Intuitions of a Foodie

The perfect balanced eye of the bull’s eye is a mystery for me. The herculean task of the floating yolk from its break up is still a challenge. Wait! Not over the eco balance of the hot pan and is right quantity of salt and pepper is there too. Practise makes a man perfect needs a highlighter for my today’s topic.

The wide range of taste is countless. My lucky tongue had the blessing to taste the sheer spiced dish from my family kitchen. It’s true that creative hands are still not passed on to our generation .our trainings with all the new innovative tasty dishes prevail. Yes let’s start from tea. The milky tea teaches us-’hmmm…my milk’ and so on with burned chapathi, salty chicken curry, hard appams etc…. (Unending list)……….

Being a beginner of the cookery space I was hoping for a miracle. Today the tube kitchens were my life savers. Besides the illiteracy of grocery: which is better? What it looks like????….. The suppressed enquiry of disgrace to ask the employees at the market was my minor experience. My scribbled note of instructions boasted my preparation.  Remember the 2 days contribution makes massive Indian foodies. Ramification of the execution ends the next era only. Exhaguration is simply to bring smiles to the Indian moms out there. Along with pleasing of choosy mates is also in their check list.

Today the word instant has saved the lazy-busy youth. The frozen cans and dried packets of noodles, soups etc sits in our stove constantly. But like our array of dialects, we have a wide range of about 7000 dishes as well. Despite the grabbing of junk foods is pathetic. My messy foods at hostel days with morning stomach aches were alarming. Therefore for feeding ourselves we used to hangout a lot. Those times the referred junk foods were our patrons.

‘Eat breakfast like a king, lunch like a prince, and dinner like a pauper’ have you ever eaten like this? However when we see a table full of that grilled, steamed, baked, fried, boiled…… we loss curb for our diets. The usual night parties of heavy food are irresistible.

Sweetie, sour, spicy, bitter and salty is the hidden flavours in the Indian cuisine. Yes the power of its food is its heavy ingredients. The each step to mould is as vital as a priceless necklace. Believe me a thankyou to our Mughals would be less for their briyani, stew, kebab, kheer, kulfi, pulao, tandoori yet more……..India is a fusion of royal cultures along with our spices, the  traces we veiled in our plates are impressive . Flourishing of fresh dishes from our procreators exist.

Oh my mixie!!...oh my butterfly!!(brand)….a meal without is fragmented. Alas the poor blades at the corners of your kitchen who strives hard to blend and crush the matter you give. Trust me the ‘electro-spinner’ is a boon to the south Indian‘s dosas and chutneys. After every spinning, mixing, spreading and boiling the number of utensils deposited at the sink are limitless. The loads of work increases but that positive attitude to it can make things easy. Sound entertainers can cool the burning surroundings.

Today our mothers’ indelible relishes are never on our dishes; don’t worry you’re not going to get that taste as it is seasoned with our mother’s love for their children which can’t be restored. The insta-clicks of your pre- eating meal are also the latest fantasy. Finally the appreciating heads out there for your last toothsome dish frame you for exceptional aroma.