The Quiet Between Two Rings of a Landline

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A rotary phone – the slowest and somehow the most peaceful form of communication. This was the early nineties. Most homes didn’t have a landline. Mine didn’t either. And strangely, nobody thought it was a problem. If my father came home late from work, the family didn’t panic — we simply assumed: traffic, work, or he met a friend, in that order. My mother didn’t have a “Find My Kid” app. Her version was: divine trust and a loud voice. My brother and I would disappear into a gully or a friend’s apartment complex for hours. We walked to the library, roamed three streets away to play cricket, and trekked half a mile to Malleswaram 18th Cross ground — returning home at 6:30 or 7, covered in dust and joy. Parents assumed kids would eventually wander back home the way cows return at dusk. No drama. No helicopter parenting. Just life moving at its own calm pace. Postcards and inland letters — the original long-distance messaging apps. With no phone at home, the only wa...

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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