Ākāśāt Patitaṃ: Many Forms, One Reality

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Adi Shankara: The image that's stayed with me forever Sanskrit and shlokas have always fascinated me. The sheer vastness of Sanskrit literature is humbling. There are enough verses, texts, commentaries and traditions to occupy many lifetimes, and still leave one feeling that one has barely scratched the surface. But I didn't think much about any of this when I was growing up. I would recite shlokas in the morning and evening without fail. They were simply part of life. The words were there, the rituals were there, the temples were there—but much of it happened in the background. I was busy with academics. There was no time for Sanskrit or Vedanta. At least, that is what I used to tell myself. Of course, time was never really the problem. I could spend five days watching a Test match from morning to evening and somehow consider that perfectly legitimate use of my time! The truth was simpler: Sanskrit and Vedanta had not yet become priorities. Gr...
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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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