At Un-Curry, chef Kaumudi Marathé shatters the myth of stereotypical Indian cuisine, serving up regional dishes that reflect the diversity and history of an ancient land. India’s food ranges from earthy and rustic to sophisticated, complex and layered. Kaumudi blends seasonal, organic, California ingredients with Indian spices, culinary techniques and Ayurvedic philosophy.
For Kaumudi, food, family and memory are intertwined. Her first cookbook of Marathi food, Maharashtrian Cuisine: A Family Treasury (Bombay: Zaika, BPI, 1999) documents her family’s food history. Her latest cookbook is The Essential Marathi Cookbook  (Penguin India, 2009).
For more info or to sign up for cooking classes, visit www.un-curry.com