When Ritu Krishna first arrived in the U.S., ingredients for her Indian recipes were hard to come by.
Over time, Ritu's cooking started to evolve. The biggest influence was watching cooking programs on TV.
"I had really unknowingly embarked on an educational endeavor where watching TV was the way I was teaching myself. Julia Child was probably the most influential," Ritu says.
She started to learn basic French cooking techniques and recipes, like corn timbale, even if the execution wasn't always successful.