Simply Being | Simple Being

Category: This-That (page 38 of 234)

Culturing Food Impressions

 

Growing up in India so many years ago, we didn’t go out to eat much. Mostly, we ate at home.

My Mom is a wonderful cook. She doesn’t take herself (or cooking) so seriously and I mean that in a good, no, great, way. To put it better, she takes herself (and cooking and life) lightly, so she lands easy. Anyway, the point I am making is that Mom is an effortless cook. She throws together seemingly opposite ingredients, adds a dash or two of various spices, moves the ladle around, turns the heat off… and voila, you have a delicious dish ready.

As kids, we hardly ever got an opportunity to complain about food. Mom made the most heavenly petal-soft idlis, served with piping hot sambar and steaming hot coffee. Her rotis were light and delicious, the curries fresh and flavorful. She asked friends for recipes, experimented with old favorites, and came up with new concoctions with fearless abandon. And Daddy, G and I were the happy beneficiaries.

Today, I understand that her food was laced with love and caring, and that is what elevated her cooking to divine heights. Maybe she wasn’t an accomplished cook at all but there was no missing the sweet tenderness that pervaded the dishes. Now take the case of Dad who cooked for us when Mom visited my grandmother. He didn’t make anything fancy but everything he cooked was delicious. Simple flavors, lightly spiced, fresh and nourishing… Oh yum.

The result of those happy food years is that today I have an amazing set of taste buds. Rather, I learned fairly early to discriminate between bad food and the best kind. Meditation has only added to the sense of refinement.

It is like priming. When your senses are trained to consume the very best that is on offer, then what develops is discrimination. You learn to recognize what is good for you and what isn’t. You actively begin making changes about what you consume and what you avoid.

Once you have tasted nectar, how can you settle for carbonated water?

A Generous Space

“Inside every stone resides a statue. We realize it only when the sculptor uses his instruments and draws the statue out of the stone. What draws our own goodness out of our ignorance, mistakes are our own experiences. At all stages in life, different ideas give us strength. At one age, we become rebels. We disregard our elders, reject God, become rationalists. Later, we may turn into believers again. Then, at another stage, we become scientists, ultimately rejecting that school as well. Thus, changing and transforming, we become our true selves.”

Chinthaavishtayaaya Shyaamala ends on this note. Vijayan is back home with his family, leading the life of a householder, contented and happy. His search has ended and the restlessness in his soul has abated. There is great truth in Vijayan’s words. Allowing oneself the freedom to change is incredibly freeing. The younger me would have balked at the idea of devotion and prayer. She would have outright rejected the notion of a spiritual Guru, a guide and mentor for life. She would have been shocked at the idea of acknowledging weakness and vulnerability. Thankfully, the older me is slightly wiser, a little more sympathetic both to herself and to the world. Realizing how little we are and how less we know places us squarely in a space of humility, instantly connecting us to the vastness of the Universe and its soul. Once connected, all judgment flows away and what remains is the moment, utterly still and silent, waiting.

No matter what I did in the past, no matter where I roamed, I am here now. No matter what paths you traversed, no matter who you met, you are here now.

Such was the generous and non-judgmental space that greeted me as I walked my first dithering steps on the path of Yoga. That unconditional support and love brought me here and I am far grateful than I could ever express. So, how can I not extend the same generosity and tenderness to you, my friend?

Sri Sri Ravi Shankar

Sri Sri Ravi Shankar

My Cozy-Time Reading

There is a certain ritual I indulge in at mid-day, every day. Actually, it takes place around 4pm. I boil a cup of water in a steel saucepan, add a teaspoon or so of sugar to it, then a smidgen of chai tea masala, some fresh mint leaves and grated fresh ginger. As the water begins to boil, I add a teeny bit of black tea powder, then some milk. As the tea lightens in color and little ripples appear on the surface, I turn off the heat, place a steel lid over the pan and allow the tea to rest. In the interim, I open the pantry door, take out my favorite fried snack (Khatta Meetha mix), a few pieces of Math or Bajri Khakra, and place them all in a small bowl. I sieve the tea into my little IKEA cup, take the cup-n-saucer over to the breakfast table where my bowl of snacks sits, draw up my favorite oft-read book, sip and munch and read alongside.

Cozy Time Books

Cozy Time Books

These are my few minutes of bliss. It is my favorite time of the day, the little period of quiet when no questions intrude. No thoughts of dinner or life or career or relationships are entertained. I love the sharp tang of ginger as it makes its searing way down my throat. I love how it intersects with the cool mint and the fiery chai tea masala. I love how hot the tea is, temperature-wise and taste-wise. I love the crunch of the Khakra, the sweet-sour notes of the Khatta Meetha mix. I love my old books – James Herriot, Ruskin Bond. I love that my books date back to a life and time that have long passed the world by but I can savor those days during these sweet moments, 4pm every day. I don’t seek anything to stimulate my intellect, only that which can soothe and nourish it. In fact, there are only a few books that can do the job. James Herriot’s animal tales are sweet in their sensitivity, innocence and compassion. Ruskin Bond’s stories of Mussourie are hopelessly hopeful, full of loving sentiment and good cheer and beauty. I don’t seek much else during my tea time. I don’t ask to be supercharged or revved up.

I love the coziness of it all.

What are your favorite cozy-time books?

Interview with Sucheta Rawal, Founder of Go Eat Give

Go Eat Give is a non-profit organization based in Atlanta that connects three favorite interests of people: traveling, food and volunteering. When I first heard of Go Eat Give, I marveled at the ingenuity of the founder Sucheta Rawal who had alighted on this winning combination. I wonder if a better way exists that can bring people together in a spirit of service, curiosity and adventure. Also, my inner wordsmith loves Go Eat Give’s tagline – Connecting People, Places and Palates!

Sucheta is an avid traveler herself who dreams of visiting every country on the planet. She is also an accomplished cook who holds classes and demonstrations around Atlanta. Here is her story.

Sucheta Rawal, Spain

Sucheta Rawal, Spain

When and how did you get bitten by the travel bug?
My first international trip was to USA when I was 16. Up until I graduated with my masters and started working, I really did not have any money to travel. But once I was earning a decent living at an investment bank, I started taking 4 big trips every year. The more I traveled, the more I got addicted to it. The bug of seeing the whole world bit me about 8 years ago!

Love the concept of combining volunteerism, traveling and food! How did you hit on this deadly combination? 🙂
After visiting 30 countries for leisure, I felt the experience was getting rather repetitive. I would stay in a hotel, eat at restaurants recommended by guide books & get photos of attractions that everyone else had. Even the souvenirs began to look all the same! I chanced upon an organization that offered volunteer vacation packages & went with them to Russia & Morocco. I loved the fact that I got to eat home cooked meals, interacted with the locals, learned so much about the culture & also gave back to the community. I have always been involved in community service all my life, and writing about food & teaching cooking classes since 2003. All those 3 aspects – travel, food & service were so close to my heart, the combination seemed very natural.

Tough question coming up… What are the top 3 favorite places you have visited?
Yes, that’s tough, like having to choose your favorite kid! I love the rich art, culture and architecture of Vienna; the never ending bazaars in Morocco; and the unbelievable landscapes of Iceland.

Friends Abroad!

Friends Abroad!

Can you share a memorable experience from a trip abroad?

There are so many! Last year when visiting Rio de Janeiro, I stayed with a Brazilian lady (a complete stranger) at her home. She was extremely sweet and showed me her favorite spots in the city from beaches and rain forests to neighborhoods and restaurants. She drove me around town and even introduced me to her friends. We became very close and still talk regularly. I will never forget her kindness and sweet smile. I plan to visit her again this year.

So many trips, a long list of countries… what are the lessons you have brought home to yourself?
The biggest lesson I have learned is that no matter what the race, religion or belief, people everywhere are generally very nice. I have learned to put prejudices and stereotypes away and accept the differences among cultures. I have also first hand witnessed how people live and how little they can get by with, which has helped me appreciate everything I have. When you see people in the poorest of conditions being calm and happy all the time, you realize what is really important in life.

Around the World with Go Eat Give

Around the World with Go Eat Give

What are your favorite foods?
I love to try ethnic foods. Anything made using fresh ingredients where you can still taste the real food is very appealing to me. However, if I was stranded on an island, I could live on wine, bread and chocolate. I can never resist a good gelato!

Can you share a favorite recipe?
Here is the easiest molten chocolate cake aka chocolate soufflé I have made. When I want to spend little time in the kitchen & yet wow my guests, I make this recipe. See Easter Chocolate Leftovers.