Indian cooking is elaborate. Every dish requires time to perfect. Most dishes involve multiple processes such as wet grinding, pounding, roasting, seasoning etc.
We Indians celebrate many, many festivals each year, and the high point of these celebrations is the food. Every festival has specific dishes to celebrate it.
Most Indian women, atleast the one’s from my mom’s generation, are walking recipe books.
Courtesy – http://www.wikihow.com
My cooking skills took shape only after marriage, and rather than consult any recipe book, I would just pick up the phone to call my mom. Our conversations went something like this.
Me: Hi Amma
Mom: Hi…How are you?
Me: All good. Can you tell me the recipe for this sweet dish (some name)?
Mom: Sure…it’s very simple. It is 1:1:2.
Me: Wait..what’s 1:1:2
Mom: It’s the ratio of the ingredients.
Me: Mom, can we start with the ingredients?
Mom: Aha…of course…
And she gave me the recipe, baby step by baby step.
Over the years, I have become quite an accomplished cook, and know all my ratios.
But I am still trying to achieve that finesse in my dishes, which my mom seemed to achieve with ease; and that perfect aroma when all the ingredients have blended just right.
Even yesterday, I called my mom to ask for her Vegetable Biriyani recipe. Just listening to the recipe brought back memories of cousins and happy Sundays, uncles and aunts and afternoons of play.
I could remember the smell of my mom’s Biriyani wafting through the house – chillies and ginger and mint and garlic and coriander and onions….and cloves and cinnamon and bay leaves…and many more lovely ingredients.
Mom’s cooking…always the best!