Monica Bhide 
Here is my brief essay on what authenticity in recipes means to me. What does it mean to you?
(PS- The opening should, now, read – Several years ago, not last year.)
ENJOY YOUR MANGO. ( This essay was first published in Wine Enthusiast magazine)
My Writings
Wonderful essay, Monica. To me, authenticity in a recipe means flavor–if the results are soul-satisfyingly delicious, it’s authentic. The beauty of food is that it constantly evolves, based on cooks’ preferences, available ingredients, etc. Even if the results are something new and different, it can be as authentic as a recipe passed down through generations.
great article…i agree that one’s definition of authenticity is determined by their own life experience. I had someone vehemently argue with me that authentic punjabi aloo gobi is never made with onions. I tried explaining that my Punjabi mother in law taught me to make it with onions as her family had done. It was useless. I’m also not sure why authenticity matters much in a recipe…unless you really alter a traditional dish then try to pass it off as traditional, why would it matter? Love your father’s quote.
What I’m curious to explore is what was traditional Indian food before the Raj, before the Moghuls, before tomatoes, potatoes and chilis?
This is a wonderful essay. You give us all something to aspire to. 🙂