food is one of the most popular cuisines in the United States.

But for many home cook, this perceived as too challenging to make at home in something and something to be enjoyed solely at restaurants.

Now a new show Indian as apple pie is breaking down.

The misconception providing proving that a handful of spices and a little confidence can go a long way.

Joining us now here and as is show's host, a new piece Le Journal List and cookbook author.

Thank you for joining us here in person.

First of all, congratulations on a successful premier.

So want to start.

You are a journalist and then you major way into building this career storytelling.

And now you are the host of a cooking show.

Now, tell me a little bit about how this became the story that you wanted to tell.

I and you and I were just talking about this before the cameras started I was a morning reporter in Chicago and it was tough when the girls were young.

>> The other factor that really contributed is my husband is a consultant, traveled Monday through Friday.

So being a morning reporter and having 2 young girls and having to feed them.

But it was really just that it was also that I'm an immigrant.

I came to this country when I was 3, my mother worked.

But you always cooked Indian food every day.

Whether we like to turn on we had it on the table and I just felt really bad that I couldn't do that for my girls are just so sleep deprived.

And I would say on that morning shift its tells a tough one.

Yes, you're tired.

At the end of the day have to get to on time and I couldn't.

And on.

It's want to take a break and do it from a cruel summer liquor reinvention.

You would say you also mentioned that you're you're not a professional chef.

>> But you just talked about your mother is that we learned how to cook.

believe it or not, my mother didn't give me my original cooking lessons.

It was my grandfather that would visit from his village and Punjab and India.

>> And we grew up in Pennsylvania so he would come and visit us.

I would visit him in India and I just love sitting in the kitchen and sitting with him.

He had all of these stories and it was such a foodie in the family.

He would travel hundreds of miles and bring recipes back.

And so I just love that concept of getting the spicing right, getting the taste profile, right.

I have this real obsession about it as love it.

I can imagine so many stories of your grandfather.

Sounds really special.

>> Now actually want to play a clip of your show here.

You're cooking Punjabi chicken Curry.

>> A north Indian Punjab, dish.

Lots fiery.

Chile's don't have to ask them you don't want to.

Don't worry if you're in for you, you're not cooking for me.

The name show you how we actually do it.

This has been simmering for about 40 minutes and it looks terrific.

I can't wait to get in here and give it a try.

The chicken that's kind of falling apart.

It is so moist.

>> Because of that Walker marinate.

It's give it a try.

Now.

That absolutely perfect.

does not need any more seasoning.

And now I'm gonna show you how to parent.

It's the perfect price.

>> really delicious.

I think I mentioned, too, that I have not had tinting cuisine for years, but how does it feel to bring culture dishes into people's homes?

>> I love it and being a little girl when I was going up in Pennsylvania, we lived in King of Prussia is where I grew and people to not really know what Indian food was.

There weren't a lot grocery stores.

There weren't a lot of places to get ingredients.

So I think the best part of the process and running for me is people really warm up to Indian now.

And so it just makes me feel so good.

Because growing up, I had to kind of hide it from other people.

I was embarrassed by it.

And that's OK, everybody that I went to high school now wants to learn how to cook and in which wonderful.

So just feels like it really just came around.

And I give my girls the greatest gift.

They could be proud of their culture through food.

that feel like a full circle for But there's so much more work to be done.

But I think to going to the small communities bring field champagne in that small communities.

But also don't have a lot of Indian food the way they embrace.

The cuisine is just so nice.

just kind of warms my Only nice and talking about making Indian food.

What would you say to someone who feels intimidated about starting a dish?

Ok?

So you still have a chicken curry like to do it.

You can use my recipe and make The key is getting the spicing right.

And that's what I talk about.

So people get intimidated, thinking there's a lot of spices per dish.

There are.

But what I say is you use all of those spices again and again and again and just swap out the main ingredient.

If you're cooking from a certain region.

So want to buy them and invest in them.

You'll be able to make a lot of dishes and there's a level of marinating just putting those same spices together, stacking that flavor profile one on top of another.

And we know the order in which to.

I mean, have your to see that current looked amazing.

Now you said your kids are growing up in a different America than you did.

What stands out to you about that shift?

>> Well, I think that they can just be their own percent right.

So growing up, I had to kind of hide that we were from India.

There weren't a lot of Indians are around.

>> There are a lot of Indian Americans around now and south.

I think that part of that is different.

I think also they're more comfortable to just talk about who they are and embrace said and I love that we're able to do that for them through Did you feel like you are neither from here there?

You know, there's that big slogan where it's like, I don't feel like I'm from here or from there.

>> Yet there is that.

And I think it's perspective.

So the way I started to look at it later in life was I have a choice to take the best of both worlds.

The best of India, the best of America and put it together.

And that's I think the beauty of being an image that I love and what are your daughter say about you doing this?

>> not cooking tonight.

I'm going do with that.

Ok to want know what they You've got step outside of the kitchen, but they actually love it we're quiet about it.

They don't like this stuff, right?

Because it takes mom away from them.

So tell them I'm just mom and I just want me to cook and they love my food, which I just absolutely.

course.

What would you say and admit maybe this is the hardest question.

What is your favorite dish to make?

>> I really think you just saw that chicken curry.

Oh, my gosh.

You may get and you think, wow, I could open up an Indian restaurant.

It's really that delicious unwilling of a complicated.

What would you say is the most basic millipede can start off with food?

I would take a really nice lentil So basic fall, just use the spices on the side.

Heated up in a little oil or ghee and then put it into that.

The AL with a little onion, ginger garlic.

And that's that's that's lunch for those sounds really thank you for joining us.

And I can't wait to see more of your