A Bowl of Elusive

A certain someone (who shall not be named) thinks that the elaborate mise-en-place that I do for every meal is a waste of time - she believes that since all of it will inevitably end up in our tummy, we should not waste time seeking culinary perfection like I do. "Eye roll, eye roll. The blasphemy." I know, right! My friends, who have a background in culinary arts, are already bleeding from their eyes and ears while reading this. You see, most people who join hotel management have a fascination for cooking. Whether they later pursue it as a career or not is irrelevant, because once you join culinary arts training and learn the basics, you can't help falling in love with the process. A lot of young adults who haven't had the same inclination might not get it but the art of cooking is sacred and people like me thrive in the glory of a well-cooked meal. I admit there were parts of cooking I wasn't a big fan of - like doing the dishes, cleaning up the kitchen platform...

Every day, I struggle to bring variety to lunch. I have practiced and perfected certain recipes like moong dal khichdi, chicken masala, gizzards curry, etc. But repetition is never good. So every three days or so, I try to whip up something different - I don't mean a new recipe invention here, just some recipe which is not my regular go-to. Of course, I have to take a look at what ingredients I have on hand. Sometimes, you have a great idea but not enough of the ingredients needed. Lately, I have managed to stock up on most dry ingredients whereas, for vegetables and perishables, I prefer to buy them in small quantities so that they don't go bad by the time I circle around to them.  I have been a picky eater for as long as I can remember. So my usual selection of vegetables are carrots, beans, peas, bitter-gourd (something I developed a taste for, a little late in life), and the occasional cauliflower and cabbage. Most of the days, I mix it up with eggs or chicken. My staple gr...