Chef Louis Tikaram was raised on a 110-acre farm in Mullumbimby, on the coast of New South Wales in Australia. At an early age, he began exploring his Fijian heritage in the kitchen beside his Fijian-Chinese grandmother, who would cook Fijian-Indian-style curries at home. He carried this memory with him throughout his career in Southeast Asian and contemporary European Kitchens in Australia.
With his restaurant, E.P. & L.P. in Los Angeles, his menu is a direct reflection of his career and history, intermixing SE Asian ingredients and techniques that he's grown up with—such as fresh turmeric & galangal, exotic spices, hand squeezed Coconut Milk, and wood grilling—infused with SoCal flavor for a playful take on my favorite foods.
Join Chef Louis Tikaram of E.P. & L.P. for a spotlight on curries – the ingredients and spices which go into different curries across Thai, Fijian, Indian and Chinese cultures, his perspectives on the history of this dish and the processes behind making it from scratch.