‘My grandmom’s cooking is my comfort food’
Celebrity chef Sarah Todd’s earliest memories of cooking go back to the time when she and her siblings would gather and make cookies for Christmas. She often found herself on the table prepping cookies in a large jar to be gifted to family and friends. “My mother is a single mum, who raised three children and we did not have a lot of money. During Christmas, which is huge in Australia, we would make yo-yo cookies to gift. I have pictures from when I was six-seven years old, arranging cookies to fill in a jar. Through this, I realised how food can help connect with people. It is such a beautiful thing, which you can share,” says Sarah.
In the city recently, to hold a masterclass, the chef shared dishes that were influenced by Indian cooking methods and flavours. Sharing her inspiration on the same, she says, “The added smokiness that comes from the tandoor or grill, is something that comes naturally to Indian cooking. As chefs, we are always on the lookout to layer a dish with flavours, but in Indian cooking, it happens naturally. You see new equipment in the market that helps with smokiness, but it happens almost every day in Indian homes. I really enjoy this element a lot.”
Moving to the food that comforts her the most, the chef shares that it has to be that of her grandmother’s. “My grandmother’s cooking is simple and it is the food that I love. Growing up, we would visit her couple of times a week. I was there recently, and it was funny that I gulped down the meal even before anyone had started with their plates. I miss her food as it is my comfort food.”
Sarah suggests two very important elements in one’s fridge and kitchen, butter and salt. She adds that these are most necessary to finish off a dish. “Good quality butter and salt can make or break your dish. They may seem like little elements, but they help finish a dish. Garam masala and Indian spices are my next favourite in the pantry. Over the years, I have become half
Indian when it comes to cooking.”
Having been a model, Sarah recalls how she ate to survive, and did not care much about flavour. However, after she had her son, Phoenix, she had to find the right balance of nutrition and flavour. “He has been very particular with flavour. I did not want to feed him tasteless food just for the nutritious value of it. So, yes, he has been the starting point of the journey where I discovered making tasty wholesome food, that balanced carbs, proteins, and nutrients.”