Cooking, the way I learnt it.
Food is love, memory, and tradition.
I’m Vidhi. I grew up in India, in a kitchen that felt less like a room and more like the centre of the house. My grandmother and my mother made magic out of small things. A handful of cardamom, the right onion, a long afternoon.
No matter how heavy the day had been, a hot plate of food made it lighter. Those dishes were never really about technique. They were a way of saying something that did not need words.
The Curry Studio is how I say it here, in the Netherlands. It started as a weekly menu sent to a WhatsApp group. It turned into dinners in other people’s homes, and then into workshops, because people kept asking how it was done.
Teaching turned out to be the part I like most. Nobody ever wrote these recipes down. You learned them by standing next to someone who already knew. That is still the only way I know how to pass them on.
Food is my way of storytelling. Each recipe carries the heritage of generations, and every meal is a chance to hand a piece of it to someone else.— Vidhi Mehrotra Puri
Cooked in small batches
Everything is made in a home kitchen, in batches small enough that someone tastes it before it leaves.
Written for your table
Menus are built around who is coming and what they can eat, not picked off a list.
Taught, not just served
The workshops exist because the recipes were never written down. They were handed over, standing next to someone.