By: Ravi
I entered the M.L.Jain family in 1956 .I had the good luck of spending a lot of time with my newly acquired family when Shant was away to the USA for training in 1957-58. That provided a solid introduction into the culinary preferences of each member of my family.
Most interesting was the concept of “combinations” in meal planning, e.g. Angakri / paani chutwa urad dal/ bhunwa aloo / lal chatni ( recipe follows). Moong dal must have Ramdasi Aloo; Dinner was always parantha, one rasa and one dry vegetable and dahi with some kurkur. Dahi at lunch time was just not served and so on.
It was good in a way and not so good. Good, because one didn’t have to wonder what to make to please “them”- all was set. The not so good part was—try some variety and it met with forced smile and subtle hints. Not that the new dishes were not relished; in fact my mother-in-law enjoyed many new dishes and learnt to make them too. But the “combination” was sacred ground not to be disturbed.
Another “must” in all the meals was the “add-ons”. There had to chutney, achaar, mirch and adrak in nimboo, kurauri etc. Very wholesome, very well-made, the food tasted fabulous mirroring the love that went into the making.
No comments:
Post a Comment