Q&A: "Queen of Greens" Ekta Prakash
We brought four women from four cultural groups together to celebrate Collard Greens and cultural diversity. Ekta Prakash was one of those queens.
What is your country of origin or cultural background?
India— I grew up in a multi-diverse family and and culture— both North and South.
What dishes did you present at the Queens of Greens event?
Hario Saag, collard greens sauté, saagwala murgi , spinach chicken, pulao – rice with raisin and cashew
Why did you choose to present these dishes, and what does it represent to your family legacy or cultural background?
I knew exactly what to make—a dish my mother used to prepare with so much care and love. Growing up, the aroma of her spices blending in the kitchen felt like a warm embrace, and this dish was always the heart of our family meals.
This dish, a delicacy from Northern India, isn’t just food, it’s a reflection of my family’s journey, resilience, and culture. Each ingredient tells a part of our story. My mother, with roots deep in South and Northern India, would always say that cooking this dish was a way of keeping our family connected to our heritage. She learned it from her mother, who learned it from hers, each generation adding its own touch but keeping the essence intact. Preparing it felt like carrying on a legacy—one that reminds us of where we come from and the values that bind us.
Whenever I cook it now, I’m reminded of the countless times I watched her measure out spices with such precision, sharing stories of our ancestors and life in her hometown. The flavors are a direct link to my heritage, and presenting it feels like offering a piece of my family’s history, a story that speaks of love, resilience, and the strength of our cultural roots.
How/ where/ from whom did you learn to cook?
My love for cooking and passion for food come from my mother. I grew up watching her spend most of her time in the kitchen, completely absorbed in creating and experimenting with new recipes. Originally from Kerala, she later moved to Patna, a small town in Bihar, where the culinary traditions are entirely different. Yet, she quickly adapted, mastering the local flavors, and often creating a unique fusion of both cultures. Her cooking drew family and friends from all around—they would come just to taste her incredible dishes. To this day, she remains the best chef I've ever known.
How does your culture use bitter greens in your cooking and why is that important?
In Indian culture, bitter greens hold a special place, especially in regional and Ayurvedic cooking. Varieties like fenugreek leaves (methi), neem leaves, bitter gourd (karela), and drumstick leaves (moringa) are commonly used, and each brings unique flavors and health benefits. Bitter greens are often incorporated into Indian meals to balance flavors and promote wellness. Ayurveda, the traditional system of Indian medicine, emphasizes the importance of including all six tastes—sweet, sour, salty, bitter, pungent, and astringent—in a meal to maintain bodily harmony. Bitter flavors, though strong, are believed to help detoxify the liver, improve digestion, and promote a healthy appetite.
In everyday dishes, these greens are used creatively. For example, methi leaves are often added to lentils or stuffed into flatbreads, while bitter gourd is cooked with spices to mellow its bitterness. The greens are typically paired with other flavors, like tamarind, coconut, vinegar, or a bit of jaggery (unrefined cane sugar) to balance the bitterness and make the dish more palatable.
What is your favorite food?
Yellow lentil, rice, ghee, and fried potatoes.
Read about more Queens of Greens, coming soon.