Savoring the Flavors of Kamala Harris' Indian Heritage: A Culinary Journey

As Kamala Harris, the first female, first Black, and first South Asian American Vice President of the United States, stepped onto the stage to accept her nomination at the Democratic National Convention, she shared a glimpse into her personal life, highlighting the profound influence of her Indian mother, Shyamala Gopalan. Through her mother's unwavering determination and commitment to social justice, Harris learned the value of resilience, courage, and a deep appreciation for her cultural heritage, which is reflected in her lifelong love for the flavors of South Indian cuisine.

Uncovering the Roots of Kamala Harris' Culinary Passion

Shaping a Daughter's Palate: The Influence of Shyamala Gopalan

Kamala Harris' mother, Shyamala Gopalan, was a trailblazer in her own right, immigrating to the United States from Chennai, India, at the young age of 19 to pursue her dreams of becoming a breast cancer researcher. Gopalan instilled in her daughters a deep respect for their Indian heritage, including a love for the rich and diverse flavors of South Indian cuisine. Harris has fondly recounted how her mother would take the family to India every other year, ensuring they "understood the love of good idli," a beloved breakfast staple.

Embracing the Culinary Traditions of South India

Harris' affinity for Indian food, particularly the iconic South Indian dishes of idli and dosai, has been a consistent thread throughout her life. In a viral video, she was seen cooking the popular masala dosai alongside actress Mindy Kaling, showcasing her expertise and enthusiasm for these traditional delicacies. The VP's commitment to preserving her cultural heritage is further evident in her grandmother's influence, who instilled in her the belief that eating anything "that had a mother" (i.e., meat) was forbidden, aligning with the vegetarian traditions of many Indian households.

Celebrating Asian American and Native Hawaiian/Pacific Islander Heritage

In May 2024, Vice President Harris and Second Gentleman Doug Emhoff hosted a cultural night market to celebrate Asian American and Native Hawaiian/Pacific Islander Heritage Month. The event featured over 20 restaurant, bakery, and artisan vendors, providing a platform for the diverse culinary talents within these communities. During the event, Harris "bonded with the owners [of the fast-casual Indian chain Rasa] over her love for idli, revealing the South Indian breakfast staple is one of her 'favorite foods' — especially when dipped in lentil-based sambar stew."

Exploring the Versatility of South Indian Cuisine

Idli, a steamed rice cake typically eaten with a lentil-based stew called sambar or coconut chutney, is a breakfast staple and comfort food for South Indians. While the origin of idli is debatable, with some food historians tracing its roots to Indonesia, the dish has become an integral part of the culinary landscape in India. Beyond the classic idli, there are several regional variations, such as the coarser and larger Udupi Idli and the Rava Idli, which uses semolina instead of rice and contains vegetables.

The Allure of Dosai: A Crêpe-like Delight

Dosai, another beloved South Indian vegetarian dish commonly eaten for breakfast, is a thin, savory pancake often compared to a crêpe in its thinness but more crispy in texture. Like idli, dosai is produced from a batter of soaked rice and black gram that has been fermented. While traditionally eaten without fillings, variations of dosai have emerged over the years, including the popular masala dosai, which features a spiced potato and rice filling.

The Vegetarian Tradition of South Indian Cuisine

According to a 2021 survey by the Pew Research Center, 81 percent of Indians said they limit their meat consumption, although 61 percent do not identify as vegetarian. This vegetarian tradition is deeply rooted in the cultural and religious beliefs of many Indian communities, including the one in which Kamala Harris was raised. Her grandmother's prohibition on eating anything "that had a mother" reflects this commitment to a plant-based diet, which is also evident in the core ingredients and preparation methods of South Indian staples like idli and dosai.