Supriya Sharma

Hello Fellow Hardonians!

I am a Body Fellowship trained Radiologist currently based in Wisconsin. I joined Medical School in 1982 and graduated in 1986.

My father being in the Indian AirForce, as a child I travelled everywhere and saw, loved and imbibed India and all its richness be it Food, culture, spirituality.

My mother (who grew up in Punjab ) while in the AirForce picked up different regional Indian cuisines from her friends and we would have all kinds of food - albeit vegetarian in our home while growing up . I grew up eating South Indian, Maharashtrian, Gujarati, Rajasthani, Bengali and UP as well as Punjabi cuisines. My Mom is a great cook, everyone’s Mother is. I remember all the parties my Mother hosted and the preparations that went with those, the cooks making the Masalas grounded in Sil-battas and then cooked in big Kadahis, the aroma of spices and the food( a gastronomic delight) , the Table settings with napkins, the good Crockery, four course meals… The Kitchen is the Heart of the Home.

While growing up, I wasn’t very passionate about cooking but all this culinary exposure must have left some impression on me . I think we just subconsciously absorb the atmosphere we grow up in.

Come 1991, I came to US. And then reality stuck, one must know how to cook for Survival especially if you are a vegetarian. So I started my journey into cooking. Slowly, all that I saw and heard in my Mom’s kitchen came back to me and when it didn’t, my Mom would write down her recipes and send them to me. These are obviously pre WhatsApp and Internet days.

So my foray into cooking started out as a necessity and now has become my interest. I want to give a well balanced and nutritious diet to my family which is also delicious. I am constantly looking for recipes from different cuisines and have always been interested in the value of food as the fuel and medicine to our bodies since my Medical School PSM days. With my husband being a Gastroenterologist, my interest of the Gut- brain connection which influences digestion, mood and overall health has increased.

As physicians and homemakers, we have the knowledge and motivation to provide the best nutrition to our families. I enjoy cooking, and find it therapeutic , promoting mindfulness and a stress reliever. It is my relaxation after work, no one is seeking my attention but my culinary work.

We are what we eat.

Our greatest Wealth is our Health.

Nutrichef is a great way to bounce recipes and ideas for good food and nutrition as well as discussing how it impacts our health. I always learn from each and every contribution/queries. We also discuss the benefits and pros and cons of different cookware and appliances. In a nutshell, it’s all about Healthy Living from food and nutrition.

My Vision

I envision the Nutrichef Club being a forum where one can ask, share and showcase recipes and ideas for daily and festive cooking in order to promote healthy nutrition. Members should be able to learn about different cuisines and celebrate our rich culinary cultural traditions, while building a sense of camaraderie and belonging.