#9. Eating out. Eating in, May 2022

The Food edition

Hello,

If 2020 was a pandemic-free year, chances are, I would be eating Dal-Rice or a variety of it for the rest of my life. My rotis were round and that was my biggest flex.

Since I had no one else to impress, my cooking would often miss out on the good stuff. When groceries were running low, the tempering for Rasam would miss curry leaves, Chapati would often be accompanied with Jam, and Morning Chai was called a meal.

With a lot of time at my disposal, I decided to take a little more interest in the matters of the kitchen. Till then I had maintained my distance with the kitchen- the smooth running of appliances, re-stocking of grains: all working together like a well-oiled machine was an aspiration, something that I would one day like to grow up into.

This set off an interesting motion where I explored my relationship with food- with eating food, and more importantly with making food.

Reading Corner

This month, I am taking a stroll down the streets of Bombay, taking generous bites of freshly-baked bun in Irani Cafe, for breakfast and lounging in restaurants around the city.

Written with captivating imagery, Dishoom - takes us on a culinary journey through the streets of Mumbai. With the history of the city peppered in between, from the time when the city was being reclaimed from the sea to the dilapidated structures of Irani Cafes that continue to form the essence of the city today, ‘Dishoom’ makes for a delightful read. It would be surprising to later learn that ‘Dishoom’ is essentially a cookbook. The authors run a successful chain of restaurants in the heart of London and its neighboring suburbs.

Here are a few of my favorite quotes :

“Fans turn slowly under its high ceilings. Bentwood chairs from Europe creak pleasantly. Exposed wiring droops across flaking blue-green walls on which hang faded sepia portraits and an elegant clock.”

“A breakfast of Akuri or Omlette-Pau and a cup of sweet, milky Irani Chai will nourish you well for the day’s relaxed activity. Don’t hold back. Ask for extra chai and extra Pau if need be. Savour the eggs, then dunk the buttery Pau freely into your chai. Enjoy the warm indulgence with a smile and without a shame.

If you are like me and are curious to try, feel free to try one of the many recipes from this cookbook.

Have a book recommendation? Write to me!

Writing Corner

There is no need to
boil water, and watch
it bubbling
with enthusiasm.

There is no need to grind,
Save the ginger-cardamom-
spices, do you also add
dried rose petals ? 

There is absolutely 
no need to
hand-pick your choices,
tea leaves from Assam,
from Darjeeling, from 
down South. 

There is no need to
do, any of this. 
Go ahead,
live your tea-less
life, I am sure it is 
Wonderful. Too.
-Need

Learning Corner

Some interesting things I came across on the internet.

1. Making Charmure for beating Sunday scaries

2. Turkish breakfast Spread

3. At the Roof-Afza factory

4. What Emily Dickinson ate

Lounge Corner

National Geographic Channel has one of my favorite series on Mega Kitchen. Sharing a teaser.

See you in the next edition,

Pratiksha