Blogging Again

It seems to be a looooong time since I have published a blog, 23rd Dec'10 was my last. I guess its time I wrote something.
I have not read or reviewed what I wrote n 2010 and I want to see what I have been through all this while. I know distinctly that I wrote about food, however I went all over the place writing about life and people and how we are all connected to food.

So Just like that in a flash of a moment this hot Oct evening I decided to write, was it some old idea I had put away or the bar of KitKat dark that I had its got me going.
In the past 2 years have learnt allot, about food and about life cannot decide on which Ive gotten better. I will write about my foodie experiences but am just trying to recollect the time I spent or the letter I wrote myself 2 years ago through this site called future me. I feel am rambling along not a bad start was at Busaba with family and have been to a lot many places with family more often. Its a different experience an awesome lightly flavoured Korean soup is called salt water and Vietnamese Sizzling fish curry is termed sweet. Once knows what to expect but perhaps just does not wanna stop trying. I cannot say that its been more that I have brought in from the life I lead where I've believed in being human and expecting!!. Anyways at least with food you can keep trying and adapting. Its just past midnight so will hit the sack and write more on the weekends. Been watching Anthony Bourdain and Bizarre foods allot will write later.

Simply my Second Entry

Another chilly morning albeit on a later train here is my try at my second blog.

I have made repeated references to my Stay in the UK in the previous blog and its connection to a path of self revelation of sorts.

I look back at those days fondly; it’s when I began to take key interest in observing people from different back grounds and from different parts of the world. Observing their attitude towards food, basically their food habits to put it simply.

About this time I was confronted with a simple but vital need to provide for my own meals, couldn’t just come home to 3 square meals (had to prepare them myself or have to depend on friends). I am not the greatest fan of pre-cooked so called heat n' eat foods so that was ruled out too. This situation I was in could not have come at a better time for me as about this time, my natural observant self had me particularly interested in observing people's food habits. Our diversity as a race has a lot to offer in terms of learning especially with food, how we go about preparing it and enjoying it with a special kind of fulfillment/satisfaction that we feel deep inside, which cannot be compared to many a act of self satisfaction.

This rich diversity of people and their food habits was what I was exposed to and which I observed and what I came to believe in, that it shows to some extent who we are.

Some of the most interesting people to meet indeed are Greeks. They are loud, they enjoy their drinks (do try the Tsikoudia: chi-ku-tee-ya more stronger version of Raki originating from Crete) and according to me love their Mediterranean food. Then there is the Baklava which they fiercely defend as their own creation as will the Turks and for that matter anyone inhabiting the Middle-East. The Baklava that I was treated to one cold evening somewhere in the Isles looked more like a small flat samosa (Indian stuffed usually savory prepaperation) each sealed with a single clove. It was every bit homemade, unlike the commercial preparations which we are accustomed to. Also not to mention it was every bit delicious, those of you who have had the Baklava n cud do with a little less sweet would have enjoyed this which I did. Also co-incidentally I had a small portion of it at a Turkish joint somewhere in north London that was much sweeter n richer. Somehow I could not get to like it as much. My curious observant self then went about finding out more about its origin. Did not have to go too far this girl who had got it with her spilt the beans so to say. I was correct it was made in a non-descript home in Athens with a lot of love am sure about that as the quantity and quality of it took some time and effort. The love of a doting father (learnt that it was made by her dad) perhaps the very human feeling of wanting to be happy. To want to spread it by means of the Baklava that made its journey from Athens to the Isles so special and so tasty.       

My First Blog

On a chilly Friday morning am attempting my first blog on the 812 Virar fast. So here it is:-

I have been passionate about food and exploring the different cuisines Indian, Continental a staunch follower of Chinese philosophy "anything that crawls and has its back to the sun".

 Not till about 5 yrs ago I discovered that, my ability to devour large portions of my mum's cooking had given way to an ability to experiment with food cooking, eating & analyzing food ranging from authentic Greek n' Italian to English Pub food. There is this thing about English pub food may sound boring n' bland however which is good once you understand it try it and enjoy the subtle flavors of anything from an Ale pie to portion of Cod fried in batter which is a lot better than the much touted fish n chips which tends to give you a headache at the end of the meal not to mention the quart of oil you end up consuming with it.

Coming back to where I left, my abilities with food towards which I harbor 2 schools of thought when it comes to what I can describe as a transformation that I went through during the time I was pursuing education in the UK and the time spent in the heart of English Countryside.  

 Fond of eating good food & Keeping oneself happy  

A common almost cliché for a lot of people, we all like good food. Indeed necessary to survive which entails not just not being hungry (keeping that tummy quiet) but also the core need to be happy both basic human needs.  

 Living our daily lives and the things one needs to keep doing to survive, for me food has played a major role. Its significance I fully understood in the time I spent in the UK. More on which I will write about in my next blog.