Why am I starting unseasoned?

There are multiple reasons why I am starting this newsletter and I’ll share a few early thoughts below

TLDR; unseasoned is a food diary dedicated to talking shop for all things food

1. Unseasoned Opinions
   Lately I’ve been super frustrated with the lack of information presented when it comes to South Asian cuisine and everything it entails. In addition, it seems as if there is a lot more people who identify as “non-South Asian” have “expert takes” on South Asian cuisine; hence the name unseasoned.

2. Food Obsessed
   I love everything and anything food related, to exploring recipes, cooking, eating (obviously), and even trying to understand the purpose of an ingredient. I hope this newsletter becomes more of a diary for my food adventures.

3. Break down the kitchen wall, literally.
   We need more men to talk about food and in the kitchen, literally. Growing up South Asian, the taboo was that men shouldn’t learn to cook, or that is a women’s job too. Talk about a terrible take! And I am overly excited to help break that stigma and wall down.

4. Be your passion.
   I’ve spent the past four years of my early career trying to be someone that I am really not, if these past two years of living through COVID-19, it’s really damn, life is too short. I’ll dive more into this thinking later, but for the most part, don’t just follow your passion, be it.
   

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