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As a child, I spent many evenings in our blue-tiled kitchen watching my mother cook dinner. She would have at least five different pots going on the stove, chopping a bunch of vegetables while stirring a simmering pot of curry, simultaneously spluttering mustard seeds and an army of other flavors and spices in hot ghee.
Conjuring the image of her cooking an Indian dish reminds me how labor-intensive the cuisine is, and how incredibly diverse its ingredients are. Yet Indian food is so often nonchalantly disregarded, stereotyped and oversimplified.