New Year, New you !!

‎”New Year, New you” Cooking class roster now open… We’ll be learning some quick, healthy recipes for our busy lives!! 

Date: Dec 15th 10 AM -12 PM noon!

Please “Like” us on Facebook to get updates! Recipes, cooking class information and more!!

Thanksgiving 2012 in pics!

Happy Thanksgiving!
Marrakesh acorn squash

Cheese and charcuterie board,
salad and bread

Sesame and herb braid with sage butter

Citrus herb whole cranberry chutney

Drunk cranberry cake

Brown sugar encrusted ham
Lemon pie
Gouda and cheddar baked mac n’ cheese

Pecan pie
Sea Salt roasted potatoes w/pearl onions

Mixed greens, roasted artichokes,
roasted pears ,
almonds and a champagne vinaigrette.

Baked polenta and sausage stuffing

Thanksgiving….2012 … Menu

This year, I am revisiting the basics. What I mean by that is, every once in a while, sometimes you have to stop and reminisce about traditions and your roots. This Thanksgiving, I want to do just that. I want to make some classic dishes and turn the heat up a bit Freaky Curry style.

Nothing fancy. Simple, classic and modern… Hmm.. Classic and modern..?!. I know what you are thinking.. Trust me, it’ll happen..

So this is my tentative menu so far. Let me know what you all think.

Cheese and charcuterie board

Tossed salad – Mixed greens, roasted artichokes, roasted pears , Stilton and a champagne vinaigrette.

Twisted sesame braid w/ Sage butter
Irish soda bread

Curry Butternut squash bisque

Fried turkey (rosemary sage brine)
Baked polenta and sausage stuffing

Marrakesh acorn squash
Twice baked sweet potatoes with roasted pecans rubbed with cayenne and maple
Green bean w/ a mushroom butter sauce
Fried Corn medley

Gouda and landaff baked mac n’ cheese
Sea Salt roasted potatoes w/pearl onions
Roasted roots: carrots, parsnips and turnips – rosemary honey butter

Drunken cranberry cake (Staple in this house!!)
Lemon pie
Pumpkin pie

Not sure how much of this will actually show up at the table but I will try ! I am going to start getting busy in the kitchen here soon… Hope you all have a wonderful Thanksgiving.

I thank you for being a friend and a supporter.


This post comes from the side of a highway in Queen city..I was in a wreck about 2 hrs back and am waiting for the towing truck to come get me out of this mess. I am doing ok.. the airbag did deploy and my chest hurts because of the impact but I am A.O.K!! so glad that no one was with me in the car..I think this is a perfect backdrop for me to post about the Things to be thankful for this year…

1. Good health of family
2. Good health of self 🙂
3. A paying job… Do I hear an Amen?!
4. A hobby to keep me sane
5. Roof over my head
6. Food on my table
7. Friends to share the food with 🙂
8. Sense of spirit and wonderment
9. Faith in humanity
10. Presence of mind… Well for the most part 😉

What are you thankful for this season?

You eat with your eyes…..!

My mom and me!

A friend and a supporter of Freaky Curry recently commented how the pictures of the food that I cook and post online look great! He asked me to write about why I believe that the art of presentation mattered when it comes to food. I have a very simple answer for that. 

 You “eat” with your eyes… 
Ever since I was little, I observed my mom, display the art of visual perfection inside and outside the kitchen. Whether it was her food or just herself, she made sure everything was well put together. I guess that just kind of stuck with me. You will never see me in my sweats or PJs outside of my home. 

Please show me this post if you ever do. 😉
I apply the same philosophy to my food  too. When it comes to food, one of the first senses you use is sight along with smell, so it’s very important that you “dress” your food appropriately. In the age of “tele-vision”, we heavily rely on our eyes and long for “smell-vision” when it comes to the matters of gastronomic creations. Whether it’s a touch of sour cream or a sprinkle of chopped parsley, you want to make sure that the colors in the food tell a story. and the start of the story should be “Come, eat me!”.. 
Sounds simple enough but the art of visual appeal can be very tricky if not careful. 
It’s like deciding what shoes to wear with an outfit ? and if you know me, you know I know the answer to that ! 😉

Start by asking yourself some basic questions like;

1. Do the shoes have to match or contrast with the outfit ?
2. Do the shoes have to be comfortable ?
3. Do the shoes have to be in style ?
Similarly, for food and garnishes, ask yourself this;
1. Do the herb/condiments have to be a part of the recipe ?
2. Do the  herb/condiments have to taste good standalone ? (e.g whole cinnamon sticks, rosemary, dried oregano)
3. Do the  herb/condiments have to be in season ?
 If you all know me by now, I am not the one to follow conventions when it comes  to fashion. I treat my food the same way. I call myself a food enthusiast and refer to my style of cooking as a  “fusion inspired” way of cooking. 
I follow one rule when it comes to “dressing” for the occasion (food or yourself); “Taste and sample”! 
Try out different combinations and trust your senses…!
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7th street market (Charlotte) chef demo

Thank you so much 7th Street uptown market for sharing the day with me today! Here are some snapshots of the day! More to come! Soon ! stay tuned!!

Getting set up!
My mamma and me!

The fabulous market!
Recipes from today’s demo: To serve 4- 6 (Generous servings)

Curry Butternut squash bisque 

2-3 cups of fresh Butternut squash, peeled, and roughly chopped

1 Medium sized onion (I use sweet white)

2-3 garlic cloves smashed and chopped

2 Bay leaves

2 Cinnamon sticks
1 Tsp of nutmeg grated/powder

2 Tsps of curry powder
1/2 cup of heavy cream

3-4 cups of chicken stock (or use veggie broth): Use more if you like a thinner soup

1 Tbsp Olive oil

1 Tbsp butter

Salt, pepper, cayenne to taste

Saute onions and garlic in a Tbsp of Olive Oil for 4-5 minutes till the onions turn a pale pink. Add the squash and cook for about 3-4 minutes on medium heat.

Add the bay leaf, cinnamon sticks, nutmeg, curry powder and stock. Increase the heat to a high and bring the soup to a boil. Reduce the heat to a medium and cover the pot and cook for 18-20 minutes till the squash is tender. (Might take longer depending on the squash)

Once the squash can be mashed easily with a fork, remove the bay leaf and cinnamon sticks. Using a hand blender, blend the contents in the pot carefully or alternatively using a stand up blender, blend all the ingredients. (I would suggest letting the ingredients cool down before blending).

Move the contents into a pot (if using a stand up blender) and add the heavy cream and bring to a gentle boil. Season with salt, pepper and cayenne. Garnish with some fresh parsley and a Tsp of sour cream.


Savory apple ginger chutney

1 Tbsp Olive oil

1 Red onion, peeled and chopped fine

2-3 tart cooking apples, peeled, seeded and chopped into ½” cubes (I use granny smith)

½ Tbsp of fresh grated ginger

3-4 whole cloves

1-2 Cinnamon sticks

1-2 Tsp of All spice powder

2- 3 Tbsp brown sugar

2- 3 Tbsp of red/white wine vinegar

Salt and black pepper to taste

Combine all the ingredients in a saucepan and stir well. Bring to a gentle boil and simmer on medium heat covered for 30-35 minutes. Keep stirring in between. Uncover and let simmer to reduce the liquid in the pan. Serve warm or at room temperature.


Come cook with me!

Come cook with me on Nov 10th!!! Cooking demo in the Queen City featuring Thanksgiving favorites with a Freaky Curry twist!! Free and open to the public!! Everything will be made with local ingredients. Right from the produce, dairy and the spices!!.. What a delicious way to start your day!! Cooking demo times are 11 AM and 1 PM. See ya all!! — at 7th Street Public Market.

Photo: Cooking Demo this Saturday 11/10/2012.. 11 AM and 1 PM.. Thanksgiving favorites Freaky Curry style!!