Indian-American model and chef Padma Lakshmi will soon launch her memoir called Love, Loss And What We Ate, in India on April 15.

In her book, Lakshmi talks about how she shuttled between Indian and America as a child and how her favourite food remained the simple rice she first ate sitting on the cool floor of her grandmother's kitchen in South India.

Her memoir also recounts the details of her headstrong mother who broke conservative Indian conventions to make a life in New York, to her Brahmin grandfather--a brilliant engineer with an irrepressible sweet tooth--to the man seemingly wrong for her in every way who proved to be her truest ally, publishers said.

The book is "rich with sensual prose and punctuated with evocative recipes, is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external," says PTI.



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Padma who married Booker Prize winner Salman Rushdie in 2004, went on to host the popular TV show, Top Chef.

She also recounted the details of her marriage to the world famous author, who she said, once condemned her as a "bad investment" after she rejected his sexual advances.

She also talks about how Rushdie needed constant care, feeding, and frequent sex and was even insensitive to a medical condition she had that made intercourse painful for her.

Padma Lakshmi and Salma Rushdie during happier times. Picture courtesy: Reuters Padma Lakshmi and Salma Rushdie during happier times. Picture courtesy: Reuters

Padma was nearly 20 years younger to the novelist when she started dating him in 1999. After staying together for eight years they divorced in 2007.

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After the collapse of her first marriage, she fell in love with billionaire and CEO of IMG, Ted Forstmann, who passed away in 2011 after being diagnosed with an aggressive brain cancer.

She also revealed the truth about the moment she found out she was pregnant with her daughter, Krishna, and didn't know if the father was Forstmann or venture capitalist Adam Dell, whom she was also dating at the time.

The New York based author has previously authored two cookbooks--Tangy, Tart, Hot and Sweet in 2007 and Easy Exotic: A Model's Low Fat Recipes From Around the World, in 1999.

(With inputs from PTI)

