I developed an early interest in food and remember experimenting in the kitchen as a 13-year-old - with varied results, it should be added. My family mainly ate traditional Swedish cuisine consisting of meat and potatoes. The spice repertoire consisted of salt and pepper. I already loved spicy food and was the only one in the family who did not eat red meat.

Sushma and I met in July 1981, in San Rafael, California. The first meal she offered consisted of several Indian dishes. One of these was Egg Curry, which is still one of my absolute favorite dishes to this day. Sushma has her origins in India but grew up in a diplomatic family and has therefore lived in many places during her life. Sushma took an early interest in cooking and spent a lot of time in the kitchen with the family’s chefs. She has a feeling and a touch in the kitchen that is widely talked about, and she has the ability to create magic in the kitchen.

Being inspired and learning from Sushma has been a great privilege and a “game changer” for me. I quickly developed my culinary skills. We are both still interested and creative in the kitchen and over the years we have created many recipes. We are inspired and cook food from different parts of the world and for several years we have talked about compiling our recipes into a cookbook. Who knows - maybe it will eventually become a book, but to begin with, we share our ideas and recipes in this blog.

Tastefusion.se is Sushma’s and my joint project. Here we offer recipes and food inspiration from different parts of the world based on poultry, fish, seafood, and vegetables. Most recipes will be presented in both English with US metrics and in Swedish.