What I Missed While Walking Past the Kanchi Mutt

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A place I passed every day without really understanding it. As a kid growing up in Malleswaram, devotion wasn’t something we discussed — it was just in the air. The smell of agarbathi in the evenings. The noise of vendors lining up on 8th cross before a festival. The quiet expectation that you showed up, bowed your head, and moved on. Ganesh Chaturthi. Varalakshmi Vratam. Deepavali. Janmashtami. Ugadi. The calendar moved, but the pattern stayed. The Kanchi Kamakoti Peetham in Malleswaram was part of my daily route to school. Not something I questioned. Not something I deeply understood. Just… there. Every morning, on my way to school, I would slow down for a second in front of the Mutt. Just enough to bow my head toward Kanchi Kamakshi from outside the gate — and then hurry along before the school bell. It was a ritual for as long as I can remember. I don’t know if it came from devotion. I did it because my parents did it. The street...
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What's cooking up?

So, here we are, a bunch of four gluttons, ready to devour almost everything in the world provided it is absolutely vegetarian. What do we cook today? is a question that gets our taste buds rollicking. To be honest, we are not bad cooks either. From Sambar to elimichapazham (lime) rasam, semiya (vermicelli) upma to godhuma ravai upma, everything has come out highly edible. We are getting the basic ingredients right to match our ever-demanding appetite. It was just a matter of a couple of days, and we were getting bored. We tried to shift the protocol to something slightly different and jeera rice it was. We were absolutely bang on target. It was perfect and different from what was cooking up every other day. What surprises all of us is that whatever gets cooked, doesn't last for more than a course of meal. The quantity does not matter, but the quality definitely does! No wonder it beats us as we tend to realise the quality of food thats being prepared. Is it that good? To top it all, we have got ulundu and arisi appalams that when roasted on the gas, adds a new dimension to the rich aroma of South Indian food. The ghee soaked ven pongal whet our appetites to new limits.

Talking about food all along, I am reminded of a wonderful quote by the legendary Mark Twain

Eat what you like and let the food fight it out inside!
And that's exactly what we are upto!

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