My affair with the kitchen

My affair with the kitchen started at a young age. I was what, 14? Girls in my family were initiated into cooking early, because good girls must know to cook (?!). I remember feeling a bit revolted and the feminist in me feeling agitated because no such rule applied to the brother. Unfair, my mind screamed. But I took the plunge, nonetheless. Barring a few episodes where my feminist conscience made its presence known, I was hardly complaining. I may have taken refuge under gender equality debates a few times, but truth be told, I was OK with it.

I mean, I was always a foodie and even as a child I had a good sense of taste. Age 4 onwards, I was the guinea pig of the house, always being asked to ‘have a bit of taste’ and check if the seasoning needed any adjustment. All of 4, I remember commenting at my newly-wed chachi’s rotis, ‘they are not round enough’. When it came to food, I was tough to please and my sense of taste was only too well developed for my age. I wasn’t a fat kid just like that. I knew my food well, always teetering about in the kitchen, observing keenly how things were done, asking questions, passing comments and just being a hindrance in the small kitchen basically.

Little did I know back then that one day I will be very thankful for being initiated in to cooking at a very young age.Things I am grateful for: Reason #26. I grew up in a family full of master chefs and it’s only natural that some of that talent has made its way into my DNA. The benefit of starting young is that you have the basics sorted long before your peers begin to start experimenting with using a pressure cooker. That was done and dealt with in my case, and long out of my way.

I discovered my love for cooking long before I got married. Taking the responsibility of cooking everyday and enjoying every bit of it has nothing to do with my marriage. If anything, my marriage and my move to New Zealand has only given me more opportunities and more time to experiment with cooking things that I didn’t even consider hitherto. And oh boy, has it been wonderful or what! I began experimenting with different kinds of cuisines, different kinds of dishes, different kinds of spices and ingredients a few years back and there is no looking back now. If I had any doubts about how dearly I loved cooking, they have been put to rest post my move to New Zealand. In fact, I now have access to a whole new variety of exotic veggies and fruits that were not found back home too easily. And if they were, they were exorbitantly priced.

I have been asked several times how I make time to cook healthy fresh meals everyday with myriad of other household responsibilities, no domestic help and a full time job to boot. Well, it’s definitely not a garden of roses but we always make time for things we love to do, don’t we? And TCG, the designated dishwasher, preferred garlic peeler and chopper, and all-in-one handyman cum sous chef in this house, where I am the BOSS, willingly helps out with all the odd jobs including peeling of potatoes. And to top it all, he is NOT picky and NOT choosy about his food, ever willing to experiment and always appreciative and encouraging. Now, who doesn’t like that?

You know that you are really passionate about food and cooking when you don’t tire watching zillion food shows that are aired currently, when you start looking up for recipes or end up watching video tutorials of new recipes when you are online, when you start planning your meals for the whole week well in advance, when you are constantly thinking about which item in the pantry needs to be replenished, when you subscribe to hundreds of food blogs, when you sneak time in between your work day to check out a few recipes, when your start feeling excited about your weekly trip to the supermarket or worse when you start thinking about cooking even in bed!

Being vegetarians, there are only a couple of options to choose from at various restaurants here in Wellington. We end up burning a big hole in our pockets and returning home feeling slightly cheated and underwhelmed. And this my friends, has turned out to be a perfect premise to cook at home all the time, even on anniversaries and special occasions. And a big, well equipped kitchen, which is every cook’s prerogative, just makes it that much simpler to cook at home. Would you believe if I said that our eating out is limited to one meal every couple of months?

The satisfaction that you get when your dish turns out to be perfect is unparalleled. And when TCG changes in to his track pants and big ol’ t-shirt after a BIG, hearty meal, I know it is worth it. It feels so good. It works out to be quite a lot cheaper (not to mention healthier) too to eat at home and bumps up our savings substantially. I have been working in NZ for almost a year now, and almost everyone here eats out or eats take-outs at lunch.  I can happily say that I haven’t done that even once to this day. I always cook a little extra the previous day for both our lunches.

I have thought about having a food blog quite a few times. I could probably do better that quite a lot of food bloggers out there who only worry about clicking pretty pictures. But there are two things that keep me back

1) I don’t necessarily use exact measurements, most of what I cook is intuitive and measurements are based on what feels correct to eyes and touch and taste

2) I enjoy cooking too much to be bothered about stopping every once in a while, washing hands, drying them up, clicking instagram-worthy pictures and finding another couple of hours editing them

Some day perhaps! If my handyman cum sous chef decides to triple up as my photographer! Who knows!

 

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3 thoughts on “My affair with the kitchen

  1. Wah. Nice one Zi. I am happy with the promotion (from dishwasher to kitchen help to sous chef!). Its a dream come true moment for me. I would have stood up and clapped for myself, but I am too busy eating the delicious sandwich you packed for me.. so.. “nom nom nom..” Later!

    Nom nom

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