Kathy has been cooking Indian food for 26 years. A screenwriter by trade, she works at home, so trading a hot keyboard for a hot stove is just a matter of a few steps. Kathy’s obsession with Indian cooking began when her sister-in-law, Elizabeth, an Indologist who'd lived and worked in India, introduced her to the intricacies of the Indian kitchen.
Thousands of hours and hundreds of dishes later, Kathy makes her own chutneys, grinds her own spices and enjoys exploring the various cuisines of the sub-continent. She has cooked for some of the Dalai Lama's monks, the Director of the Delhi Museum and President Clinton's California campaign staff. She is always learning and loves to share her knowledge and love of Indian cooking with others.
Kathy is a food writer for Honest Cooking and other magazines, and her blog The Colors of Indian Cooking is in its 7th year. She is currently helping design gluten free and vegan recipes for a new Sonoma restaurant, CocoaPlanet .
In addition to her writing and cooking, Kathy was the voice of Rosemary the Telephone Operator in the Hanna-Barbera series Hong Kong Phooey. She has voiced many films and commercials, winning a Clio Award. She lives with her husband/writing partner and food photographer Alan Berger and her Siberian Husky Patsy in Sonoma.
“Whenever I'm invited to an Indian meal at Kathy Gori's house, I'm dazzled by the exotic aromas emitted from her kitchen and entranced by the deep flavors of her fabulous food. Now with her Chaunk Box, Kathy has done us all a great service. Whether you're new to Indian cuisine or a practiced hand, her curated collection of spices will help you prepare terrific Indian dishes.”
Paula Wolfert is a cookbook author and the winner of numerous culinary awards
"When it comes to Indian flavors, I check with Kathy first. This kit is like having her in the kitchen with me and that's a welcome thought."
Owner and founder of Rancho Gordo Foods
From the very first time, Kathy Gori’s cooking was a revelation to me. Her dishes burst with freshness and flavor; every dish was glorious…
Cook Book Author and James Beard award winner
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