Vegetable Samosa with Green Chutney & Aloo Pulao

Interview with Amitabh Handa

Interview with Sashi Uhlmann

Performance Photos


Three of my worlds (Maine, The Museum School & MIT) collided over samosa and pulao today. It was wonderful to have so many friendly faces around the table—I’m grateful. I enjoy introducing my friends to each other, mostly because they are all really cool and interesting people, and good energy is better shared. Happily, everyone seemed to enjoy each other, Halsey's music, and the food.

I have been completely head down since moving to Boston for graduate school a year and a half ago. Between classes, teaching, art making, and earning a living, there has been precious little time for socializing, yet the amazing thing is despite lack of conscious effort, roots have grown anyway. I’ve formed supportive relationships here, and find myself a member of various communities just by virtue of where, and with whom, I’ve consistently placed my energy. A big reason for our decision to do so many performances, beyond the desire to honor each one of our interviewees, was to find out if the same thing would happen with our work, over time, in this space.

A note about the food - Indian food has been tricky for me for some reason in the past. My efforts have always tasted good, but never turned out as well as what I’m served in a restaurant. However, I learned that making a paste with the spices before adding them to the dish, and providing a few different kinds chutneys for further layering of flavors made all of the difference. Also, I decided at the last minute not to deep fry in the gallery, since the space is so small, and replaced the samosa recipe that appears on this site with Molly Katzen’s baked samosa recipe from the Moosewood Cookbook. They were a big hit! Thanks everybody for a wonderful afternoon!