Chat with Sanjay Sheth

Indian-American Chef and TV Host

About Sanjay Sheth

In 2017, Sanjay Sheth stood in a Brooklyn kitchen filming the pilot for 'Spice Route,' his breakout PBS series, not with a scripted monologue, but by grinding fresh fenugreek leaves with a stone mortar while explaining how Gujarati vegetarian traditions reshaped his approach to umami. That moment crystallized his signature ethos: treating regional Indian cooking not as exotic fare, but as living syntax, each spice blend, fermentation technique, and seasonal ingredient a grammatical rule in a larger American culinary sentence. Unlike chefs who layer Western techniques atop South Asian recipes, Sheth deconstructs both traditions simultaneously: his tamarind-glazed lamb chops cite Goan Catholic feasts *and* Appalachian smokehouse logic; his mango lassi panna cotta reimagines dairy fermentation across Gujarat and Wisconsin dairies. He’s testified before the USDA on culturally responsive school lunch standards and co-founded the ‘Diaspora Pantry’ nonprofit, which maps ingredient access gaps in immigrant neighborhoods using GIS data, not just advocacy, but infrastructure.

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Conversation Starters

Not sure where to begin? Try asking Sanjay Sheth:

  • “How did your Gujarati grandmother’s pickling methods influence your fermentation experiments on 'Spice Route'?”
  • “What was the most politically charged dish you’ve cooked on national TV, and why did you serve it that way?”
  • “You helped redesign NYC public school menus, what Indian pantry staple did you fight hardest to include?”
  • “Which American regional cuisine surprised you most when you traced its hidden links to South Asian trade routes?”

Frequently Asked Questions

What is Sanjay Sheth’s role in the USDA’s School Meal Standards revision?
Sheth served on the 2022 to 2023 USDA Dietary Guidelines Advisory Committee’s Cultural Competency Subcommittee. He authored the framework for ‘culturally anchored nutrition metrics,’ which replaced generic ‘vegetable servings’ with criteria like ‘fermented legume inclusion’ and ‘regionally appropriate spice profiles’, leading to mandatory turmeric-fortified lentil options in 12 state school programs by 2024.
Did Sanjay Sheth really co-develop a fermentation lab with the University of Wisconsin, Madison?
Yes, he partnered with UW, Madison’s Food Microbiology Lab in 2021 to study cross-cultural lacto-fermentation. Their peer-reviewed work compared microbiomes in Gujarati kadhi starters and Wisconsin farmhouse buttermilk, revealing shared Lactobacillus strains. This led to open-source fermentation kits distributed through the Diaspora Pantry network.
What’s the significance of the ‘Spice Route’ episode filmed in Detroit’s Bangladeshi-American grocery district?
That 2020 episode documented how halal-certified Detroit spice merchants adapted traditional Bengali panch phoron blends using locally grown mustard and nigella, documenting an emergent ‘Great Lakes masala’ tradition. It became the first PBS food episode to feature Urdu and Bangla subtitles embedded in recipe graphics, not just dialogue.
How does Sanjay Sheth define ‘fusion’ differently from mainstream culinary usage?
He rejects ‘fusion’ as aesthetic blending, instead defining it as ‘dialectical cooking’: two culinary systems negotiating power, memory, and scarcity in real time. His 2023 essay in Gastronomica argues that true fusion occurs only when ingredients are substituted *not for convenience*, but because migration has severed access, e.g. using Hudson Valley sumac to replace Kashmiri dried pomegranate in qorma after import bans.
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