I am one of those people who like to see some variety in life. A lot of color, a healthy aroma, the right amount of spice, fresh details, the right temperature, and a simple yet elegant presentation. And, I also love food! So much so that, all my analogies are somehow related to food and wine. Not intentionally, mind you! But somehow the revelation that I base my examples on food, made me think that I have a much deeper calling for my existence (for the moment, atleast). And I'm sure that there are millions like me, around me, of whose existence I'm oblivious of, who are somehow attracted to food in a very intense way. Be it the way they have the constant urge to eat, or the way they look around for new cuisines to try out, innovative themes and presentation styles to try out - the variations may seem endless, but, we are what the world call foodies!
We still love our home made dal-chawal, sambar rice, chappatti and chicken curry especially if it is prepared by that special lady in your life! But, that doesn't stop us from having our cravings for good food once in a while, or may be a little more often than that! :-) Food has gone from being a supplement to our existence to something more vital in our repertoire of earthly pleasures, and it's not just happened in a hurry. Food has been rendered heavenly and more in many ancient scripts and everyday somebody, in some kitchen, irrespective of an IHM or Cordon Bleu ranking or even a Michelin rating are trying to recreate flavors that they had experienced somewhere in the past, recent or distant. That is the power of food, it lingers on your tongue long after the flavor has been washed out.
We still love our home made dal-chawal, sambar rice, chappatti and chicken curry especially if it is prepared by that special lady in your life! But, that doesn't stop us from having our cravings for good food once in a while, or may be a little more often than that! :-) Food has gone from being a supplement to our existence to something more vital in our repertoire of earthly pleasures, and it's not just happened in a hurry. Food has been rendered heavenly and more in many ancient scripts and everyday somebody, in some kitchen, irrespective of an IHM or Cordon Bleu ranking or even a Michelin rating are trying to recreate flavors that they had experienced somewhere in the past, recent or distant. That is the power of food, it lingers on your tongue long after the flavor has been washed out.
