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| Geeta M. Baliga |
I am Geeta Baliga born in Chennai and grew up in Calicut, Kerala.
I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.
I was an entrepreneur and ran a very successful pre-school called Rose Bud in Hubli for 35 years. All my children are settled in North America. I have 5 grand children.We are now settled in the US to stay closer to our children.
Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe".
We constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas, etc. I had friends from various parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals) from whom I learnt to make other types of cuisines. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.
I update this blog as and when I prepare the dishes. If you find these recipes interesting please leave your comments in comment box below each recipe. and also add to my followers group . This will encourage me to continue with my efforts !
All the recipes are listed in alphabetical order on the right hand side and sorted by labels on the left side
About Me
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| Geeta M. Baliga |
I was born in Chennai and grew up in Calicut, Kerala. I was the last among 12 kids to my parents Vinayak and Sushila Kinirao. I got married at the age of 21 to Mohan Baliga and moved to Hubli. I have 2 daughters and a son.
I was an entrepreneur and ran a very successful pre-school called Rose Bud Nursery School in Hubli for 35 years. All my children live in North America. I have 5 adorable grand children, the oldest being 21 and youngest 9. We have now settled in the US to stay closer to our family.
My passion for cooking was inspired by my mother-in-law, Rukmini Baliga, who made fantastic, authentic Konkani food. Konkani cuisine is known for great fish curries and other seasonal delicacies like "Kadgi Chako" and "Keerla Sukhe". My husbands family was also large (10 siblings) and we constantly had family visiting us for whom I helped cook barrels of curries, chakkulis and ubbatis, phenories, shevai, thile undo, halvas etc. While in Hubli I had friends from all parts of India - Punjabi, Maharasthrian, Savji and Lingayat (Hubli locals), from whom I learnt to make other types of cuisine. Over time my reputation grew as a good cook in the family and circle of friends, particularly for seafood.
