Why Malleswaram Railway Station Still Feels Like Home

Image
Malleswaram Railway Station — a place that never felt like “just” a station. A few months ago, someone forwarded me a video of an elderly lady speaking about the charm of Malleswaram Railway Station. She mentioned how, whenever her children visit Bangalore from Canada, one ritual remains unchanged. Her son insists on visiting the station, picking up idly from Raghavendra Stores, and eating it right there on the platform. I smiled when I heard that, because for many of us who grew up in Malleswaram, the railway station was never just a transit point. It was a quiet witness to our growing up. Even now, if I close my eyes, I can hear the metallic rhythm of trains slowing into the platform, the echo of announcements bouncing off the tiled roof, the smoky sweetness of roasted maize drifting from the bridge, and the soft warmth of idlies wrapped in paper from Raghavendra Stores. The station was never silent — but it always felt peaceful. For nearly a decade, ...
Post a Comment

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!

Comments

Post a Comment