Useful pasta for benevolent purposes

There are times I wish I had grown up by the knees of an Italian nonna, learning how roll out homemade fettuccine. We’d be at it all morning, me watching and sticking my hands into the mounds of flour, she’d be scolding me between large swigs of limoncello. By a twist of fate, however, I was born to a Bengali grandmother who taught me how to balance complicated chemical equations, smelled of lavender and handed down a mutton curry recipe. It was a good deal, if you ask me.

That does mean I buy dry pasta from the supermarket and that owning a pasta maker is on the list. On the list, I said.

For a long time, pasta was my quintessential go-to meal. Those days, I’d wake up late in the afternoon and walk an often sleet-covered pavement, down to the nearest Sainsbury’s. I would then spend a whole hour eyeing the salmon fillets and logs of blood pudding, stocking up on dried pasta, chili flakes and bags of salt-n-vinegar crisps. I’d then spend another hours picking chocolate bars from new and un-heard of brands that seem to pop up every other day in England.

After trundling home with bright green bags of food, heat up a pan with oil and a pot with salted water. In the pan would go cubed salmon, garlic and chili flakes. I’d then proceed to tumble in the cooked pasta and finish off with a handful of grated parmesan. Sometimes bits of blood pudding would also end up in the pan with the salmon. But blood pudding is not something to be used regularly in pasta, let alone with something as delicate as salmon. Blood pudding is something you should stow away, to eat sauteed — with bread and lettuce when you’re alone, or scallops and mushy peas when there’s company.

salmon
I thought I had a picture somewhere, and I did!

The problem was, not once could I ever finish an entire portion alone. The smell of salmon and cheese had the incredible power to bring my housemates out of their afternoon hibernation. University students around food is like leaving a split-skinned banana out in the backyard. With the banana, you’ll find it half-eaten by ants and bugs. With the students, you’ll find empty plates licked clean.

Continue reading Useful pasta for benevolent purposes

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32 years. And salted butterscotch.

32 years.

THIRTY TWO YEARS!

Sometimes it feels like I’m 22, bent over on rolls of tracing paper at my college drafting board, wondering when I’ll hear the roar of motorcycle engines outside, signalling the possibility of a midnight mini road-trip.

Sometimes it feels like I’m 42, bent out of shape, exhausted and wondering when they’re going to invent a bed that will be able to swallow me whole.

But I turned 32, almost a fortnight ago now.

I feel like I have to whisper it, lest it sets off people into asking me if I’m married or if I have children.

I’m not. And I don’t.

cupcakes-1

Does it feel weird?

Yes and no.

Yes, because when I was younger, much younger, I had imagined – not in too many details – my life to be somewhat different. Maybe a little more accomplished, a little thinner. With a toddler by my knees and a one-off house in Devonshire.

No, because it has been a roller-coaster ride so far and I’ve enjoyed every bit of it. Accomplishments have come, gone and come again. I could be much thinner. There are no toddlers around, but there’s calm and stillness, a complete command over my own life. I don’t wake up to wet nappies, I wake up to chocolate cupcakes.

Continue reading 32 years. And salted butterscotch.

Lemon cake to comfort us

Hellooooo.

I have cake!

And some news. But I will totally understand if you skip the news and scroll right down to the cake recipe.

The travel startup I started with Priya, a while back is in its final stages of conception. We’ve named it Altertrips.

You know, after the words “alternate” and “trips”. Get it?! Ha ha, LOL.

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After 12 years of being an aspiring nomad, of changing jobs and countries and continents and holidays, certain acute aspects of the travel industry has started to bother me. And we’re looking to address that problem.

As we’re inching towards the launch – December, yikes – my palms are getting sweatier, my fingertips are bloody with all the nail biting, I’m hoarse after continuously yelling at my co-founder and my tech guys (I’m quite sure they’re ready to strangle me by now, but that will be a battle for another day).

I will talk to you about it soon, in another blog post.

Let’s just say for now, that it has been lesson after lesson, on life and on overcoming obstacles. We’ve been deeply humbled, overwhelmed, excited, triumphant, confused and angry at times. Sometimes all of that at the same time. And the intensity strengthens as we near, what we will call from now on, LAUNCH DATE.

But until then, we have lemon cake to comfort us.

Continue reading Lemon cake to comfort us

My answer will and always will, be hilsa

“What’s your favourite kind of fish?” asked Priya.

dog

Her mouth was full of badly made chicken patty and her legs were propped up on the center table, on which lay few more chicken patties, more horrible than the other. The 6-month-old puppy that hardly looks like a puppy anymore, sniffed around for scraps.

We’d tried to get as much work done on the Help Center article for our travel website, as possible. Curiously, it has given us a lot of clarity. Priya, someone I haven’t introduced to you, is a childhood friend. We met when we were both in the sixth grade, at a dinner party her family threw. She talked my ears off and I just sat there wearing a kimono.

Nineteen years later and we’re partners in a travel start-up, yearning for a nomad life and 26-inch waists. I mean what is the point of running a travel website, if you can’t travel and look fucking fantastic while doing it, right?

On Sunday, we were watching Dipa Karmakar on the vaults during dinner, when the topic of fish came up. In all honesty, we’re Bengalis — we’re always talking about fish. We could be sitting in our grandfather’s armchair complaining about the heat or traipsing the Salt Flats of Utah solo, but we would always talk about (or even better, eat) fish. It can’t be helped, you know. Throughout our school days, we woke up early to Continue reading My answer will and always will, be hilsa

In two inches of oil

I’m writing to you from the mundane blue and white of my office, where I have taken a break from Excel worksheets to think about food.

This may be the coffee talking, but is there nothing you can’t do with chicken?

chicken_garlic

The photo above makes me want to plunge my face into the wok. I don’t want to think about what the hot oil might do to my face. The truth is that I’ve been trying to lose weight. Considering the fact that I’m the last person on earth to conform to a routine life of carefully selected food and regular sessions of well-rounded exercising, this might be the toughest mission I have ever embarked upon.

Continue reading In two inches of oil

Take the mountains’ word for it

We took a weekend trip to Darjeeling. A work thing. Mixed with tons of sleep. And food.

Well, I mean, look. Just look.

Fish Au Gratin, Glenary's - The Subjectivist

The last Friday night was spent swaying in a train, as we made our way to Darjeeling. At one point, the time when my folks honeymooned there, Darjeeling was quaint, cold and romantic. It is still cold. It is no more quaint. And the romance is stale and fragrant-less.

Now it smells of horse-shit, from the ponies that carry children around the market square. It also smells of smoke from the Continue reading Take the mountains’ word for it

You are what you put in your omelette

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I spent much of 2014 getting nibbled on by a heart surgeon.

Tall, curly hair that fell onto his Michael Caine-ish glasses and a waddle that could give Donald Duck a run for his money. I’m not even joking.

He was charming, which I found to be a novelty because I haven’t been around too many charming doctors. Unless you count those who come up with uncomfortable puns depending on whatever illness you’ve gone to them with. Maybe learning how to pun is part of the Gross Anatomy syllabus, who knows.

Our first date was in China Town where he watched me gorge on golden fried prawns and siu mai. On our second date he watched me down three gimlets and a plate of tandoori chicken. On our third date he explained an extremely complicated heart procedure — that he was apparently quite good at performing — over cherry ice-cream. By the fourth date he knew my dating history and I knew that his first cousin’s brother-in-law’s best friend had a questionable mole on his right cheek.

On the day he wanted our families to meet, Rana brought his Continue reading You are what you put in your omelette