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The Guardian - AU
The Guardian - AU
Lifestyle
Rosheen Kaul

Sichuan fondue and cheat’s custard tart: Rosheen Kaul’s Chinese-ish recipes

‘Most of my cooking revolves around my inherent impatience’: Kaul’s speedy egg tart (with store-bought pastry).
‘Most of my cooking revolves around my inherent impatience’: Kaul’s speedy egg tart (with store-bought pastry). Photograph: PR

If you asked me what my cultural background was a few years ago, you probably would have got a different response each time, depending on the year and my mood. The usual answer was something along the lines of: “Asian, I guess? Lots of different types of Asian.”

My father is from Kashmir, a disputed region between India and Pakistan. My mother was born in Singapore to Chinese-Filipino parents, but was adopted at a very young age by a Eurasian mother and an Indonesian father. By my count, that’s six ethnicities already.

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