I am in my friend Sapna’s kitchen as she prepares a meal fit for Diwali. A meal made from the heart for family and friends. A meal that shines with light and love.
She tells me that in Goa, where she grew up, very little oil is used. Coconut vinegar is also called toddy there and it’s much sweeter than the acids we are used to. “It’s the Portuguese influence, you see,” she says. “In Kerala, where I was born, it’s all about fresh ingredients, very little spices and no vinegar at all. But in Goa, the Portuguese brought vinegar and food could be fermented.”
I love the stories she tells as she cooks.