When I was in college, beyond us regular bhed-bakri gang who wanted to join either engineering or medical, I had a friend Yash Amin, who wanted to be a chef. Strange to us then, why would anyone want to do that. But, that was his passion, and I believe today that Yash is a very successful chef, who has worked wonders in kitchens in India and abroad. A toast to you pal!
Which brings me to that unfulfilled wish of mine, to be a chef. Ah, what joys! I wasn’t really a foodie growing up. Matter of fact, I would find reasons to avoid food, firmly believing that food was a unnecessary indulgence and one needs to have just about bare minimum to survive. Regardless, my mother, who is the best cook in the world [and I can take on anyone who challenges that :-)] persisted in her efforts of spinning out fantastic, simple dishes which would eventually turn the tide. I owe my love for Indian recipes to my mom. Add to that, my wife has managed to introduce me to a whole new world of continental dishes. Imagine this, I had never even eaten pasta till I was married, never eaten anything that passed by a mushroom and salad meant cut cucumber and tomatoes! Ha!
Anyways, post marriage, in trying to do my duties as a helpful husband, I discovered that I actually loved cooking. Yes, I had cooked earlier, before I was married, but that was when there was a need or mom was away visiting relatives. But I never cooked when leading a bachelor life in Bombay pre-marriage. With Megs, I not only discovered that I like enjoyed cooking, I also love experimenting.
I used to make some regular staples with a limited experimentation earlier, a chicken curry, or anything with eggs. But now that I find myself hooked on to Masterchef Australia Season 2 for the past few weeks, I have tried a bit of experimentation and met with moderate success. And once I started reading Samar Halarnkar’s blog, the passion re-ignited. I love the way he speaks about spices and I agree with him wholeheartedly, when he says that making your own garam masala is far more exciting than picking up the readymade variety. It just takes the dish to a whole new level.
This week, I intend making a barbeque chicken recipe. Everything except the chicken will be made by me. Bon appétit!