Love songs from my kitchen

Pakora, when it pitter-patters raindrops

Tandoori chicken, get a whiff of the roaring highway side dhaba

Shrimp bruschettas, the perfect bite-sized dreams

Pan-seared tilapia, let your taste buds sing

Penne pasta & Minestrone soup, bask under a Tuscan sun

Hyderabadi chicken biryani, royally yours

Rants from the kitchen

With all the interesting food blogs doing the rounds, I find myself quite incompetent at the present time, lost in a sea of tempting recipes. I am marooned in a studio suite of Marriott which marks the fourth of such stays in this year. In conclusion, I am the quintessential nomad, one who not only lives in five different places in a year, but also has to manage to spread tolerable meals in five different kitchens, fumbling her way across cupboards and dishwashers. Such is the plight of being a trailing spouse!

Now, many on the other side of the grass (and mine is NOT green for the umpteenth time!!) believe this is a privilege - hotel life and hence the luxury of thriving on delivered food. But believe me, all that indulgence lasts well for a week at the most. Then begins the craving for simple home cooked meals. Even the most delectable chicken biryani from the local Indian restaurant becomes tiresome after four shameless visits in a row. And this time it is New Jersey - the Little India of Amrika. We have been on a gluttonous rampage with the Chandni Chowk styled parathas, the Chettinad curries, the chicken puffs and the vada pav. But after a fortnight of almost a crazy eating spree, even Sam, the foodie has begun whining for simpler fares, ones that are made with love and served with care.

My friend and fellow blogger, Somdatta, has recently written a beautiful post on comfort food, which for us eastern Indians is the ubiquitous rice-dal-mashed boiled potato with raw onion, green chilies and a swirl of mustard oil. It is the ultimate soul food and no amount of fish or chicken can supplant the emotion that this classic combo evokes. Thinking on the lines of comfort food, I wonder what happens to one who thrives for almost a month on this comfort food? Like we have been, for it is difficult to throw lavish spreads here, in this supposedly "fully equipped" kitchen which is a mere renovated hole with sleek gadgets. I miss my comfort zone, aka my compatible bamboo chopping board and santoku knife pair, the oh-so-convenient non-stick pots on which you can stir, saute, fry and frizzle the world. Mostly, it is the unique feeling of that space called 'my kitchen'. The maximum I can whip up here is a chicken or a prawn curry, because try anything less runny and it just sticks to the stainless steel surface of the pot. At times I manage a trick biryani, minus the layering and the classic Hyderabadi touch.

I miss the whole paraphernalia, the baking and experimenting, what Sam mockingly calls "lurking in the kitchen". Cooking is a major cathartic vent for me when my inner demons just melt away into the embalming aroma of spices. Isn't is pathetic when one misses one's own cooking? Even if it is the humble dalma (an Odiya delicacy made with dal and vegetables), for which a pressure cooker is a must.
So much for the fully equipped kitchens!

Baker's delight

Plum cake, one of my much prized initial successes as a baker

I came across this little piece of truth in one of the cooking websites - "Nothing is more attractive around the home than the smell of fresh baking". It has been a month and a little more since the baker in me has been on a full-throated song. I must have baked more than five cakes, completely mindless of the bursting calories, and thus jeopardizing our fitness routine and dietary resolutions. I have always enjoyed cooking but had never given much thought to the age-old, classic art of baking. The only baking that I had ever dabbled in before was the traditional American fudge brownie from the oh-so-convenient brownie mix. And that ain't much of a talent. So after reveling in the pride of a frequently complimented cook, the time had come to don the mantle of a real baker. I wonder why it took me so long to think about baking from scratch. May be because I am a little idiosyncratic, therefore the 'new' or the 'different' does not strike me immediately. Somehow I am always stuck with the old, repetitive pattern. There are many 'lates' in my life, including Harry Potter and Friends, both of which have become so crucial to my existence that without them my world would seem rather drab. Before I stray any further, let us get back to baking. So there I was, scouring through allrecipes.com for a simple cake, something that ran the least chance of being a disaster. I went for the orange cake for I wanted something exotic as well, and there I was beating eggs and grating orange zest. I had planned it as a surprise for Sam but the heady aroma of orange and baking gave it away. However the cake had turned out really well, the way cakes should be - moist and soft. Hurrah! With such a triumphant debut, there was no stopping me. I searched for variety and more flavours and ended up making them all - orange cake, chocolate cake, banana muffins, fudge brownies and even a plum cake. The trouble is, if I am good at something, I become obsessed with it till I have had enough of it and this is exactly the situation with my current baking spree. It just feels the most perfect thing to do.

What I love the most about baking, other than the hypnotism of the senses, is that it keeps my mind off from wandering away. I feel a soothing calm while baking, as if it was a healing process. The little swirls of aroma crawling out from the oven purge my mind of the buzzing monotone of life. At the end of a messy day, you know when you add eggs and butter to flour, it turns out perfect. And nobody can take this comfort away from you. Absolutely nobody.