Chennai
And that’s because their father was a foodie and until today mom cooks Sindhi mutton the way he would enjoy, which makes it piquant and heavenly, if I am allowed to call non-veg heavenly that is. My aunt and uncle started a restaurant chain in Bengaluru called Punjabi Times & Tipsy Bull, and my oh my, their food is exquisite.
Growing around such great cooks, the pressure was obviously high. From preparing simple dishes like the perfectly round roti or puri to frying the quintessential roast papads without burning them, it is a Sindhi’s basic requirement to get their food right. And how can I forget the freshly brewed tea? The first dish I ever made was sugar-free gajjar ka halwa because my mom and dad were on a weight-loss spree. The halwa turned out to be delicious and that’s when I realised that the ‘good cook’ genes run within me too.
I can never forget the taste of a few dishes to date, as they have fond memories attached to them. I know it’s weird, but that’s just the way it is. My uncle’s recipe of malai prawns at my brother’s wedding in Bengaluru belongs to that special category. It was the first big celebration from my maternal side and I remember him feeding it to me with his own hands. Some dishes, when made with a lot of love, has an undefinable taste. Add that to a celebration like that of your brother’s marriage, and its a memory etched permanently onto your tastebuds! I don’t think I’ll ever try to learn some of those dishes because I want those tastes to remain in my memory, the way I remember it. My uncle’s mutton raan and biryani, aunt’s lasagna, mom’s Sindhi mutton and Sindhi curry....the list is never-ending.
My aunt always said a good chef is the one whose dish tastes the same every time. I try to achieve exactly that because her’s and mom’s dishes are consistently good. I never used to cook much, but in time, I realised that in order to eat healthy, I need to cook what I eat. Hence, I started with the basic curries — paneer mattar, various dal preparations, biryani and a few other dishes and aced them all with my mom’s guidance. But I had my moments of failure too, for instance when I burnt the onion garlic or overcooked the biryani rice or burnt my favourite chocolate cake. But mom was always around to show me how to get better.
And for now, I love cooking grilled meat, sautéed veggies, soups and salads, as per my taste and satisfaction, which is guiltfree. My mom loves them too. After all, a happy tummy is a happy mind and soul for every foodie.
— The writer is a city-based celebrity stylist and an event manager
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