The Years Without Fingerprints

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Some years don’t leave fingerprints. For the last few years, time feels like it has quietly pressed fast-forward. I finished tenth grade in 1997. Twelfth grade in 1999. I exited my teens right as the new millennium arrived. And somewhere along the way, I crossed a strange milestone: I’ve now lived more of my life after 2000 than before it. Yet most of my vivid memories still belong to the pre-2000 world. Maybe childhood memories are denser. Or maybe adult life is just better at overwriting itself. Post-2000 is one thing—but post-2020 is another entirely. The last five years feel like I took a hand towel, wiped my face, and tossed it away. Gone. Just… blur. Nothing makes time’s passage more obvious than children. Akhil and Sahana are growing up fast, each carving out a personality that couldn’t be more different. Akhil’s fascination with basketball has only deepened—remarkably so, given his usual talent for boredom. Middle school is around the corner, and we’re all quie...
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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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