Nik Sharma,38, grew up in Mumbai and came to America in 2002. He was born to a Hindu father from the state Uttar Pradesh and a Roman Catholic mother from Goa. Sharma did not tell anybody that he was gay for 22 years. Although he could not express a significant part of himself, he could express himself through food. As a child, he describes his love of spices and experimenting with flavors. When he first arrived in Cincinnati to study biochemistry, he continued to find solace through cooking and found himself blending Italian-American recipes and ingredients, like marinara sauce and pasta, with nigella seeds and keema (minced meat). Eventually, his love of food took him to the Bay Area, first to Santa Clara then to Oakland, which is where he currently resides. He is now a photographer, food writer/blogger, and cook. He has been a food columnist for the San Francisco Chronicle since 2016 and has recently published a cookbook titled "Season: Big Flavors, Beautiful Food" that combine his grandmother's Goan dishes, such as bebinca, with his own inventive flare.
Pasta with Keema, Picture from the SFC
Link to the Article:
https://www.nytimes.com/2018/10/02/dining/nik-sharma-season-cookbook.html?rref=collection%2Fsectioncollection%2Ffood&action=click&contentCollection=dining®ion=stream&module=stream_unit&version=latest&contentPlacement=14&pgtype=sectionfront
Link to his San Francisco Chronicle Column:
https://www.sfchronicle.com/cookyourweek/
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