Ronica Sajnani was born in Amritsar in the Punjab where she learned to blend the kormas, dahls and halwas of north India from her mother who brought them with her when she married. Her paternal aunts shared the secrets of recipes from Coorg -- sambhar, payasam, pundy (pork) curry, dosai, plantain with coconut. As Ronica began to travel she added intriguing variations to the traditional dishes – a dash of Moscow’s famous vodkas lend a spirited ‘zing’ to her Nimbu-pani. China’s lomein noodles provide a novel alternative to rice with her curries. Middle Eastern food traditions also enrich her table.