[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"$fjjs8UJCwINMUA8oY6dw-jb61LcH-pSEAUw3e0sT-Btw":3,"$f7mLAixQW8_Kghu-wDR8b0OKhnP-brHfKN2wmIPSfuS0":12},{"author":4,"tags":11},{"author_id":5,"author_name":6,"author_name_first_letter":7,"article_count":8,"bio":9,"short_bio":9,"slug":10,"image_url":9},180330,"Aarti Sequeira","A",13,null,"aarti-sequeira",[],{"quotes":13,"pagination":124},[14,27,38,47,58,69,80,91,100,113],{"id":15,"quote_text":16,"author_id":5,"source_id":17,"has_image":18,"author":19,"source":20,"quote_tag":21,"commentary":9},2386291,"The food in south India is the food that I really love because it reminds me of home.",4,false,{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[22],{"id":23,"tag":24},5367904,{"id":25,"tag_name":26},422,"food",{"id":28,"quote_text":29,"author_id":5,"source_id":17,"has_image":18,"author":30,"source":31,"quote_tag":32,"commentary":9},2386284,"I'm more comfortable weaving Indian flavors into American classics.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[33],{"id":34,"tag":35},5367898,{"id":36,"tag_name":37},23368,"flavors",{"id":39,"quote_text":40,"author_id":5,"source_id":17,"has_image":18,"author":41,"source":42,"quote_tag":43,"commentary":9},2386278,"Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[44],{"id":45,"tag":46},5367891,{"id":25,"tag_name":26},{"id":48,"quote_text":49,"author_id":5,"source_id":17,"has_image":18,"author":50,"source":51,"quote_tag":52,"commentary":9},2386275,"I'm encouraged because you pick up any food magazine and there's two or three recipes involving Indian spices.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[53],{"id":54,"tag":55},5367886,{"id":56,"tag_name":57},15195,"encouraged",{"id":59,"quote_text":60,"author_id":5,"source_id":17,"has_image":18,"author":61,"source":62,"quote_tag":63,"commentary":9},2386270,"I'm going to scream this from the mountain top, there's no such thing as 'a curry.' There's six kazillion different kinds of curry. When someone asks how to make chicken curry, I have to ask 'Which one?'",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[64],{"id":65,"tag":66},5367882,{"id":67,"tag_name":68},2770,"ask",{"id":70,"quote_text":71,"author_id":5,"source_id":17,"has_image":18,"author":72,"source":73,"quote_tag":74,"commentary":9},2386260,"It was improv that really helped me start coming up with recipes and just believe in my instincts. That's why the first recipe I made up was 'I Ain't Chicken Chicken' because I finally felt bold and fearless in the kitchen, which was an entirely new feeling for me.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[75],{"id":76,"tag":77},5367875,{"id":78,"tag_name":79},2955,"believe",{"id":81,"quote_text":82,"author_id":5,"source_id":17,"has_image":18,"author":83,"source":84,"quote_tag":85,"commentary":9},2386237,"Quinoa is great for lazy day cooking because it's packed with complete proteins, but it cooks in only 20 minutes. And, you can flavor it any way you wish! I make mine with onions, lots of ground ginger, turmeric and coriander, and then whatever dried fruit and nuts I have around.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[86],{"id":87,"tag":88},5367854,{"id":89,"tag_name":90},1868,"complete",{"id":92,"quote_text":93,"author_id":5,"source_id":17,"has_image":18,"author":94,"source":95,"quote_tag":96,"commentary":9},2386226,"I've always wanted to be someone with credibility, and I want my food to speak for myself.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[97],{"id":98,"tag":99},5367838,{"id":25,"tag_name":26},{"id":101,"quote_text":102,"author_id":5,"source_id":17,"has_image":103,"author":104,"source":105,"quote_tag":106,"commentary":112},2386213,"I simplify the spices. I'm the same way as everybody else: if I look at a recipe and there's ten spices in it, I'm going to have to think long and hard about when I'm going to be able to make that... so I try to simplify the spices to three or four.",true,{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[107],{"id":108,"tag":109},5367827,{"id":110,"tag_name":111},15208,"everybody","**The Backstory**\nThis quote is attributed to Aarti Sequeira, a chef and food personality known for her work on \"Top Chef: Masters\" and other culinary programs. Given the context of the show, where contestants are often presented with complex recipes and ingredient combinations, this statement was likely made during or around the time of filming (circa late 2000s to early 2010s). Aarti Sequeira was then navigating a high-pressure career in the culinary world while also adapting to new challenges on television.\n\n**The Hidden Insight**\nAt first glance, this quote seems like a practical approach to cooking and managing complexity. However, upon closer examination, it reveals a deeper insight into human psychology: the desire for control in the face of overwhelming information. By simplifying spices to three or four, Aarti Sequeira is not just streamlining recipes, but also mitigating her own cognitive dissonance. This approach acknowledges that our brains have limited capacity for processing and retaining new information, and therefore we often default to a more manageable set.\n\n**How to Use This**\nTo apply this mindset today, consider the concept of \"option paralysis\" in your professional or creative endeavors: when faced with too many variables or choices, simplify by focusing on the essential elements. By paring down options, you can regain control and make progress despite feeling overwhelmed by complexity.",{"id":114,"quote_text":115,"author_id":5,"source_id":17,"has_image":18,"author":116,"source":117,"quote_tag":118,"commentary":9},2386192,"I started cooking seven years ago for real, and I started with pasta, and lasagna and roast chicken. Very normal American dishes. When I turned on Food Network, or any sort of cooking channel, that's what people were making. So that's where your education comes from.",{"id":5,"author_name":6,"slug":10,"author_name_first_letter":7,"article_count":8,"image_url":9},{},[119],{"id":120,"tag":121},5367808,{"id":122,"tag_name":123},2872,"cooking",{"currentPage":125,"totalPages":126,"totalItems":8,"itemsPerPage":127},1,2,10]