Anjali is smitten by all things edible and thrives on storytelling. She weaves together words & photographs at Perfect Morsel as she explores culinary corners of the world in search of stories, memories, recipes and the next perfect morsel.
Born in New Delhi, India, she made her way to Brooklyn, New York, via Austin, Texas; Dubai, United Arab Emirates; Khartoum, Sudan; and Beirut, Lebanon. Along with this list of culinary influences is Myanmar/Burma, where her father was born and brought up. Raised in a Hindu home, in a Catholic school, in a Muslim country and now married to a man with Jewish ancestry, her only religion is food. She eats everything!
By day, Anjali works with vampires & warriors at HBO and, by night, she plays with spices & recipes in her kitchen. Her weekends are spent exploring farmer’s markets and, as often as she can, she takes to the road and sky in search of food stories. She lives in NY with her equally food-obsessed husband and dog. Stay connected to her stories via Facebook, Twitter, Instagram and Pinterest.
This time last year, I was asked to make latkes with my own spicy twist for a Hanukkah party hosted by some friends. I was honored and immediately said "Yes!" even though I had never eaten or cooked a latke before.
I remember being mildly overwhelmed this time last year. I was teaching myself how to design this blog, learning how to photograph food, studying how to edit said photographs, and making lists of recipes and stories that I wanted to write about....
What: Turmeric is a root from the ginger family. In its original form, it has a knobby shape similar to ginger. It has been used as the main spice for food and religious rituals in India and China for over 4,000 years.