amritaspeaks

Even if they are far away some people have a way of infusing joy in your life everyday and Sharmistha Mukherjee Cheema is one such person. I studied in Presidency College in Kolkata with Sharmistha and her smile was as infectious then as it is now. But as we were busy with our chats in the college canteen over fish chop and coffee, listening to lectures in class and exchanging notes in the library, we hardly got to find out much about each other beyond the college campus. I didn’t know then that Sharmistha had a passion for cooking, which I now know, 20 years later.

And with this passion, sitting in her beautifully decorated home in Delhi, she has done something for her classmates, living in all corners of India and abroad, that we never imagined was possible. Through her Facebook Page Delectable Delicacies – that has almost 700 members – she has brought out the closet cook in us and connected us over food.  Tossing up recipes, clicking snaps and putting it up on her FB page is a simple pleasure in life that we all look forward to.

Sharmistha is like the Guru now, holding our hand and leading us through her simple yet veritable recipes and we are savouring the excitement of the journey as much as the tastes we are creating ourselves.

From tossing up four-course meals for parties to experimenting with traditional dishes, Sharmishta’s college mates are being creative in the kitchen most of the time and then when the photographs go up it’s bonding time over comments. We share recipes and feedback too.

Sharmistha has managed to make Delectable Delicacies a group where you go to feel energized and creative. Apart from our college crowd there are plenty of other enthusiastic members who inspire. In other words Sharmistha has created a space in the Social Media, which is real, which is happy, which is de-stressing and motivational.

Here’s an interview of the lady herself where she talks about how it all started and how Delectable Delicacies is touching lives. Over to her:

 

When did you realize you have a thing for cooking?

I realized it very early, when I passed out from school and before joining college. There was a period when my mother was away from home for a month or so and I started cooking and experimenting with recipes.

When did the idea of starting this FB page come to you?

The idea came to me when I shifted to Delhi in 2014. Since I had left my job and I had ample time a lot of my friends used to ask me for recipes. So I decided to start a page where they can have easy access to those recipes.

On a daily basis how much is this page Delectable Delicacies a part of your life or how much do you think it touches the members’ lives?

On a daily basis, it is a huge part of my life because that has given me a sort of recognition. It inspires me to try out new recipes. It has also helped me improve my food photography skills. Well, the members get to know what they could opt for in breakfast, lunch and dinner. It has also inspired a lot of my friends, who were closet cooks, as it gave them the confidence to try out different stuff and post their recipes.

Have you become a better cook after starting the group?

In a way, I would say yes, because it has helped me in expanding my knowledge about food. It keeps me accountable to keep experimenting and learning more about different cuisines. I constantly try to post recipes that might not be widely known, so it helps me keep up with current food trends, and in some cases, it also compels me to revisit my memories and draw inspiration from there.

Is the group an example of the power of social media?

Initially, my group just consisted of my friends. It was at a time where there wasn’t much hype about social media. But in the present, social media has become extensive. It’s not just my group that has given me recognition, but also other groups on social media of which I am a part. The power of social media has allowed me to establish connections across the world.

Can cooking be therapeutic?

Definitely, but given that I am in the mood for it. Everyday cooking can actually be exhausting.

How do you manage to rustle up so many varied dishes in so less time?

I think it’s just because I love to eat and try out different dishes. Lack of variation in what I eat on a day-to-day basis bores me. My love for food is indirectly proportional to my patience level, so I try to find an in-between.

You are acknowledged as a culinary expert by many hotels and restaurants. How did they come to know about you?

I credit all the groups that I am a part of for that. I have been regularly posting my recipes on various groups and it is through those that people have come to know about me.

When they invite you to their food tasting sessions what do you bring to their table?

I ensure that I bring my basic food knowledge. I research a lot about Indian cuisine and I have a fair knowledge about world cuisine because I have been exposed to it and I am generally a food nerd, who likes to read up on food a lot. I also ensure that I give my inputs that might help them enhance their dishes.

Have you thought about showcasing your culinary skills to people beyond your guest list?

We did a pop up a few months back where we showcased traditional Bengali cuisine. I always try to rake up traditional Bengali recipes and share it with the group.

QUICK Takes

A blunder you will never forget: Making pakodas for Punjabi Kadhi for the first time. The pakodas were as hard as deuce balls.

The dish that gave you the confidence: The first dish that comes to my memory is Chicken Bharta, which I made when I was 19.

The dish you are most jittery about cooking: The only thing that I am jittery about is frosting a cake, it really makes me nervous.

The best compliment ever: Recently my friend, who is a Bengali based in Delhi, had a proper home-cooked Bengali meal after a long time. He almost had tears in his eyes, and he said that it reminded him of his mother’s cooking.

Your kind of comfort food: Anything with egg.

The street food you die for: Singhara and Telebhaaja – only in Calcutta

The thing you envy in other cooks: I only envy cooks who can frost well

If you ever start a restaurant it would be…

A rustic café with a European vibe that has a menu that constantly changes according to the season.

10 tips that will make cooking a simple and relaxing process

1. Cook what you want to eat.
2. Don’t complicate recipes by adding too many ingredients.
3. Stick to local produce as much as possible.
4. Take it easy—choose a recipe that’s simple.
5. Do your research.
6. Prep in advance.
7. Don’t let the recipe constrict you.
8. Play around with ingredients.
9. Cook with your loved ones.
10. Sip some wine to keep yourself sane.