(continued) Chapter 5: New York (2012 - 2018)
Sometimes, you look back at a phase of your life, and wonder how miraculously it all happened.
Things were finally beginning to look up. My parents’ accident, a nerve chilling loss, a storm and an unexpected injury - though still painful on many fronts - was all behind us. I felt stronger, physically and mentally, and was determined to proactively create change. Positive change. A change that would fuel my personal dreams, and lead me to create a meaningful profession for our remaining time in NYC.
Those who know me, also know I love to run. But running was not always a part of me. I took to it only in University, predominantly as a way to get fit (thanks to all the junk eating in Singapore!). But I started to love it, And New York created a new lease in that passion. I began improving my pace, signing up for races, and using it as a way to heal. With shoes on my feet, and music in my ears, I felt I could overcome anything. And as I re-started clocking the miles after the injury, I also realised that it was when my best ideas came.
It was during one such run that I had a dreamy idea. An idea to launch my own Supperclub. I had no culinary training, no idea how to create or run a business (leave alone one in NYC!), and no idea why anyone would pay to eat at a nobody’s table. But I knew I wanted to try. I also knew I loved to cook, I loved to host, and that I was passionate about experimenting with traditional Indian cooking and re-inventing what the world calls ‘curry’ aka Indian food. So with these three armours, I went ahead. From launching my social media and this website, to launch ideas and struggling with marketing, it was a tough tough journey, a lonely one too, but one that definitely paid off. I didn’t know many people in NYC, so I started simply - opening up our home for tapas style cocktail hours where I provided an Indian-inspired buffet of small bites, and guests brought their own drinks. The catch? Friends were invited, but only allowed through the door if they brought along at least 1 person I didn’t know. I wanted feedback, and I wanted it unbiased. I cooked, fed, talked, learnt a LOT and used every opportunity to find and improve my niche.
As I continued to host these open evenings, I got invited by an up & coming sharing economy platform called Eatwith, that focussed on Home Dining Experiences. Till date, I cannot thank them enough (and no, this is not sponsored, just pure gratitude) for taking me onboard as one of the first few NYC chefs, when I was very much an amateur and still discovering my style. That was the push I needed. Soon I was hosting regularly, exploring private events and also collaborating for Pop Up Events. It was a dream come true! A dedication to all my mum had taught me. Pure thrill.
Over 5+ years, I hosted more than 250 events and thousands of guests from across the globe. It all taught me so much about myself. So much about hustle, grit and strength. And so much about existing goodwill and kindness in the world. I often look back at the first ever Supperclub I hosted, and marvel at how amateur, unprofessional and basic it all was (not to mention shoddy plating!). But people still supported it. From day 1 to day last, they came, they encouraged, they shared and they ate. Support - the one thing I will always take away from that city.
This recipe is dedicated to all those who were willing to let me try, helped me and came to my table with open arms when I was no-name chef, and just starting off! Also to those who criticised and left negative reviews, as I would’ve never stayed grounded and pushed myself to improve without it. Without all of you, I would not have had the courage to realise my passion…
As I started with bite sized plates, it deems fit to share an early recipe that I often served as a welcome bite / amuse bouche or conversation starter as everyone introduced themselves - Mushroom Masala Chaat Cups. I wanted every dish to tell a story, and with these flavours we talked about the street foods in India. The mix of spicy, sweet, savoury and crunchy - all with a twist!
Hope you enjoy making them. Remember to eat it with someone who believed in you, before you did x
Ingredients
400gm button mushrooms, finely chopped
1 large onion, finely chopped
1 plum tomato, diced
1 tbsp garlic ginger paste
1 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp turmeric powder
2 tbsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala
1/2 tsp red chili powder
1 small cardamom, crushed
2 cloves
1 bay leaf
1 cinnamon stick
4-5 tbsp light olive oil
Small bunch of coriander, finely chopped
Others
1/2 cup sour cream
1 tbsp maple syrup
1/2 tsp hot paprika powder or red chilli powder
Juice from 1/2 a lemon
Salt to taste
Croustades to serve (you can also use bread cups or crostini)
Method
Heat oil in a non stick pan. Once hot, add the cumin and mustard seeds and let them splutter. Add the ginger garlic paste + whole spices (cardamom, cinnamon, cloves and bay leaf) and cook for a quick minute. Now stir in the onions, with a little salt and cook till they soften and start to turn translucent. At this stage, add all the dry spices and the tomatoes. Cook covered till tomatoes are tender, and then remove cover to dry any excess liquid.
Finally add the mushrooms and the coriander. Mix well and cook covered on medium-low heat till mushrooms are tender (5-8 minutes). The mushrooms will leave a lot of water, that needs to be dried out. And the longer they cook, they more meaty, tender and flavourful the curry becomes. Remove cover and let the mushrooms cook on low flame for 25-30 minutes or till all the water dries out. Then saute on high one last time for a little char, and remove from heat.
Mix the sour cream with the lemon juice, maple syrup, salt & paprika. Chill for 10 mins.
When ready to serve, put a tablespoon of the mushroom masala in your bread cup or croustade, and top with a little maple sour cream. Serve immediately. A delicious crisp, sweet and spicy that is as unique as it is delicious!
