Exciting new tastes were on the menu at University Hall on November 8 as guest chef, Sharmila Dey introduced an appreciative audience to her particular food passion, Indian fusion cuisine. Combining seasonal ingredients with Indian, American and Mediterranean spices and herbs, Indian fusion cuisine puts a contemporary twist on traditional Indian cooking.
Dey, who was born and raised in India, discussed traditional Indian recipes and local influences, the chemistry of spices and fresh ingredients and about bringing one’s passion for life and people to the table. Attendees were also treated to a special sampling menu of contemporary Indian fusion cuisine prepared by Montclair State food management students under Dey’s direction.
Dey, who is senior vice president and senior client manager for healthcare & institutions for Bank of America, is currently writing a cookbook on Indian fusion cooking based on her family recipes and her exploration of the ever evolving American palate. Judging from the reactions of those who sampled her recipes, her cookbook is likely to become a hot seller.
The event—organized by Charles Feldman, associate professor, health and nutrition sciences, the University’s Global Education Center and made possible in part by Whole Foods Market of Montclair—was open to the public and attended by nearly 40 people from the University and the surrounding communities.