Chef Veda Sankaran’s culinary journey is a deeply personal one, weaving together the vibrant flavors of her Indian heritage with the local traditions of her Western Pennsylvania upbringing. This Indian fusion is at the heart of her business, Jalsa by Veda, a multifaceted enterprise that extends beyond the kitchen to include engaging cooking classes, as well as exclusive pop-up dinners. Through her food, Sankaran shares not just recipes but stories, celebrating and using the power of spices to connect people to their past and to each other. The recipes featured in this article are a testament to this philosophy, showcasing her ability to transform simple ingredients into dishes that are rich with meaning and personal history.
Indian Fusion Recipes for Dinner and Beyond by Veda Sankaran
Gnocchi with Arugula Pesto and Shrimp
Comfort food doesn’t have to be predictable. This recipe begins with pillowy-soft gnocchi pan-seared in clarified butter until golden and slightly crisp. Veda’s version of pesto takes a bold detour with peppery arugula, earthy walnuts, and nutty, melty Gruyère. The result is a vibrant green pesto that’s rich and complex. And delicious.
Chilled Cauliflower Soup
Thanks to its mild, earthy flavor and firm texture, cauliflower effortlessly soaks up spices, stocks, and sauces, making it a go-to base for soups, stews, purees, and more. Its versatility shows off especially well in this Chilled Cauliflower Soup recipe that highlights its natural creaminess and subtle nutty flavor.
Salmon with Dill Butter Sauce and English Peas
Flaky, perfectly cooked salmon served alongside tender, sweet English peas, generously drizzled with a brightening dill butter sauce, is a dinner for the ages. Here, Veda infuses a rich, buttery sauce with the fresh, slightly tangy notes of dill. It’s a way to dress up the salmon while still letting the natural flavors come through.
Coconut Curry Mussels
Picture plump mussels bathed in a fragrant broth infused with Madras curry powder, turmeric, and a shot of vodka, all harmonizing perfectly with the creamy richness of coconut milk. This sensory journey combines the vibrant heat of Thai chilis, the subtle sweetness of caramelized onions, and then the zest of lime in a global fusion dish.
Chicken Tikka Deviled Eggs
Hard boiled eggs, deviled eggs, they can all get a bit boring after a while. But, Veda’s Chicken Tikka Deviled Eggs are far from average. She pickles the eggs first in spiced vinegar. This makes them both beautiful and delicious. Then, she fills them with Indian-inspired magic that matches the flavors of a chicken tikka dish.
Irish Stew with Lamb and Curry
Even though this Irish Stew was made for Saint Patrick’s Day, it’s a warming dish that’s great for any time you’re craving some comfort. Veda mixes in McCormick and Spicewalla Madras curry powder to give it that extra kick alongside a bottle of Guinness. The end product is hearty, nutritious, as well as full of your favorite produce.
Smashed Japanese Sweet Potatoes
Japanese sweet potatoes have a purplish-red skin and a white, starchy flesh that also makes their flavor that of roasted chestnuts. To compliment this flavor, Veda uses turmeric and chili and then the umami of crushed sheets of nori and a drizzle of ghee. It’s a simple way to spice up your weekly dinner or holiday meal.
Recipes by Veda Sankaran
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