About The Chef
Kusuma Rao:
Bred by traditional Indian cuisine, romanced by Sonoran Mexican street food and professionally blurring the lines of all-that and in-between.
Growing up in her mother’s kitchen in Tucson, AZ Kusuma began cooking at a very young age experimenting with spices from all over the world. Through her culinary career she has honed her techniques to create inspiring dishes for her clients.
Utterly obsessed with perfection, she strives to create works of art on every plate.
She has worked as a restaurant consultant and menu developer and writes and ponders passionately about food wherever she goes.
Ruchikala (The Art of Taste) 
kusuma- your demo at the csa today was fabulous! in fact all of the foods you have shared at the csa have piqued my interest and remain in my memory of what i want to prepare in my home. i have a question: i am interested in learning where to buy (organic, non-gmo) and use kokum: are you familiar with this spice?
regards,
melinda