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To Savour a Flavour

October 17, 2011

“Live to eat not eat to live” - one of the very first proverbs I bungled. Although I’m no gourmet I do enjoy the textures, flavours and aromas of all kinds of food. But meals at home in general are not particularly glamorous but generally tasty. They’re well balanced and I suppose more various than meals I’ve had in other homes. As a rule we have meat once a week on Sundays, but ever since I started keeping track of my meals I realised that with the holiday season comes more meat and unhealthy delicacies than I’d like to admit.

The grid will take you through a tasteful journey of the transition from the voluptuously greasy banquets of the Pujo (Dussera) season to the spoonful of mother-prescribed nutrition of everyday meals.

Fish swimming in rich gravies liberally seasoned with mustard, mutton rolls with sweet onions and crisp rising puris (fried bread). It’s a Bengali orgy and it’s that one time of year where eating shamelessly and praying with a pure heart merge as one.

Afterwards, however, the leafy greens march in once again taking over most of the table. Methi (fenugreek), Palak (spinach, potatoes, carrots and all the rest. Sadly there are days when meals become a necessity rather than a pleasure. On such days I eat a breakfast fit for a king and a delicious, daily quota of milk that sees me through the day. Flavoured yogurt is welcome at any time- refreshes the palate and the mind.

FoodLab Bangalore – is a 3 week workshop the Center for Genomic Gastronomy conducted with sophomores from the Srishti School of Art, Design & Technology in the fall of 2011. Students will examine innovation and conservation in South Asian food cultures, building on recent research of the Center (utopian cuisines, mutagenic meals) and working towards the next edition of the Planetary Sculpture Supper Club to be held in Bangalore on Nov. 12th.

Follow the conversation all week here on our Blog, join in the comments and use the twitter hashtag #foodlabbangalore to keep up to date.


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