Dhurandhar, and Why It Felt Personal

I had stopped going to Hindi movies in theaters. Not suddenly — just gradually. A trailer would come out, I’d watch it, feel mildly interested… and then do nothing. Maybe I’d tell myself I’ll catch it on OTT. Most of the time, I never did. Somewhere along the way, watching a movie stopped feeling like something to look forward to. It started feeling like a gamble — and more often than not, not worth taking. Even the shortcuts didn’t help. I’d skim through reviews, scroll past reactions, try to get a sense of whether it was “worth it.” But none of it really made the decision easier. If anything, it just reinforced the hesitation. The hesitation followed me even after Dhurandhar Part 1 released. I didn’t rush to watch it. In fact, I waited almost a month. But then something interesting started happening. The reactions didn’t line up. Most of what I was seeing was positive — people seemed genuinely excited about it. But there was also a noticeable pushback from some co...
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