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How my Puerto Rican mother became an expert Indian cook
3 days ago | By The Guardian
When she used a cream for piña coladas to make a coconut curry, it should have been game over. But her diligence eventually paid off When I was in sixth grade, my history teacher asked our class to bring in food that was reflective of our family's personal heritage as part of an exercise to experience one another's cultural backgrounds. The food could either be purchased or prepared with a parent. In my predominantly white Long Island suburb, not far from New York City, most of my fellow students were planning offerings that featured common European fare (corned beef and cabbage...
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