What Once Stood There

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There comes a day when you return to your childhood neighborhood and realize that you're the only one who still remembers what once stood there. For me, that neighborhood is Malleswaram. When people think of Malleswaram, they think of CTR, Janata Hotel (it's common in India to call a restaurant a hotel), Veena Stores, Sai Shakti and the other iconic eateries that continue to thrive. I think of the ones that quietly disappeared. Button Idlis from New Krishna Bhavan. Bangalore is famous for its darshinis—quick, self-service eateries where people stop for a bite before getting on with their day. When we were living in Kasturi Dhama Apartments, I would invariably find myself at Sahyadri, located near the 8th Cross bus stop on Margosa Road. The fluffy idlis, the steaming hot sambar with just a hint of jaggery, the freshly made coconut chutney, and the potato palya that accompanied the dosas had a way of pulling in anyone walking past. My favorites were always the idl...
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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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