I have been raised in a strictly middle class joint family. Food was something functional and largely governed by budget. It was something that one working woman had to cook for a family of 10 members comprising mostly of adult males.
Our staple diet comprised of rice, lentils, over-cooked and spiced veggies and chapatis. Yoghurt, sweets, rice were a luxury. Salads were unheard of except the occasional slices of cucumber/radish or our plate. Steaming, baking, stir frying were techniques unheard of. If we got some custard with jelly and fruits, we were in seventh heaven. Good food meant something fried or sweet.
Times change. Disposable incomes change. Aspirations change. Exposure changes. Food habits seem to be sticky though.
I am a Dilliwalli, brought up on dal and aloo gobhi. He's a Mallu, brought up on dal curry and fish fry. We are both bored with the monotony of what we've been fed growing up and find our palate expanding gradually.
New flavors and techniques have been making inroads. I am fascinated to see the same old ingredients prepared in such different, delicious ways. I want to build a better, healthier relationship with food. I want to eat well at home and help my son (and husband) build the same habit. It seems like a daunting task.
Maybe Bangkok is where it will start falling in place.
Our staple diet comprised of rice, lentils, over-cooked and spiced veggies and chapatis. Yoghurt, sweets, rice were a luxury. Salads were unheard of except the occasional slices of cucumber/radish or our plate. Steaming, baking, stir frying were techniques unheard of. If we got some custard with jelly and fruits, we were in seventh heaven. Good food meant something fried or sweet.
Times change. Disposable incomes change. Aspirations change. Exposure changes. Food habits seem to be sticky though.
I am a Dilliwalli, brought up on dal and aloo gobhi. He's a Mallu, brought up on dal curry and fish fry. We are both bored with the monotony of what we've been fed growing up and find our palate expanding gradually.
New flavors and techniques have been making inroads. I am fascinated to see the same old ingredients prepared in such different, delicious ways. I want to build a better, healthier relationship with food. I want to eat well at home and help my son (and husband) build the same habit. It seems like a daunting task.
Maybe Bangkok is where it will start falling in place.
