Says Sharmi

I wonder at the resolve of those who turn vegetarian by choice. Even more if they do so after tasting the best meats, fishes, oysters, clams and prawns of the world. Then, what exactly prompts them to give all the goodies up? Is it really easy to stick to a tofu roll when you can smack your lips after wolfing down a juicy tuna burger? Or feel sated with a beetroot and caperberry salad when somewhere beside is working a fork through a grilled corn-fed chicken breast? Won’t you miss the rustic beef bolognaise as you slurp down a vegetarian khao suey? Will the succulent scallop or the lobster sushi roll not beckon you while you deal with an asparagus tempura? Yesterday, a very good vegetarian meal at Greenr Café in Dhanmill Compound quelled the doubts. If the green options are as innovative and diverse, with a thought towards health as well, then who wouldn’t mind choosing that over animal protein (the source of which is perennially under the scanner these days).
Last May while the sun …

While we almost wilted in the gruelling June heat of Calcutta this time, one morning our house-help of 20 years, shoved a mug of liquid in my hands with a stern, “Drink up. This will cool you down.” The translucent brown liquid had things floating in it. While I apprehensively took a gulp, she affectionately added, “This is kothela.” Surprisingly, the Jigarthanda served at The Park’s Fire yesterday, had kothela too. Almond gum for the uninitiated. And, gond in local parlance. The milky sherbet that was topped with a dollop of caramel ice cream is a popular Madurai drink concocted with almond gum, nannari syrup and milk. On tasting it, I couldn’t help but exclaim, “This is kothela, right! The coolant!” The appreciative nods at the table meant I had been able to connect the dots. How amazing is regional food! Eaten in different kinds of preparations in different states but for similar effects. This is how cultural differences are bridged, I believe. Over unique food that take different…