[DISHES CLINKING]
[UPBEAT MUSIC]
♪ ♪
PADMA: You wanna flip it?
KRISHNA: Okay.
PADMA: Flip.
Watch.
You have to just do...
♪ ♪
On lazy Sunday mornings,
my daughter and I love
to make dosas,
a savory Indian crepe
made of a fermented batter
of ground lentil and rice flour.
This simple dish
is a piece of home for me,
a comfort food
that I can share with her.
Good job.
That's beautiful.
Flip.
[BRIGHT MUSIC]
Good! You're getting better.
My daughter likes Indian food,
but it isn't the only
kind of food she enjoys.
Oh, I love American pancakes.
You prefer American pancakes
to dosa?
KRISHNA: I never said that.
I never said that.
No, but you can tell me.
What do you think?
KRISHNA:
Depends who makes the dosa.
Okay,
whoever makes the best dosa
with whoever makes the best...
KRISHNA: Pancakes?
- Pancakes win?
- You're exposing me.
It's okay.
- You can like pancakes.
- I like pancakes.
But I‐I think I prefer dosas
to waffles.
Okay, I'll take it.
[BOTH LAUGH]
[TWANGY GUITAR MUSIC]
PADMA: I came to America
when I was four.
I'm an immigrant,
and I'm not alone.
I've spent my life
writing about food
and tasting the world.
Now I want to explore who we are
through the food we eat.
My game is strong.
What exactly is American food?
And what makes us American?
I'm Padma Lakshmi.
Come with me
as we taste the nation.
[ENERGETIC MUSIC]
♪ ♪
PADMA: People often ask me
how I hold onto my culture
in this country.
That's easy.
I live it every day
in the food I eat,
the languages I speak...
[BOTH SPEAK FOREIGN LANGUAGE]
The place I pray,
and the company I keep.
But my journey of being
Indian in America
hasn't always been easy,
and having a child
has brought this balancing act
into focus.
How did I become this.
Indian‐American version
of myself?
And where does food fit in?
This is my nemesis.
VIJAYA: It's very good
if you cook them.
Just buy three.
I'll make a salad.
PADMA: No, please don't make it.
I was forced to eat it
when I was little.
I don't wanna eat it anymore.
VIJAYA: No, it is very good
with, uh‐‐uh, capsicum
and this with lemon salad.
PADMA: Allow me to introduce
my mother,
Vijaya Lakshmi.
She's my rock.
And for a lot of my childhood,
it was just me and her.
My love for food and cooking
begins with Mom, Amma,
my first teacher.
It's amazing how much stuff
they have here now.
So changed, Padma.
When we were here,
no Indian stores, nothing.
Now so many Indian stores
and vegetables.
[CURIOUS MUSIC]
♪ ♪
- PADMA: Okay.
- That's enough for summa.
What about for rasam?
Okay, so‐.
Rasam, all we need is tomato.
We have it
and then we have to buy‐.
Tamarind. Yeah, okay.
Look at all these chutneys.
VIJAYA: Mm‐hmm.
Oh, my God, it's like being
in a candy store.
♪ ♪
Mom, rasam powder
is unnecessary.
You don't have it?
PADMA: I‐I mean,
I never use rasam powder.
But if you're going to
make rasam, you need to use‐‐.
PADMA: You use? Mm‐hmm.
Since when? Always.
Okay, that's about it.
PADMA: Okay.
[BEEPING]
Done.
[UPBEAT MUSIC]
PADMA: In 1971,
when I was just a year old,
my mom made the tough decision
to leave her marriage,
a pretty bold move at the time.
The next year,
she came to America without me
to make a life for us.
I joined her two years later,
and we settled
in Queens, New York.
At that time,
Queens was evolving
into a much more diverse
neighborhood.
Many immigrants gravitated
towards
pockets of their own people
throughout the Borough
before venturing onwards.
For Indians, that neighborhood
was Jackson Heights.
When I come here,
I just feel like
it's a‐‐a place where
I just fit in.
This place has a feeling of
belonging‐ness.
So Jackson Heights has
so many different communities.
It's very brown in many ways.
PADMA: Mm‐hmm.
REKHA: It started
with Indian businesses,
but then over time,
there's a lot more
Bangladeshi businesses.
There's a lot of
Tibet and Nepali businesses.
[LIVELY MUSIC]
PADMA: The first big wave of
Indians arrived in the 1970s,
after President Lyndon Johnson
signed
the Immigration Act of 1965,
lifting immigration restrictions
that had been in place
for decades.
Today, it's estimated
that there are almost
3 million immigrants from India
spread all over
the United States.
I got a great apartment here.
I wanted to be closer
to my parents.
I don't know. It's just
this place is 24 hours.
[UPBEAT MUSIC]
PADMA: DJ Rekha has been
a dear friend of mine
for years, and like me, came
to the U. S. As a young child.
I first met Rekha
dancing my a*s off
at Basement Bhangra,
the legendary South Asian
dance party
that Rekha founded and DJ'd
for 20 years.
REKHA: This is my favorite...
PADMA: We're eating our way
through Jackson Heights.
First stop, a beloved
neighborhood shop
to sample their sweets
or barfi and pakoras,
fried vegetable fritters
made with chickpea
and rice flour.
Do you want the rose bahar?
I would love to try one piece
of the rose bahar.
REKHA: Oh. It's good.
So good.
Why don't you ever bring
this one to my house?
What's malai sandesh?
Malai is the cream
that is the base of
a lot of barfi.
It's, like, sweet cream
boiled slowly
and then set.
That's one style of sweets
and the others are, like,
kind of more in a syrupy thing.
So, like... gulab jamun
is more syrupy based.
PADMA: Mm‐hmm.
I always heard that.
Bengali sweets are the best.
They are.
This is a Punjabi store,
and as hard as it is for me
to admit it
some Bengali sweets are good.
PADMA: They're great.
But we make laddus in Punjab.
So... I like laddus,
but I like South Indian laddus.
Okay.
PADMA:
So what you're seeing here
is a typical conversation
between two Indians.
India is a hugely diverse
country.
There are major differences
in language,
clothing, and worship across
many regions and states.
We'll get one of each. Okay.
A vegetable pakora,
paneer pakora,
and mirchi pakora.
PADMA:
With extra chutney, please.
MAN: Okay. Thank you.
A lot of Indians tend
to simplify the rivalry
to North and South India.
I'm from South India
and damn proud of it.
Rekha's family is North Indian,
and our favorite subject
of debate is food.
We love us some cream.
Well, we use a lot of coconut
instead of cream.
I feel like northern food
has more spices to it,
and southern food
is just more chili‐hot.
REKHA: Right.
The base of North Indian food
is, like‐.
- Is onions.
- Onions, garlic, ginger, fry.
PADMA: Thank you so much.
Thank you, ma'am.
REKHA: Thank you.
Have a great day.
MAN: You too.
REKHA:
They also gave us parathas
that we didn't ask for.
PADMA: Oh, really?
I'll have a paratha.
I have no shame. [REKHA LAUGHS]
Not gonna let food go to waste
around here.
Mmm. REKHA: What do you think?
It's delicious.
It's stuffed with
potato and chilis. Yeah.
This is a Sunday brunch staple.
PADMA: Even though we've spent
the majority of our lives
here in America,
Jackson Heights is comforting,
a blanket of Indian culture
we can wrap around ourselves.
Being able to find our favorite
street foods and treats
is a recent change
and welcome one.
Just like Rekha,
I feel at home here.
Well, what has it meant to you
to come back here?
Jackson Heights,
it's‐‐it's special,
but I actually
really found a home.
It feels very comfortable.
Um, there's obviously
great food.
There's great community.
I mean, I never thought
I would eat
actually decent chard
here in New York.
It was the first thing
I would eat
when I went back to Delhi.
It's come a long way,
and I never thought I would get
good barfi here.
And now we can‐‐we can
get the things here,
and I think that's what
it means to make your home.
[SENTIMENTAL MUSIC]
♪ ♪
MADHUR: We're immigrants.
- Yeah.
- And we all learn to adapt.
Inside the pan.
I come because I wanted to be
in there.
I wanted to be a woman
who worked,
which I couldn't do in India.
I rebelled.
As a woman in India,
there was just a ceiling
of some sort,
and the family were treated
differently.
You were your father's daughter,
your brother's sister,
your grandfather's
granddaughter.
And your husband's wife.
MADHUR: You weren't yourself.
Yeah, and you're eventually
your husband's wife.
I thought of myself
as a free person,
and I knew I would find
my place.
I knew I didn't have it then.
PADMA: Mm‐hmm.
But I just knew I would.
PADMA: Meet the legendary
Madhur Jaffrey.
She's an award‐winning actress
who's starred in
international films
since the 1960s,
breaking all kinds of
cultural barriers along the way.
But she's perhaps better known
as a prolific writer,
cookbook author,
and cooking show host.
She was the first person
to introduce Indian recipes
to Western home cooks.
I'm going to put in
some fresh ginger,
and ginger is something you may
not be too familiar with.
PADMA: To see someone cooking
on TV back in the 1980s
who looked like me
was hugely inspiring.
There would be no me
without Madhur Jaffrey.
To be cooking beside her,
let's just say the fan girl
in me is flipping out.
Uh, do you wanna chop some?
Sure. Yeah, yeah.
When did you
actually start cooking?
I went to London
when I was about 20.
I was at the Royal Academy
of Dramatic Arts
studying theater.
Well, we are talking about 1957.
So this was a long time ago.
It was barren as far
as food was concerned.
- But yes, especially then.
- Nothing‐‐nothing there.
And the only good thing
was fish and chips,
but how long can you eat
fish and chips?
So I started writing letters
to my mother,
saying, "Teach me how to cook."
PADMA: Look at that.
Madhur: This is so old now.
You have asked me
for the recipe for
chana masala ganoush.
[SPEAKING NATIVE LANGUAGE]
"You take it out."
[SPEAKS NATIVE LANGUAGE]
Some cumin. "Cumin... or..."
[SPEAKS NATIVE LANGUAGE]
"Ginger.
Then you stir that about,
and then you put the meat in."
So did this recipe make it
to one of your books?
Yes. Yes.
Yes, the first book.
What did your mom say
when your first book came out?
My mother could
hardly believe it.
She thought, "Oh, she‐‐
this girl can't cook."
It's the same way.
Like, when my first cookbook
came out, they're like,
"Do you cook?
"What is the food?" You know?
And I said, "Yeah, you guys
don't let me in the kitchen",
"but I do know how to cook,
honestly," you know.
[SPACEY MUSIC]
♪ ♪
In the north,
one of the flavors that we love
is this combination
of fresh green coriander
and ginger and garlic
and lemon juice.
♪ ♪
[OIL SIZZLING]
The ginger, I won't put as is.
I'll dilute it
with a little water
because I don't want it all
just stuck to the pan
immediately.
- That's a good trick.
- Yeah, that's a good trick.
[SIZZLING]
Okay, I want all of
my green chilis, some stuck.
So I'm going to make sure
I get all of it.
Yeah, it's funny.
Whenever I do Western recipes,
I see "de‐seeded"
or "seeds removed"... No.
And we grew up‐‐
Never take the seeds out.
Otherwise what's the point?
PADMA: Yeah.
MADHUR: And I just want
to taste the salt.
Yum.
People ask me, "Did you teach
your children to cook?"
The kids say
I never taught them.
They say that, "You always said,
'Come and do this.
Come and do that.
'Chop this, cut this,
stir this.'"
- PADMA: Mm.
- And so they picked up a lot
just by helping me
and being around.
Is food the way
that you mainly pass on
our heritage to your kids?
Probably because food
is the one thing
that I do in a consistent
kind of way.
PADMA: Listening to Madhur
talk about her children's
experiences
brings up feelings about
raising my own American kid.
I cook with Krishna,
but she doesn't have
a lot of reference points.
She's been to India
six or seven times.
She still‐‐she's not seeing
other people, you know‐.
- Exactly the same situation.
- And how do you deal with
- how did you deal with that?
- I don't know.
I don't know what you do.
I mean, I just‐,
and they're only Indian
to a degree,
but I think they would love
to be able to
suddenly speak the language.
I think they would love
nothing more than that.
Krishna's not at that phase
yet.
No? No.
PADMA: She's still in the:
"I'm American, Mom."
It's just hard to find a way in.
But it's an effort
on the parents' part.
[UPBEAT MUSIC]
♪ ♪
Mmm. It's so tender.
- It's delicious.
- It's delicious.
Spicy but not too‐‐
Even I have to say...
PADMA: Mmm. It's delicious.
You get the warm heat
from the coriander powder
and the cumin powder,
but you get a more herbaceous,
grassy heat
from the green chilis.
So you have this
layering of heat.
MADHUR:
The heat is the best part.
I think people need to know
that about Indian food
that there's every category
from very easy
to very complicated.
- PADMA: Mm‐hmm.
- We can do all of them.
But every great cuisine
has that.
[SOFT MUSIC]
So why do you think
Indian food hasn't had
its big moment in the West
certainly in England
but not at all in America?
I tried... Yeah.
But I think
it's your generation
that's going to do it,
and you're going to do it
with a food that you create,
which is both a mixture.
And that's what I think
will end up being
Indian‐American food.
PADMA: Mm‐hmm.
But who knows?
PADMA: I hope so.
[MADHUR LAUGHS] I hope so.
[UPBEAT MUSIC]
Being able to have food
from South Asian cuisines here,
um, is really nice
because it connects me
to my culture a lot more.
I cook a lot of dishes,
but my favorite is gulab jamun,
chickpeas, chicken curry.
Whatever my grandchildren,
they like, I cook.
PADMA: Why?
PADMA: When I'm craving a dosa
while running around New York,
my first stop is this
popular cart
in Washington Square Park.
These dosas are the real deal,
made by expert cook Thiru Kumar,
who's come to be a fixture
in our neighborhood.
I'm gonna have mysore dosa.
THIRU: Mysore masala?
Yeah, mysore masala.
THIRU:
Okay, and for the gentleman?
- PREET: Just a masala dosa.
- Just a masala dosa?
Krishna says hi.
THIRU: Thanks. Thank you.
Yeah, say hi to Krishna.
PADMA: I will.
How long have you been making
dosas here?
Dosa‐‐like, 18 years now.
And why did you choose dosa?
THIRU: Dosa, because
South Indian food, you know.
So‐‐but you're not Indian.
You're Sri Lankan, right?
PADMA:
My family's from Palakkad.
Yeah. Yeah. [BOTH
SPEAKING FOREIGN LANGUAGE]
[BOTH LAUGH]
THIRU: Okay. [SPEAKS FOREIGN LANGUAGE]
PADMA: Thank you.
PADMA: Thank you so much.
THIRU: You're welcome.
PADMA: Nice to see you.
THIRU: Thank you, enjoy.
And let me know how you like
the dosa.
PADMA: I‐‐I know I love them.
PREET: I'll see you soon.
THIRU: Thank you.
PREET: Yeah, all right.
PADMA: I wanted to share
my fave Indian food find
with hometown hero
Preet Bharara.
Until he was
unceremoniously fired
by President Trump,
Preet was a U. S. Attorney
for the Southern District
of New York,
handling high‐profile
federal cases.
Preet is now a law professor
and hosts a podcast
on crime and justice.
Okay.
You have to hear
that crunch noise.
[CRUNCHES]
PREET: That's good.
[CRUNCHES]
[BRIGHT MUSIC]
What is your comfort food?
Mine?
So I call it
"the food of the gods."
My mom makes gobi paratha.
PADMA: Mm‐hmm.
Which is... really
the best food I've ever‐.
Gobi paratha is beautiful
when it's done properly.
My own kids like it.
It makes my grandmother
really happy.
PADMA: I'm envious
that Preet's kids love
his comfort food.
Gobi paratha,
a pan‐fried bread stuffed
with spiced cauliflower.
Yeah, I never knew, like,
my kid's food preferences
would affect me so emotionally,
not because they were healthy
or not healthy for her.
But, like, one‐‐
one day she said,
"I don't like lentils."
I said, "That's not
genetically possible."
Like, "What are you
talking about?"
And she said, "No, Mom,
everybody knows that."
In 1970, Preet's parents
decided to leave India
for new opportunities
in the United States.
My dad got a residency
in Long Branch, New Jersey,
and we moved to Long Branch.
And then we grew up
in a small town
called Eatontown, New Jersey.
[SOFT MUSIC]
PADMA: I've admired Preet
for many years
as a prosecutor, activist,
and a fellow Indian‐American.
He's tried to correct
injustices in the world,
and in this current climate,
he has no shortage of battles.
From time to time,
you're told by someone,
whether it's on social media
or otherwise,
"Go back to where
you came from."
That kills me.
And if everyone went back
to where they came from,
there'd be almost nobody here.
This denigration of people
who come from some place else
when that's how
this country was built
that's how this country was
success‐‐became successful,
that's how this country
became strong
is‐‐is not only immoral to me,
it's stupid.
Were you ever a victim of‐‐
or did you feel any racism?
When I was a kid in Jersey, uh
yeah, I‐‐I was‐‐I was a victim
of bullying.
I haven't talked
about that much.
And‐What happened?
You know,
kids push you around,
you know, spit on you, kick you.
From time to time,
I'd be referred to by that word
that shall not be spoken,
begins with the letter N.
PADMA: Mm‐hmm. But preceded by
the word "sand"
because people were trying
to figure out
what is the ethnic slur to use.
We had these conversations
about being comfortable
with‐‐with folks who come in
from other countries.
You know, a prerequisite to that
is that the people
who come to America
have to be comfortable
with themselves too.
I remember growing up
with people who didn't mind
being misidentified
as Italian or Spanish
or something else
when they were Indian.
That's "passing."
As "passing,"
that's crazy to me.
If you want to get accepted
by other people,
then you have to accept yourself
for who you are.
You know, in high school,
I briefly changed my name
from Padma‐‐I mean,
it sounds so easy‐‐.
- PREET: To what?
- Oh, it's embarrassing.
PREET: Patty? Angelique.
No, nothing to do‐‐there was
this girl named Angelique
that I really looked up to
that was pretty,
so I don't know,
I fell in love with this name.
We were moving schools,
and I thought,
"This is my perfect time."
To my mother's credit,
she was very kind,
and then thank God
I was going away to college
and I made the right decision
to go back to my name.
- PREET: Right.
- But a lot of people do it.
It's terrible.
So people have to be
very proud of who they are.
- PADMA: Which encouraged that.
- Yes.
And unabashedly talk about
where they're from
and why they're proud of it
and why
they're excited about it.
You know, my children have
a lot of different ethnicities
going on in them, but I hope
one thing that they will
very proudly say forever is
"I'm, you know,
three quarters Indian."
♪ ♪
PADMA: In order to know
who we are,
it's important to know
where we come from,
and connecting to that identity
is an individual journey.
Give me some
turmeric powder, Padma.
Okay, sure.
You're gonna look
in my spice drawer?
It's like looking
in my underwear drawer.
It's more personal.
[ELECTRONIC MUSIC]
For so many people,
their first experience
of food and cooking
is with their mother,
and I'm no different.
I love cooking with my mom,
and I asked her
to help me make Rasam,
a south Indian soup
usually made
with tomatoes and lentils.
The base of the Rasam today
is gonna be tomato.
Tomato rasam,
but tamarind is the main thing.
PADMA: A key ingredient
of tomato rasam is tamarind,
a tangy, sweet and sour fruit
that's a staple
of south Indian cooking.
A brick of peeled,
pressed tamarind
is soaked in hot water
until it becomes a pulp.
The strained water
becomes the base of the Rasam.
Okay, so you just have
the tomatoes that are peeled
and a little bit mashed up
and crushed...
Mm‐hmm.
Salt, what else?
Actually,
I added before tomato
[LAUGHS]
Turmeric‐‐see, I'm used
to cooking my way, so I‐.
It's okay. You cook your way.
Just tell me the recipe.
So turmeric Mm‐hmm.
Rasam powder. Mm‐hmm.
And asafetida.
Asafetida you put.
When did you do that?
VIJAYA: I put‐‐along
with this‐‐all this.
Okay. Okay?
♪ ♪
While it is boiling,
we can prepare
what we need for seasoning.
PADMA: Okay.
Should I do that many, Ma?
How many garlic cloves
do you want?
VIJAYA: Four. Okay.
♪ ♪
Spices in Indian food
are often precooked
or tempered
to release the oils inside,
deepening flavors and aromas.
As soon as mustard
is crackling,
we can take it out.
[CRACKLING]
We can add some more
rasam powder or is it okay?
Yeah, you could add
a pinch of rasam powder also.
Okay.
[ACOUSTIC MUSIC]
Yeah, it needs some.
PADMA: Ah, now I get
why we add rasam powder.
VIJAYA: It was good.
Everyone else remembered.
Okay,
I know I know this story...
Mm‐hmm.
PADMA: But I want
to hear you say it.
Okay, what do you want
to know?
PADMA: I wanna know
why you came to this country?
Well, after you were born,
there was some problem
in my marriage,
you know that, between‐‐
PADMA: Mm‐hmm.
♪ ♪
My ambition
was to come to America
and see how nursing is done,
and, as a mother,
I also have a duty to provide
you with a good life,
and my father said,
"I will take care of her
until you get settled."
You were lucky you had
somebody safe and loving.
Yes, I was lucky,
and my gratitude...
For them, for this,
taking care of you‐.
They're your parents, Ma.
That's what parents do.
Yeah.
Although there was
a strong part of ambition
to pursue my goals
now that I had a second chance,
there was also a fear
of failing as a mother,
leaving child‐‐I never wanted
to leave you.
[TENDER MUSIC]
PADMA: My mother's sacrifice
and hard work
during my childhood
helped to shape
who I am and the life
I went on to lead.
♪ ♪
Do you wanna make mango curry
while this is boiling?
VIJAYA: Yeah, it'd be good.
PADMA: When I did
finally arrive here,
food was a way for me to connect
with American culture
and a way for us
to reconnect with each other.
♪ ♪
I have a feeling,
looking at it,
it needs a little bit more...
PADMA: Chili powder?
Chili powder, but taste it.
I am not sure how strong
is your chili powder.
PADMA: My chili powder
is powerful, Mom.
It's pretty hot. VIJAYA: Okay.
[LAUGHS] You wanna try?
Chopped it better.
VIJAYA: I will add teeny‐‐
quarter spoon, but‐.
You're gonna add a quarter spoon
of chili powder? VIJAYA: Mm‐hmm.
PADMA: That's ridiculous.
Really?
- Then half of it.
- Look at this.
This is, like, pure napalm.
- VIJAYA: Half of it.
- One crazy, old lady, man.
VIJAYA: That's it.
That is half, so
[CHUCKLES]
♪ ♪
I think it's good. Try it.
VIJAYA: Mm, okay.
♪ ♪
KRISHNA: Can I try the rasam?
VIJAYA: Sure. PADMA: Yeah.
KRISHNA: Looks good.
It smells really nice.
♪ ♪
PADMA: Just blow on it
a little, kiddo.
♪ ♪
Okay, we can eat.
[INDISTINCT SPEECH]
I like it. Very good.
Padma, there is one place
I saw in the West Coast...
Mm‐hmm. Who makes dosas.
It's become very popular in
the last two years, I believe.
On the West Coast because
there's so many Indians now
- because of the tech industry.
- Yeah, so many Indians.
Yes. That whole tech belt.
- We know so many people.
- You do?
Yes, so many of our friends.
I bet you can get
a good dosa there.
Oh, fantastic.
What year did you
come here, Premi?
There was a migration
of doctors,
so it's one of those
the herd leaves,
and we just follow them.
PADMA: Arna, when did you come?
ARNA: We came in '74.
I didn't come with
the migration of doctors...
Okay.
But I came as his wife,
but I refused to change my name.
Good for you.
ARNA: They said, "You have to",
"otherwise your social security
won't match
your husband's name."
I said, "It'll match my name."
I was a feminist even before
I heard about Gloria Steinem.
So my name is good enough.
It has been good for 23 years.
It shall be good
for the rest of my life,
- and I'm not changing it.
- Good for you.
What was my mother like
when she first arrived?
She was, I'd say,
fairly rebellious
in the sense,
she did wild things.
She went,
and she studied nursing,
which was not something
that was really approved of,
and she did it anyway. [LAUGHS]
♪ ♪
PADMA: I'm Indian
because, well, I'm Indian...
♪ ♪
But it's the people
I surround myself with
who help me celebrate
my identity.
Family, friends,
people I admire.
I carry them all with me.
It's good.
♪ ♪
And food is how I wanna share
who I am with the world.
You're supposed to eat
like this.
We do.
[LAUGHTER]
[UPBEAT MUSIC]
♪ ♪
ANNOUNCER: Delicious.
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