The House in Gobichettipalayam

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Sashtiapthapoorthi Function — Me in the front (with eyes closed) My summers were spent in Pudukkottai and Gobichettipalayam — Gobi, as we called it. Away from school and homework, those months were filled with the easy warmth of grandparents, uncles, aunts, and cousins. Summer was the time to let loose. Gobi Home We would take the overnight train from Bangalore to Erode, and from there a bus to Gobichettipalayam — Gobi. We usually arrived early in the morning at Seethammal Colony. My paati, already awake and waiting near the door, would greet us as soon as she heard the metal gate creak open. The smell of freshly brewed filter coffee would drift out from the kitchen. I would run straight into her arms. “Vaada Kannu,” she would say, her eyes beaming with happiness. “Vaada Krishna, Vaa Raji,” she would call out to my parents. Slowly, the rest of the house would stir. People in the living room would wake, and within minutes the house would be buzzing wi...

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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