The scent of cardamom and cinnamon still takes me back. It doesn’t take me to a bustling UN conference room. Instead, it takes me to my grandfather Dharmalingam’s kitchen in the Seychelles. I remember the rhythmic thud-thud-thud of his stone mortar echoing through the pre-dawn quiet. For 20 years, I’ve navigated diverse cultures through my work with the UN. My most profound lessons in cultural understanding and connection often began, and continue, in the kitchen.
Imagine this moment. It’s midnight in my Geneva apartment. I’m staring at a wooden spoon covered in a green sludge that looks suspicious. This wasn’t a late-night diplomatic crisis. Instead, it marked the humble beginning of my wild dive into plant-based Asian cooking. This journey is steeped in memory, spice, and a surprising amount of green sludge. This is my story. It shows how food, heritage, and some experimentation can craft a truly compelling digital culinary narrative.
The Heart of the Story: A Seychellois Heritage
My culinary education didn’t come from Michelin-starred chefs; it came from Tamil Nadu born Grandpa Dharmalingam Padayachy. “Food is memory, son,” he’d say, his hands stained with turmeric. “Every spice tells a story.” I grew up with a mixed European, Asian, and African heritage. Our kitchen served as a dynamic hub of diverse cultures. It was much like the Seychellois cuisine itself – a rich tapestry woven with Indian, Chinese, African, and French influences.
This authentic Seychellois heritage isn’t just a personal anecdote; it’s the foundation of my culinary identity. It enables me to share a unique blend. This blend features multicultural cooking and highlights cultural fusion. It truly resonates with diverse audiences online. In a digital world craving genuine connection, sharing a story rooted in real experiences is what draws people in.
A Vegan Revelation: When Everything Changed
Fifteen years ago, during a posting in Mumbai, a colleague named Priya ordered dal makhani. Rich, creamy, utterly delicious. I was practically licking the bowl when she casually mentioned, “Oh, it’s completely vegan.” My jaw dropped. It tasted exactly like the comforting, rich food Dharmalingam used to make, but without the ghee or cream I remembered.
That was my plant-based revolution. It wasn’t about deprivation; it was about discovery. This pivot towards plant-based cuisine aligns with modern dietary trends. More importantly, it broadened the appeal of my culinary journey. It showed me how traditional flavours, deeply cherished, could be adapted and reinterpreted while still honouring their roots. It’s a testament to the versatility of traditional recipes and the power of innovative cooking.
Embracing the Mess: My Cooking Adventures
My first attempts at recreating Dharmalingam’s fish curry without the fish? Disastrous. One tasted like “mushroom soup with an identity crisis,” the next like “someone dumped a spice rack into mushroom soup.” By the seventh try, I was ready to wave the white flag.
But then I heard Dharmalingam’s patient voice: “Patience, son. The curry will tell you when it’s ready.” I slowed down, focusing on sensory details – the sizzle of spices, the way coconut milk subtly thickens. These very human cooking mishaps, shared with a dose of humor, are not just personal blunders. They’re relatable cooking adventures that make a digital presence approachable. Readers connect with honesty and shared struggle, building trust and showing that even seasoned cooks face challenges.
The Superpower of Fusion: Crafting Unique Culinary Stories
What truly blew my mind was realizing that Asian cultures have been mastering incredible plant-based dishes for centuries. It’s not about “fake meat trying to be real meat”. It’s about “real food that happens to be made from plants.” I learnt the mastery of flavour in a Buddhist friend without using animal products, garlic, or onions. My understanding deepened.
This realization transformed my mixed heritage into a culinary superpower. I could blend a South Indian technique that Dharmalingam taught me. I combined it with something I learned from our African neighbors. This created something entirely new. Think Malagasy spices, Seychellois coconut techniques, and African slow-cooking methods. This ability to layer flavours and fuse techniques from diverse backgrounds is much like unique Mauritian curries. They sometimes feature European herbs. The combination creates a compelling and distinct narrative. This cultural culinary fusion is what makes recipes and stories stand out in a crowded digital world.
Beyond the Plate: Food as Connection
This entire culinary journey has been a masterclass in patience and problem-solving. It has taught me about creative limitations. I’ve learned to trust my instincts. These are valuable life lessons beyond any recipe.
I even taught some of my UN team how to make vegetable coconut curry and Indian spice tea. We have a day every week where we eat and engage in team building. There is laughter everywhere. It is a shared experience that transcends spreadsheets and reports. When I bring homemade Mauritian delights like biryani to the office, people are always surprised. “Where did you get that?” they ask. It’s in these moments that the magic of cooking creates new food memories and fosters genuine connection. This ability to build a food community is invaluable for a thriving digital presence.
Writing New Chapters in a Culinary Legacy
My journey continues. Right now, I’m tackling the ultimate challenge: recreating Dharmalingam’s famous seven-curry feast entirely plant-based. It’s a traditional celebration meal. Even on curry number three, I’m learning profound lessons about the versatility of ingredients like coconut cream and young jackfruit.
I believe Dharmalingam would be proud. It’s not because I’m tracking his recipes exactly. It’s because I’m following his spirit. I’m taking what I learned, adapting it to my world, and sharing it with others. I believe Dharmalingam would take pride in my endeavours. It’s not only because I stick to his recipes with precision. Rather, I embody his spirit. I apply what I’ve learned. I adapt it to my own context. I also share it with others. Each time I find myself in the kitchen at midnight, experimenting, I can hear his voice: “Food is memory, son. Every spice tells a story.” I am merely composing new chapters in the same beautiful narrative. Every spice tells a story.”
I’m just writing new chapters in the same beautiful book. If you’re looking to tell your own culinary story, start with Seychellois recipes. You can also focus on Mauritian street food or any other cuisine. Remember that authenticity, vulnerability, and passion are your secret ingredients for a truly captivating online presence.
So, go ahead, start your own cooking adventure – even if it means a few delicious failures along the way!
L J Padayachy 
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