I spent much of the last decade traveling across the country for part of the week from work and globe trotting during my time off. From Carolinas to the Dakotas and from Muren to Maun, with each bite came the opportunity to experience and understand the diverse food climates. This was a perfect compliment to my ongoing love affair with food - making it, sharing it, and learning about the history around it!

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Because of my work travels, I lived a life within two cities, two time zones, and two realities each week. The time difference often left me awake way before dawn when I was back home. On one such morning, I was up by 6am on a Saturday and started to organize my kitchen cabinets - a fun task when you enjoy making ingredients from biryani masala to fresh pesto at home. As I was trying to organize spices and different types of salts along with bottles of truffle, olive, sesame oils - it's only blasphemy to use the same for all dishes -  and, oh, canola oil and ghee, I realized that my kitchen cabinet resembles the contrasts in my life each week.

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The name, Truffles to Turmeric, came about as an ode to the flavor contrast in my kitchen (and my life) - and in many kitchens that house a culinary melting pot. The name is also a reminder of the history that popularized these - and many other - ingredients far, far away from their roots.