I was born and raised in Ndola, Zambia, Central Africa, by my mother, who was an excellent Indian chef. She taught me her most difficult dishes, all-time favorites, vegan/nonvegan samosas. Growing up with this daily repetition of making chapatis and samosas along with other Indian delicacies, I mastered those skills very well.
When I was 20, my parents got me married to an Indian businessman here in Manila. We were blessed with five children.
Then came an opening in Maya Kitchen. The chefs who were my friends felt I could hold classes successfully. Again, it was the samosas and dal puri (yellow lentil and deep-fried puffed Indian bread).
Over the years, the Mediter…
Keep on reading: Samosas are my link to my mother