The lure of Indian spices was far more than molecular biology.
By Raif Karerat
![Nik Sharma](http://www.americanbazaaronline.com/wp-content/uploads/2015/04/pastry-chef-Nik-Sharma.jpg)
WASHINGTON, DC: Nik Sharma has had a fairly unique career path. Four months ago, approaching his 35th birthday, he quit his job as a scientist and completely shifted his attention to the vocational path he’s dreamed of since he was a child — cooking.
“Growing up, I’d wanted to be a chef, but I decided to choose a more stable path — I went into molecular biology,” the former pharmaceutical researcher told Yahoo Food.
Sharma moved to the United States for college to further his studies, earning degrees from the University of Cincinnati and Georgetown University, “but after long days in the lab, Sharma’s mind flooded with thoughts of vibrant Indian spices and simmering, curried sauces,” the Yahoo report said.
The year 2011 saw the Californian start his own food blog, called “A Brown Table,” which eventually gave him the confidence to leave the pharmaceutical field and to fully immerse himself in his passion. Presently, after completing a two-month trial period earlier this year at a local bakery, Sharma is a full time pastry chef.
Sharma has kept up with his blog throughout his journey, and he told Yahoo Food that although he concocts classic Western deserts like Italian tiramasu and French-inspired chocolate mousse, his recipes for “A Brown Table” take their inspriation from the years he spent in Mumbai.
“My blog focuses on nontraditional ways to use Indian food in everyday American cooking,” Sharma explained to Yahoo. “I feel like I’m on the fence, halfway between both [cultures]. I want to tell people that there’s a lot more than curries and naan to Indian food. You can make a pasta with curry. You can make great desserts with Indian ingredients. It’s fun to do.”
Earlier this year, “A Brown Table” was awarded “Best Photo Based Culinary Blog” from the International Association of Culinary Professionals. Sharma is also currently nominated for “Best Photography” in Saveur’s annual blog awards.
He now hopes to hone his culinary skills even further by pursuing an institutional degree in pastry arts this upcoming autumn.
“I feel emotionally satisfied with what I do right now,” he admitted to Yahoo Food. “It’s a big thing for me.”