I grew up in a family of great cooks (Mom, Dad and 3 brothers) in South Africa. Except for making the occasional batch of scones or chutney of sorts, I preferred to spend my time reading. It was only when I moved to Philadelphia to attend graduate school that my interest in cooking blossomed. Initially it was to satisfy my cravings for the flavors of home – spicy curries, cakes/scones with fruit and fresh whipped cream and savory pies. Later, the cooking shows and chefs on PBS especially Jacques Pepin stimulated this interest into a passion. I also began to collect cooking books that I read much like novels and then try out recipes (I rarely follow them explicitly, I use them more as guide). I would say that my cooking style is eclectic but based in Indian cuisine, as it was adapted in South Africa. In my cooking I try to use the freshest local ingredients in season.