From Panama to California: Dimple Thakorbhai on Generational Kitchens and Feeding with Heart

In every household, there’s a quiet force who decides what lands on the plate and how love is ladled into the everyday. For Dimple Thakorbhai, that force has always been the rhythm of family, a nurse’s practicality, and the art of a good spinach quesadilla.

Born into Flavor: A Childhood in Panama

Dimple Thakorbhai was born in Panama City, Panama—a place where flavors are as layered as its history. “Panamanian cuisine is multicultural,” she says. “Sancocho, yuca fritters, arroz con pollo… they’re all hearty and full of soul.” Though her parents moved the family to the U.S. when she was just three years old, that multicultural imprint lingered in her food memory.

She doesn’t remember the moment she arrived in America—too young for specifics—but her life here has unfolded across decades, anchored by the pulse of family and food.

Chips, Salsa, and Two Kids Later

Dimple has two children—now 24 and 19—both born in the U.S. She smiles when recalling her pregnancies. “I craved chips and salsa like crazy,” she laughs. Her husband and in-laws formed the support system, and the multi-generational household was a blessing.

During that time, she was working as a nurse in an intern office. But feeding her kids wasn’t just her job—it was a shared responsibility. “We lived with my grandma and mother-in-law. When I was at work, they were there—making sure everyone ate.”

Two Homes, Two Worlds: Parenting in the U.S. vs. India

For Dimple, raising kids in the U.S. felt different—sometimes heavier—than what she observed in Indian households. “In India, there’s more of a village. You’ve got housemaids, cooks, extended family. In America, it’s just you and the clock.”

She noticed the shift most in food sourcing and routine. “India’s food is more organic—straight from farm to table. Here, it’s grocery stores and preservatives.”

Meal and sleep schedules in the U.S. were structured around school and activities, much like in India, but the difference lay in play and freedom. “Back home, kids play outside. Here, it’s indoors, mostly because of safety.”

As her kids grew older, routines became more structured—but early years were flexible, fluid, family-first. “Daycare filled the gap when the village wasn’t around,” she adds.

Tradition Meets the Pediatrician

Dimple cooked Indian food when her kids were young, but as they grew, so did their taste buds. “Pasta became a favorite.” Her pediatrician was the go-to for dietary advice, but sometimes traditional Indian practices clashed with American medical views—especially when it came to protein. “Doctors leaned toward meat. We believed in lentils.”

She navigated the space between with balance, not dogma. “Every child is different. Some need more of one thing than another. I just tried to make it all make sense.”

Balanced Plates and Real-World Nutrition

Dimple has always cared about nutrition—not obsessively, but intentionally. “I wasn’t hyper focused, but I wanted a balanced plate. I worried about my kids’ health like any mom would.”

She doesn’t believe a traditional diet is a one-size-fits-all fix. “What matters is that your child gets what they need—vitamins, minerals, real food. Whether it’s from daal or chicken, I just made sure it was working.”

Quesadillas, Cravings, and Dining Out Rules

In the Thakorbhai household, spinach quesadillas reign supreme. But food preferences? Those are a family sport. “Everyone’s different—salty, spicy, sweet—it depends on the day.”

They eat out about four times a month. “Back when the kids were little, we rarely ate out. There was always a meal at home.” She believes in moderation, not restriction. “It’s okay to eat out, just not all the time.”

Teaching Kids to Cook is Non-Negotiable

Dimple is the head chef in her home—and proud of it. But teaching her children to cook was always part of the plan. “You have to eat to survive. That means you have to know how to cook.”

She started early, getting them comfortable with the kitchen. “They understand the value of clean eating versus processed junk. That’s something I’m proud of.”

A Choice-Based Kitchen, Not a Rulebook

Her household isn’t vegetarian, but she’s never forced choices. “I gave my kids the freedom to choose. We just try to eat healthy meat when we can.” It’s not a heated topic—just part of the everyday rhythm.

Feeding Is Love, Not Just Labor

Dimple’s journey is one of quiet resilience—working long hours, relying on a village when it was there, and building one when it wasn’t. Her food philosophy is grounded, warm, and adaptable.She didn’t bring the farm with her, but she brought the mindset: food as comfort, health as priority, and family as the table’s true centerpiece.