I am Brinda and I love everything about food. I have a great passion for eating, cooking and entertaining families and friends. I also enjoy food photography. I was brought up in Mauritius, moved to the UK when I met my husband. My main inspirations are my parents, my mum with whom I have learnt how to cook and my dad how to appreciate food.
I am very passionate about multi-cultural food to include Mauritian food. I run my cooking/lifestyle blog alongside my day job which is running my own business in the Health & Social Care field. I became a food blogger out of my love for food and interior home styling, where I embrace my inner passion in and outside the kitchen. I love to share healthy and easy recipes amongst several gourmet dishes while cooking with seasonal ingredients that are readily available, British produce and merge them with Mauritian flavours that bring instant comfort.
I am an avid traveller not only to visit places but also to get new inspirations in trying out new dishes while using exciting new ingredients to create dishes. Throughout my cooking journey I wish to share with you my memories and a “raison d’être” for creating my dishes because I believe “food is a universal language” and the essence that brings people together. My wish and aim is to share my cooking experience with you as I want you to join me in experiencing and discovering the wonderful world of multi-cultural cuisine.
Understanding food is akin to understanding peoples’ different culture which I believe is a big part of growing and educating ourselves. Mauritian multicultural cuisine has the simplicity that contains the secret ingredients that will embrace your love for cooking.The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim bryanis, Chinese sweet-and-sour pork, French traditional dishes, English bacon and eggs, …… you name it, you’ll get it there.
Basic ingredients of the Creole cuisine are the tomatoes (known as pommes d’amour), onions, ginger, garlic and chillies. Nothing beats a rougaille saucisses or a cari poule. Palm heart and camarons (giant prawns), daubes, venison and wild boar are favourite items of French cuisine. Fresh fish and seafood set the keynote for Chinese cooking
My recipes have some ingredients in common, which are: “Dashing of love, fond memories, heart full of passion – all blended together to create mouth-watering delights”. I do hope you enjoy trying and sharing my recipes as they are very simple and uncomplicated that anyone can create in the comfort of their own kitchen regardless of their cooking ability.