Meet Dr. Nandita Iyer. She is a doctor by qualification and a freelance writer by profession. When she is not writing about health and food, she is generally cooking up a storm.

CookingGoddess: Nandita, thank you for being with us. I’m sure you must have heard this question several times, but how did you shift from medicine to food writing?

Nandita Iyer: I haven't entirely moved away from medicine, just that I do not practice clinical medicine. My writing work for various clients and publications requires me to be in touch with my subject. As for food writing, food was always a passion, but never such an overt one. I think the cook in me got a major push from the fact that the husband loves to eat anything I make.

CG: You also write a food blog - Saffrontrail. Now that’s an interesting name. What is the concept behind this name and what do you like writing about in your food blog?

Nandita Iyer: The blog was an accidental happening and I am still surprised by the fact that it's up and running even after over a year, which is very rare for a person like me – who gets bored easily. While thinking about a name for the blog, I wasn't even aware of the multitudes of food blogs in the web (well, a little less than multitude, there are new food blogs coming up each week, nowadays – the trend seems to have caught on big time). But that day, we were making Payasam at home and using saffron strands for flavouring. The trail of sweet smelling saffron that was spreading from the kitchen was so intoxicating that I decided to name by blog just that. It is not as much a concept as much as it is an inspiration, an emotional connection, and how the wonderful aromas of food can turn your house into a home.

CG:  You’ve mentioned in your blog that you love cooking for family, friends and for all those who just drop by. What kind of cooking do you enjoy doing?

Nandita Iyer: I like to cook according to the preferences of my friends. Since I'm a vegetarian, I try and make it an interesting experience for my guests by trying out new cuisines and out-of-the regular combinations. But the common factor is that it's fast and healthy cooking. Given the weather in Bombay almost all year, I try to spend minimum time in the kitchen!

CG: Do you prefer following recipes from a book or do you enjoy creating your own concoctions?

Nandita Iyer: Though I hog the cookbook section during my visit to any bookstore, I must admit that I'm not a huge cookbook collector. The ones I've bought are mostly for the beautiful writing and photography. My cooking is quite intuitional, throwing in ingredients that are on hand than following any instructions, which is why I'm not much of a cookbook person.

CG: You’ve been doing cooking shows for Nautanki.tv, an internet television show. Now that’s very interesting. Please tell us more the experience of hosting your own cookery show and cooking live on camera.

Nandita Iyer: Well, honestly I was talked into it by a friend. Though I'd have dreamt of it, there wasn't any idea that it would turn into reality. It seems to me that I express myself best through the written word than any other medium. Facing the camera is a whole new experience and I'm still learning the ropes.

CG: You have a collection of interesting Tamil Brahmin (Tambram) recipes on your food blog – recipes that have been handed down from one generation to the next. What are the specialties of TamBrahm cooking?  Which are your favourite Tamil dishes?

Nandita Iyer: I think the highlight of Tamil Brahmin cooking is it's Saatvic quality. These recipes don’t use garlic and very few recipes use onions. Recipes are very simple with emphasis on the taste of the vegetable / main ingredient by not drowning it in too many masalas. In fact, most of them are low fat and oil is used only for the tadka.

CG: You’ve mentioned that you would like to have your own home-style restaurant someday and also plan to write books on nutrition and food. Would you like to tell us something about this?

Nandita Iyer: My husband has been egging me on over the restaurant ever since I mentioned it to him once. I don't know if it will materialize, but no harm in dreaming. I guess we'll start working on it when the time feels right. Ditto with the books!

CG: What do you like doing when you’re not cooking, baking, writing about food or hosting a cookery show?

Nandita Iyer: I'm studying for a degree in applied nutrition which seems to be a logical add on to my medical degree since I'm so much into food...ha ha....

CG:  Thank you Nandita, for taking the time to speak to us.

Nandita Iyer: It was fun Chandana!

CG: Nandita has shared her favourite recipe with us. Click here to read her recipe for Black Eyed Pea Burgers.