July usually is an uneventful month in my life with no birthdays or occasions to celebrate. It’s also when my son has his first term assessment, leaving us with little time to enjoy. However, his school preponed the assessment dates by two weeks, and we began the month with exams on the 1st of July. But that meant we ended it within the 15th of July, leaving us with half of the month to have fun.
We experimented with a lot of new cuisines in new cafes and restaurants. While we celebrated his finishing the exams on a high with Chinese food at the Golden Joy in Tangra, my son and I went on a book shopping spree to the Storyteller store, followed by sandwiches at The Wise Owl cafe in Golpark.
Last week, I met Kasturi, one of my closest friends from the writing world for the first time. We had breakfast at the Roastery Coffee House in Gariahat. It became a memorable experience not just became of the ambiance and delectable food but also because of the best company I had.
We ended the month with the best continental food in town at Mocambo, Park Street. While Chicken-Ala-Kyiv satiated our taste buds, Baked Alaska thrilled the kid with its unique presentation.
A lot is happening in the health/fitness of my life. Also, there are quite some exciting updates to share about the completed and writing-in-progress books. But that’s for another day in the upcoming blog posts.
Nothing delights a foodie mother more than discovering her son’s growing love for food. But I am quite sure that this post is going to get a big nod of disapproval from medico father. Ideally, the post should have been written on luchi – a traditional puffed, deep-fried Bengali dish made from maida and white in color. Considering the fact that the boy prefers it deep-fried and slightly brownish made from whole wheat or atta, I can conclude that his choice is more akin to the national dish poori (I think poori deserves that status).
The first time that Tuneer was introduced to solid food, he rejected all kinds of food except anything that tasted sweet. So we tried tricking him into eating the regular dishes with a dash of sugar or jaggery in it. It didn’t take long for him to figure out the adulteration and we were back on the path of struggle to make him eat. On his first birthday, my mother-in-law prepared luchi from a mix of atta and maida with dum aloo as an accompaniment. His initial reaction was to refuse but once we could convince him to take the first bite, there was a glitter in his eyes that was enough to prove that there began a relationship that was going to stay for long.
During my childhood, luchi used to be a mandatory Sunday morning special breakfast. I would ask my mother multiple times on Saturday night about what kind of side dish she was planning to prepare along with the luchi. Honestly, it didn’t matter. I just needed to confirm that luchi was going to be the dish the next morning. I started waking up early every Sunday only to savor that perfectly round and puffed luchi with dum aloo, aloo sabzi or chana dal (Bengali favorites). And, if it was made on any other day of the week, it usually meant that either Ma had kept a fast related to some pooja or it was someone’s birthday. In the former case, the side dish with luchi was usually veg item and in the latter case, luchi was served with chicken or mutton kosha.
The scene was quite similar in Sr. T’s house except for meat that was barred in my marital home. As we grew up and started living in different cities, we had the option to explore a variety of cuisines eventually leading to evolved choices in food. The love for luchi had taken a back seat. Looking at Tuneer searching for frequent opportunities to have luchi, we were reminded of our own love for this item. While we humored him with homemade luchi once in a while (despite Sr. T ‘s lack of support), he craved for more.