Posts by Susmita Sharma

Susmita lives in Seattle with her two young boys, husband, and dog. Her day job is as a freelance consultant. Her “fun” job is blogging, cooking, and entertaining. Over the last few years, Susmita has become interested in sustaining the now thriving local farming community in the Puget Sound area, and she prides herself on knowing where to get the “good stuff” in this part of the country. She is aggressively trying to convert everyone she knows into a locavore.

Susmita’s passion is to redefine East Indian food as we have come to know it in the U.S.A. She loves to play with the alchemy of spices and adapt traditional Indian recipes to local fare. She has taught cooking classes at Whole Foods Markets and also teaches private classes in clients’ homes.

Susmita’s short term dream is to write a cookbook. Her big dream is to open a high-end Indian-inspired restaurant. You can read more about her adventures in her home kitchen on her blog, The Food We Eat.


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Susmita Sharma is a Seattle cooking teacher who blogs at The Food We Eat. She is passionate about adapting the flavors of her native India using local ingredients.

Curry tonight

Try this one-hour recipe

By
February 20, 2009

Can you make aromatic curry that tastes like you’ve been simmering it all day within one hour? Sure you can! I don’t know about you, but one hour is just about as much time as I can devote to something on a weeknight. And who doesn’t love a good curry on a cold day?

Many of my friends have admitted that they are intimidated by the idea of making curry at home from scratch, because it seems like something you need to spend all day doing. Their solution? Take-out, eat-out, or use pre-made curry bases.

Continue reading Curry tonight »

Susmita Sharma is a Seattle cooking teacher who blogs at The Food We Eat. She is passionate about adapting the flavors of her native India using local ingredients.

Spice girl

One cook’s attempt to eat locally and traditionally

By
January 9, 2009

Spices and East Indian food are inseparable. East Indian cuisine has really caught on in the U.S. in the last decade, and even novice palates seem to have a natural affinity for the cuisine. It’s all in the spices.

Spice combinations are at the heart of Indian cuisine, but very often, as with many other things, less is more. Curry is a generic word, curry powder varies from home to home, and garam masala does not Indian food make.

I grew up in India, but moved to the United States in 1991 to pursue a graduate career, and now call the U.S. my home. I grew up with the smell of freshly roasted and ground spices, and I have a lot of respect for them.

Continue reading Spice girl »

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Dinner Guest

The gamification of cooking

Earning points

Most of the time with cooking and eating, the rules are clear.

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