Fooding Around – A recipe for every occasion

Reetika Mitra, recently launched her maiden book "Fooding Around". As a passionate home chef and now an author she has been experimenting with flavours, exploring diverse cuisines and perfecting her culinary skills over the years.  This book is a bible of her culinary experiences she has gathered with her travels across the globe. In a candid interview she discusses her first book and future plans.

1) How did you get the idea of Fooding Around?

Well, you know, my love for food goes way back to my childhood in Kolkata. I grew up in a big, joint Bengali family, and the whole kitchen scene was like a daily ritual. I'd stand there as a little girl, watching my grandma, mom, and aunts cook up a storm. The men folk would head to the market for fresh veggies, fish, and meat. It was a magical routine that stuck with me. Fast forward to the early '90s, and my friends pushed me to share my recipes in Sananda, a Bengali magazine. That got the ball rolling, and the idea of a food blog was always there. Finally, in 2000 during the Covid lockdown, I launched Fooding Around. The content was ready, and boom, the blog took shape!

2) How is Fooding Around different from other cookbooks?

I enjoy experimenting with various cuisines, which offers a departure from standard cookbooks. Having lived in Kolkata, Gurgaon, Chennai, Dubai, Ho Chi Minh City, and Hong Kong, I've developed an appreciation for diverse cultures and cuisines. Expect a broad range of recipes, from Greek Avgolemono soup to Vietnamese Pho and Ban Xeo, Tamil Nadu's Egg Varuval, Hong Kong's Szechuan Pepper Corn, and traditional Bengali dishes like Korai Shutir Kochuri and Egg Dhoka. I also specialise in fusion recipes, which is evident in my creations of the Pizza Pao, Dhokla Popsicles, and Pad Thai with Water Chestnut.

3) Do you have any plans of getting into the commercial kitchen or to start a small venture from the comfort of your home?

I would like to keep my options open at this point in time. Currently my goal is to build on my food blog and create more exciting fusion recipes. I am publishing my first cook book also called Fooding Around which will be available on Amazon. I am keen on following this with a few more recipe books over the next couple of years. My primary motivation, however, is creativity over commercial ventures. But the future holds many possibilities and if all goes well, a commercial venture may be on the horizon. 

4) What will be your message for the discerning home chefs of India?

My inspiration comes from friends and family encouraging me to share my recipes online. To them, I say thank you. People often ask about my secret ingredient, and for me, it's all about passion and love. Sure, it's hard work, but if you're passionate, things fall into place. To my fellow home chefs, I'd say go for it. Be patient, open to feedback, and remember to enjoy the whole cooking journey. Every recipe brings joy and that childlike excitement for me, making the effort totally worth it.

5) Which is that one recipe you really want the reader to try at home?

Oh, there are a few gems! Definitely try the Dahi Baingan with Panch Phoron, Dhokla Popsicles, and the Vietnamese Ban Xeo.

6) Please share your future plans.

Right now, I'm diving into the creative side, experimenting with different recipes, and expanding my repertoire, which already has over 150 recipes.I will start working on my second book early next year and am hoping to release that sometime in second half of 2024.