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It was dark outside when the landline rang. Maa said, “Papa and I will be a little late. You and Shivi (my younger sister) have Maggi,” and cut the call. I must have been in class sixth or seventh when my adventure with cooking began. After the call, I went to the kitchen only to find that aloo-tamatar sabzi (a staple in many households in North India) was prepared and dough for paratha/ roti was kept covered on the counter.
I decided to make parathas for my sister and me. For whatever reason, Shivi heaped praises for papad-like parathas I cooked, and I also silently tapped my shoulders for the job well done. You must be wondering why I am sharing these details. Every year, we celebrate World Vegetarian Day on October 1, and as a food writer, I thought to share the story of how my dietary preference and love for food evolved me into an experimental cook (at home, of course).
Touching Base With Cooking By Preparing Staple Dishes
I am from a typical Baniya family - half conservative, selectively modern but feel proud of the money-saving approach (it’s 90% true and 10% a stereotype). I grew up in a vegetarian household where many family members abstain from eating onion and garlic. I have argued that both are vegetables but they never agreed with my logic (and I never understood their reasons).
Living in Agra, I grew up eating dahi ke aloo, rasedaar arbi, dahi ki ghuiyaan (taro roots), rajma and chole (with and without onion), all kinds of paneer (without garlic, with/ without onion), stuffed parathas, kachori-sabzi, various lentils, beans, brinjal, torai (ridge gourd), lauki (bottle gourd), leafy greens, and other dishes commonly prepared in Uttar Pardesh. Dishes like pav bhaji, South Indian dosa and uttapam were a part of once-in-a-two-month visits to markets or restaurants.
Until the eighth standard, I had learnt to cook these traditional sabzis and semi-soft parathas (soft edges with papad-like centre). In ninth class, I made mixed vegetable gujiyas - sauteed vegetables with herbs and sauces and stuffed them into the gujiya-shaped dough. My family loved these deep-fried finger foods. This was the first step to cooking and experimenting.
Explore Regional Indian Food
My culinary adventure began with replicating paneer recipes I grew up eating - some were too spicy while others were okay-ish. By 2013 (the first year of B.tech), I was able to cook parathas, rotis, and all the vegetarian delicacies that were staples at my home.
After the Diwali celebration of 2013, my friends and I brought many home-cooked snacks to stock up the hostel wardrobe. There I was introduced to litti chokha (a popular dish prepared in Bihar), farra (desi steamed dumplings prepared in Uttar Pradesh), and several other delicious snacks. These were not just treats for my taste buds but also helped me find the answer to the question - vegetarian ghaas foos ke alawa kya he khate hain (what do vegetarians eat except for grass)?
When I came back home after the first semester, I tried my hands at cooking vegetarian biryani at home. It took me three hours, including chopping and cutting, but it was a treat. Though not an expert at cooking, I started watching videos on YouTube and tried more Indian dishes.
During the pandemic, I delved into cooking even more. I made Punjabi-style dal makhani, Rajasthani gatte ki sabzi and dal bati, South Indian thoran, tomato rasam, stuffed parathas, dahi bhindi, veg keema (yes, I have made it and the only compliment I am willing to accept is delicious), veg handi, Sindhi kadhi, Maharashtrian vada pav, Bihari litti chokha, Indo-Chinese delicacies, etc.
Venturing Into The Global Space Of Experimental Cooking
I started enjoying cooking. The food I cook is not authentic because many dishes have no trace of garlic, might be missing onion, and contain alternatives of local ingredients that I cannot get my hands on, but it is comforting. My mother would kill me for accepting this, but it is always a fun challenge to prepare the dishes with personal tweaks to cater to the palate of family members, friends, and relatives.
Over time, these experiments were not limited to Indian food. I started exploring global cuisines. Italian pasta and pizza, Mexican salsa, burrito bowls, rice, and quesadillas, Continental burgers and sandwiches, Greek salad, guacamole, hummus, and more.
Most of these experiments have been successful, some did not taste good, and a couple of them have paved the way to hospital (because ladies and gentlemen, I got food poisoning from the dish I made in two hours).
These experiments have also led me to diversify my palate and build a unique relationship with food and cooking. It also led to the diversification of the pantry I share with my mother. From Italian herbs and various sauces to Kashmiri red chilli powder and whole spices from Kerala, the fridge and shelves in the kitchen are always stocked or waiting for the addition of a new ingredient.
Combining Desi And Videsi Flavours For A Personal Touch
The Mexican rice I make has a pinch of turmeric powder, garam masala, and pav bhaji masala. Have you ever tried pairing plain or masala paratha with guacamole? It is an exceptional combination. My recipe for white sauce includes tossing vegetables in Italian and a few Indian herbs like coriander powder. If you are open to trying, garnish your everyday namkeen sevai with a pinch of oregano and peri-peri masala for burst of flavours.
For gatte ki sabzi, not only do I shallow-fry gatte but instead of the yoghurt base for the gravy, I prefer bhuna masala curry with yoghurt for creaminess. The chokha for litti chokha includes sauteing onions in mustard oil along with roasted tomatoes, brinjals, garlic, ginger, and green chillies. The traditional onion-tomato chutney in my home has jalapenos, vinegar, and a teaspoon of mango pickle masala. Pair this with any snack or use it as a spread for sandwiches or burgers and your taste buds will thank you for it.
Delightful Cooking!
Image Courtesy: Krati Purwar
