HOME the SHOW HAZRA & LARRY RECIPES MIXED blog CONTACT us FOOD IS FUSION. HAZRA ALI Hazra Ali was born and raised on the Caribbean Island of Trinidad. Growing up in a household of 10, Hazra needed a skill that contributed to the care of her family so she was taught the techniques of West-Indian cookery by her Mother. Hazra now describes this style of cooking as “the food of the people” - dependent heavily on native vegetation, local seafood and spices. After arriving in the US at age 23, Hazra longed for the comforts of home so she cooked and quickly made a name for herself as a Caribbean cuisine expert. Shortly thereafter Hazra met Larry and love quickly followed. She explains, “He has a deep respect for food prepared well and traditionally.” Today Hazra and Larry develop their MIXED dishes from the home they share with two sons, Remy and Max, in New Jersey. Larry Cardarelli was born and raised in Utica, New York. He comes from a MIXED household with a Polish mother and Italian father. Larry’s fondest memory from childhood is eating Italian bread soaked in the pan scrapings from pork shoulder his dad fried in preparation for Sunday sauce. Although he studied at the French Culinary Institute, Larry now credits his cooking talents to Hildegard Wood, a German woman who moved into his neighborhood when Larry was 12. “She was willing to teach me how to cook, how to eat, how to taste food and appreciate food,” Larry explains. “These were my formative years and they were steeped in food.” Years later when he met Hazra, Larry now jokes, “I knew I had to have her. She is beautiful yes, but mainly it was for her food. I had never even thought about half of what she prepared and ate daily. It was fascinating and wildly exciting.” Today when he’s not working on MIXED recipes with Hazra, Larry works as a television producer in New York City. HAZRA ALI Hazra Ali was born and raised on the Caribbean Island of Trinidad. Growing up in a household of 10, Hazra needed a skill that contributed to the care of her family so she was taught the techniques of West-Indian cookery by her Mother. Hazra now describes this style of cooking as “the food of the people” - dependent heavily on native vegetation, local seafood and spices. After arriving in the US at age 23, Hazra longed for the comforts of home so she cooked and quickly made a name for herself as a Caribbean cuisine expert. Shortly thereafter Hazra met Larry and love quickly followed. She explains, “He has a deep respect for food prepared well and traditionally.” Today Hazra and Larry develop their MIXED dishes from the home they share with two sons, Remy and Max, in New Jersey