Deena Kakaya's interview

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Interview by Laurence

We interviewed Deena Kakaya!

Hello Deena Kakaya, so tell us...

When did you begin your blog and what inspired you to start it?

I began my blog a couple of years ago, but I only blogged irregularly. I did it whilst having a full time job and I started it as a platform for magazines and publications to get a flavour of my work. I've written for several magazines now and it still provides an insight into what I cook, how and my food stories are all on there.

I really wanted to share my way of cooking. I combine indian influences with others from throughout the world and all my recipes are entirely my own. My friends and family enjoyed all my food stories and my honesty around them. I have enjoyed sharing evocative and touching stories around novel and scrumptious recipes.

In your wildest dreams, where is your blog going to take you as it develops?

I'd love to write for international publications and consider a wider variety of palates in doing so, that would be exciting.

Are you active in the blogging community? Have you met any interesting people through your blog or has it brought you to new places?

I wasn't until recently. When I set my blog up I was in work full time and genuinely had no idea about bloggers challenges and I didn't even know that foodies 100 existed until a few months ago. When my boy became a toddler, I really wanted to engage with bloggers to share a passion and I've enjoyed meeting many wonderful and talented bloggers.

Do you have a secret weapon in the kitchen?

I have a few. I tend to sweeten foods with agave nectar rather than sugar. It's a natural product and healthier.

I also use a jaggery, which is used In many Asian homes. It is unrefined sugar and has a caramel like taste.

Children can be very picky eaters, would you have a vegetarian dish that always goes down a treat with the kids?

Feeding my toddler has been immensely challenging. When I weaned him I assumed he would just open his mouth, but he didn't. I've learned so much through the journey of trying to feed him. Many toddlers like favour. They are used to tasting it from mum and enjoy it. Often toddlers like mine want control of the situation and this is especially true if feeling vulnerable.

So I've created a recipe that my toddlers can hold in their hand, feel in control, and also get some sneaky vegetables and protein in there! It's my baked paneer, courgette and squash spring rolls. They include mildly spiced veg inside and are crunchy, baked rolls that fit into little hands.

What is your earliest memory involving food?

I remember setting yoghurt with my dad when I was about 7 or 8. I found the whole process quite miraculous; boiling and cooling milk, mixing it with existing yoghurt and resting it on hot water. I found the whole transformation process utterly wonderful. I think being involved in the kitchen made me a better, more diverse eater as well.

Are there any chefs that you admire in particular?

I love to watch the chefs of days gone, where having an 'angle' was less important that just cooking. I still enjoy watching Ken Hom and Madhur Jaffrey.

Indian flavours are moderately welll known in the UK, but is there a dish that you believe deserves wider recognition?

I think kadhi is one of the most under recognised Indian dishes. It happens to be a favourite for my little boy and I. Kadhi is a curried soup made from yoghurt and gram flour and it is tempered in chillies, cinnamon, ginger, cumin, curry leaves and turmeric. It's beautifully sour, spicy and stokes the internal flames perfectly.

I tend to bulk my kadhi up with vegetables or even grains and spilt lentils. It makes a wonderfully comforting, hot, and delicious soup with a kick.

Which Gourmandize recipe would you recommend? (if none take your fancy add your own and share it with us!)

The stuffed and baked courgettes are looking very good indeed!

Any last words or message for our readers?

Cooking and eating with loved ones or people that we like is one of life's simplest and loveliest pleasures. Our memories and experiences and often emotions can be hooked with a meal. It might be a birthday, a lovely meal we enjoyed on holiday, a samosa we ate in the rain whilst cuddled with a friend,,,food and life are both beautiful and It's important to devour them both now. I'd love for readers to immerse themselves in my episodes from my site and share their experiences with me too.

Thank you Deena Kakaya for answering our questions and see you soon!
Published by Laurence - 14/11/2013

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