I STILL don’t know its name
A Chinese friend had taken us there,
when my best friend was in town,
Liked the veggies, loved the
noodles, but the meat bun takes the crown,
Soon it became a weekly affair,
sometimes three times in a week,
I tried almost everything from pig
ears to quail eggs, I was on a streak,
Once I only had 4$ with me, I
wondered what to do with it,
Bought my lovely meat bun of course,
shoved in however much would fit,
One day I went there for a date, the
guy still owes me nine,
He couldn’t use chopsticks for
noodles, so he gobbled up his bun and then mine,
I felt so deprived that on the next
day I took the train till there,
Ordered what was rightfully my own,
with no one around to share,
I even drew a map for this intern to
access the well-hidden “Chinese place”,
When I mentioned it to a local from
that neighborhood, there was surprise on his face,
Solo, with friends or with
colleagues, it was my favorite place to eat,
Until I took this guy I admire there
and he didn’t think it was a treat,
He didn’t hate the restaurant but he
called it “nothing great”,
I couldn’t enjoy the bun as I told
him “you make me question my palette.”
It’s been three months since that
happened, I still don’t know the place’s name,
Although I like the eatery, I have
no idea why the buns don’t taste the same.
A page out of an introvert’s life who’s
mistaken as an extrovert
“Grocery shopping? Come on, that’s
not really a plan!” she said
“You think drinking till you’re
senseless is better than finding the perfect chickpea can?” I said.
How exciting it is: the revelation
that nachos come with a cheese dip in a pre-packed form,
And life is simpler with powdered
ginger and garlic, although buying fresh ones is the norm,
How liberating it is: to scan through
aisles for the perfect apples, whose definition change with mood,
And how my brain functions while
choosing the type of bread and eggs can never be understood,
How satiating it is: to get hold of
your favorite flavor of chocolate, mint and candy,
And experimenting with tens of
different leafy greens, always makes me feel dandy,
When my friends hover over me, I
tell them to get lost and see me outside in twenty,
You see, I need so much space as
decision-making is hard, but then the friends get “senti”,
So I cancel my delightful grocery
shopping plans and walk away with my friends,
As dear grocery shop, I will see you
soon enough, I hope then our tryst never ends.
Papa Crush
He thought he was born to be a
footballer, but then he hurt his knee,
Nursing that ache wasn’t easy and he
contemplated on what he could be,
As foot couldn’t have supported him,
food got him thinking hard,
He focused on his culinary skills,
as with football he didn’t want to play the victim card,
He trained and worked in a series of
restaurants, for that he toiled day and night,
Until one day, a notable man noticed
him, a man named Chef Marco Pierre White,
By now you know it’s Gordon Ramsay I
talk about, full time dad and part time chef,
I know that he’s kind-hearted,
although in Hell’s Kitchen, he shouts till one is deaf,
He’s British after all, I do not
like him for his cooking;
And with gazillion frown-lines, he
is not even good-looking,
But with every failed dish I make, I
imagine him telling me something sarcastic,
Like “my dead grandma makes it
better than you” or something even more drastic,
He’s not just a TV personality and
chef, he’s funny, witty and an adventurer,
He has shot his own wild boars for
meat and gone hand-diving for scallops’ murder,
But the day I knew that he’s my
“Papa Crush” was the day I started watching MasterChef Junior,
He’s the sweetest guy while
interacting with kids, although with adult contestants he acts peculiar.
The amount of cuss words he uses in
a day is equal to what I have used in my entire life,
Despite that I adore him, I can
watch him all day make scrambled eggs and handle the knife.
Blender’s pride
I am the sort of cook your mother
will be ashamed of, even if I’m not her child,
But if I have my hand-held
electrical blender with me, I can spice things up and go wild,
I can mix alcohol and blended
watermelon, and name it like they name fancy cocktails,
I can lend the tool to a colleague
to make her potato soup, so that her party’s not a fail,
She’s making chicken dumplings
again, which need to be accompanied by the tomato sauce,
And if you love Paalak Paneer and
only have tofu, it’s fine, but without a blender you’re at a loss,
You’ve heard of chickpea falafels,
but have you heard of falafels made from green peas?
When my blender is here, have no
fear, these mean cutlets will make you go weak on your knees,
When I plan to lead a healthy
lifestyle, the plan usually lasts for little more than 2 days,
Juicing, shaking, souping and
smoothie-ing on loop, the blender comes handy during that phase,
Egg beaters need too much muscle,
the blender comes to the rescue to make the tiramisu cream,
I am
the proud blender, and the proud owner of one too, I’m living every amateur
chef’s dream.
How to make Tiramisu
Make some espresso coffee and dip the Savoiardi
briefly in the coffee mix,
But not for too long as they may get soggy, which is
pretty hard to fix,
Add a layer of soaked Savoiardi in a box and leave no
gap in that layer,
This will taste like a piece of coffee cake, if you
have made it with care,
Create a concoction of whipping cream, mascarpone,
sugar and vanilla essence,
You can add a bit of espresso to give that coffee
kick, I’ve learned this from the lessons,
Beat the hell out of this mixture either with a
hand-held blender or electric egg beater,
Make this as thick as possible so that it gives a
cheesecakey texture for the eater,
Add this as a layer over the coffee cake formed from
the Savoiardi biscuits,
Repeat the coffee cake layer and cream layer one more
time, and that’s about it,
Refrigerate for 4-6 hours, garnish it with powered
coffee, cocoa and chocolate shaving,
Cut a piece and pop it into your mouth, and you’ll
have fulfilled your dessert craving.