this distinguished guest and they encouraged and helped me for days leading up to the event. I overthought every detail (classic Gemini) and the morning of the dinner, I woke up early to get a head start on prep.
A bright and aromatic Carrot and Ginger Puree would be mixed into perfectly cooked Basmati Rice. The green hues came from a creamy spinach and caramelized garlic emulsion. Finally, the 24 spoke wheel was made with a Balsamic infused blueberry sauce. It took me all day to make each component from scratch! I finally arranged the colored pilafs in a baking dish and staring back at me was a perfect reflection of the Indian flag! I was so proud of myself. I had butterflies in my stomach. I was exhausted but so excited to share this creation with our guest of honor.
After the first few courses were served, my mother announced to the table that I had prepared a very special dish to close out the meal. Everyone at the table clapped and I jumped out of my seat and ran to the kitchen. "This is what rock stars must feel like!” I thought. Everyone waited with bated breath for the show to begin, cheering on the star of the show!
As I grabbed the oven mitts and lifted out the heavy dish from the oven, the aromas of cinnamon and cardamom filled my nostrils. “She’s a genius,” they would say, once they had a taste of my cooking. They’ll be in awe of how well an eleven year old can cook!
Slowly, I turned around and began making my way to the dining room. My eyes were fixed on the casserole in my hand and I took slow measured steps. As I turned the corner and came into the dining room entryway, there was a loud, very audible “Gasp!” I saw my mother sprint towards me, her arms wide open and she drew me into a tight embrace.
In my concentration on the casserole, I had misjudged my step and tripped on a pile of shoes in the entryway. The casserole dish went flying from my hands, there was a loud clatter as the casserole hit the floor, a collective gasp and a rainbow of rice and shards of glass went flying in all directions.
All I remember is that I was unable to move, I couldn’t move my eyes from the train wreck on the floor. My heart was beating a mile a minute and my mother’s voice in my ear, “Oh honey, it’s alright! It’s going to be OK!”
Chef Jasmine Sheth (she/her) is a James Beard Foundation grant winner and creator of Tasting India; a culinary adventure that aims to showcase the breadth of Indian cuisine.
"Spices without Borders" showcases custom made versatile blends perfect for grilling, stir fry, stews and more! The line has been created to showcase the versatility of spices across cuisines, and Jasmine has drawn inspiration from her lineage and family (her grandfather was a spice giant in his day, so spices literally run in her blood!).
Tasting India is a queer, WOC owned business and has been featured in The Chicago Reader, Chicago Magazine, Chicago Eater, Block Club Chicago, WBEZ/NPR and other publication
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
