Puli (tamarind) is the foundation of much of the South Indian cooking I am familiar with. This piece honors my earliest memory of watching the women in my family cook with tamarind, while I navigate using the same ingredient in a land so far away from my home. Through this work, I’m interested in the exploration of food as an antidote to homesickness, and as an extension of one's identity. By activating a sensory experience through smell and touch, I’m interested in the push and pull of the subliminal spaces that exist in a diasporic experience.
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