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Flavor-Basing with Savitha Viswanathan

Savitha Viswanathan is a designer, illustrator and founder of Mothertongue Foods.

  • Mothertongue Foods
  • Regional Mirepoix

To offer your own advice, call Zak @ 844-935-BEST


ZAK: Today on Food Friday, you're gonna become a better cook.

SAVITHA: Hi Zak. My name is Savitha Viswanathan and my Food Friday good advice is how to make Indian mirepoix. For people who like to cook Indian food or would like to try cooking Indian food, it's a great shortcut and before I start cooking any Indian dish, I make batch. Mirepoix term for chopped celery, carrots and onions. And it's used as a base in a lot of dishes. And my Indian style mirepoix has four ingredients, onions, garlic, ginger and green chile. I use these ingredients in just about any dish I cook from vegetable curries to meat dishes to spiced-lentils. To make a batch I chop one onion, four cloves of garlic, two inches of green chili and two inches of fresh ginger. You can make double and triple batches and keep them in the fridge and use as needed. It's really helpful when you're trying to cut back on time but don't want to cut back on flavor.

ZAK: Savitha is a designer and illustrator and founder of the project, Mothertounge Foods. I put a link to her site in our show notes. There's also a picture on our Instagram of Savitha and her 13 year old son, Naveen. He helped her comes up with her advice on today's show. Thank you, Naveen! Lastly, I put another link in our show notes from the website, The Kitchn about regional mirepoix from around the world. If you're enjoying a show leave a rating or review on Apple Podcasts. I really appreciate it. I'll talk to you soon. Bye.

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