Things you learn in a kitchen
I’ll admit, I’ve only recently started treating my kitchen as if it belongs in my home. With privilege dropping through my nose, I’ve never really had to cook meals properly, or wash dishes. Sure I’ve cooked breakfast, washed utensils through these years, but never a sustained effort of ‘making a meal’, as it were. Except that’s all changed with this lockdown. So here’s a few things I’ve learned. This is advice you’re not bound to find on any food channel on Youtube, or a cookbook. Nay, this comes from that elusive intangible material, experience. Here goes nothing.
The pressure cooker is actually your friend, and not a mini-sized steam engine ripped off a local train ready to blast your house to bits.
When they say ‘namak swaad anusar’ or ‘add salt according to taste’ it really is an intuitive abstract emotion that comes from spending more time with your dish.
Kasuri methi is the appendix of Indian spices. Its there, but you don’t really need it.
Vessels will burn, fingers will burn, and vegetables will burn. Ours is the way of the fire.
Time heals all bad experiences. That and some handy ice-water to dip your fingers.
Eggs are a double-edged sword - they make you feel that you’ve arrived in the cooking world, and the very next day your utensil is charred with too little oil.
First, keep the garnishing ready. Presentation will help swallow a bad meal.
How many variations will I make with potatoes and any random vegetable that’s not cooked well to help eat it easier, you ask? Only one way to find out.
Golden words, hear me once for they shall not be repeated: Bhujia sev with everything.