There’s a saying in my mother tongue, Marathi (the language of the Western Indian state of Maharashtra): बाळाचे पाय पाळण्यात दिसतात. Which translates, figuratively, to: The child’s eminence is seen in the cradle itself.
That was clearly not the case with actress Madhur Jaffrey, now the doyen of Indian cuisine and food writing. An accidental ambassador of Indian food, Jaffrey is primarily an actress by training, and still knows herself as one. Her foray into cooking came out of necessity and nostalgia for home food when she became an acting student at London’s Royal Academy of Dramatic Art (RADA) in 1955. Weary of the cafeteria’s insipid menu, Jaffrey begged her mother for recipes. Her mother’s response came on thin-paper aerograms (pre-paid postcards in India, where you just write your note, fold it per the instructions, and slip it into a mailbox). Putting this wisdom to use in her student apartment with minimal pots and pans and whatever available spices and vegetables, Jaffrey began to cook.
Why? Because we believe that even the busiest of weeknights deserve a homemade dinner—and, ahem, dessert. Plus, cooking and baking just happen to be our go-to way to unwind. (You too?) Plated takes care of the grocery shopping (goodbye, long checkout lines!) and sends all the individually packaged ingredients right to your door in an insulated box (read: you don’t need to be home to unpack it right away). Which means all you have to do is scroll through the menu and pick the recipe and how many you want it to serve.
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