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writeALONG! 24 May

A TUESDAY FEATURE

host: Muskaan Ahuja


"The tea is on the stove, waiting to boil and for the colour of the leaves to seep into milky water. My friends are waiting. I like making tea. My friends like the tea I make: less sugar, just the right strength and equal amounts of water and milk, boiled to that perfect brown and my signature two fully peeled and mashed cardamoms. Elaichai, a short form for Elaichi chai, as my friends refer to it.


I find cooking very satisfying, almost like writing. A cook blends vegetables and spices to get that particular flavor to their dish like a writer mixes words like colours to concoct newer expressions to convey what’s been lurking in their imagination. A writer is no different. After writing every paragraph, sometimes every line, we tend to read and reread, speak out loud, to make sure it sounds good to the ears, that it will be palatable to the reader.


My friends ask me if I were to choose between writing and cooking, which one would it be? It’s a difficult question, especially since both are so liberating, so fulfilling, but I choose writing. When asked why, my answer usually is: “The food I cook tastes best only when served hot. The words I cook taste best only when they pass the test of time.” The immortality of words wins the battle for me."



Today, I invite you all to share your experiences or poems based on cooking, age-old recipes or your signature dish that is unique to you and worth sharing!!


Before I leave, here's a quote for you by the writer Truman Capote: “Oh, I adore to cook. It makes me feel so mindless in a worthwhile way.”



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20 Comments


Muskaan Ahuja
Muskaan Ahuja
May 27, 2022

argument over…

with the smell of coffee

I remain


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Muskaan Ahuja
Muskaan Ahuja
May 27, 2022

eating a melon…

the juice

at the corners

of her mouth



weight loss diet

hearing the compliments

before the compliments


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Kala Ramesh
Kala Ramesh
May 27, 2022

Beautiful prompt and post, Muskaan. Sorry for coming in so late.


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Muskaan Ahuja
Muskaan Ahuja
May 27, 2022
Replying to

No worries, Kala. Join in!!! Waiting to read yours…

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lakshmi iyer
lakshmi iyer
May 27, 2022

Continuing with the recipe garland:

.

no entry

for the full moon ...

eggless cake

.


extreme winter

aroma of pepper rasam

lingering everywhere


.

Just tried a few.


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Muskaan Ahuja
Muskaan Ahuja
May 27, 2022
Replying to

Well tried, Lakshmi. How about a slight revision :


extreme winter

the lingering aroma

of pepper rasam

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neena singh
neena singh
May 25, 2022

Lovely write-up dear Muskaan...maybe someday I will get to savour your elaichi chai!


Winters in Punjab bring the warmth of sarson ka saag and makki ki roti with butter. These are mouth-watering treats and a delight to cook and serve. Carrot halwa is the family's favourite dessert. Bright orange-red carrots are washed and grated then cooked in milk and sugar on slow fire till the consistency becomes thick and all the milk is absorbed. Garnished with nuts and dry fruits, and flavored with elaichi, it is a delight for the taste buds!

winter sunshine

the carrot halwa

melts our argument

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Muskaan Ahuja
Muskaan Ahuja
May 27, 2022
Replying to

Try beetroot and apple juice and use the leftover pulp for halwa and that too without sugar —the process is same and it tastes far better!!!

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