Krishna, Dharma, and the Mahabharata I Thought I Knew

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Krishna and Arjuna at Kurukshetra When I was growing up, I used to listen to so many stories from our epics and mythology—whether it was reading Amar Chitra Katha books or listening to my paati narrate tales of bravery and valor, the purpose of the divine, and the importance of adhering to dharma. Stories of Shiva and Vishnu found their way into my life through various forms. As a child, it was fascinating to see the power wielded by the Gods. And the message I took away was very simple: if you are devoted to the Gods, no harm can befall you. The Mahabharata, Ramayana, Nala-Damayanti, tales of Muruga and Ganesha, Draupadi, the Pandavas, the Kauravas—the army of characters was endless. To say they fascinated me would be a big understatement. I have read the Mahabharata many times, through various authors, and listened to many narrations of it. Every single time, I walk away with a new meaning. Kri...
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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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