What foods would you like to make?

This year, I spent six months at my home in Kerala, where I had the chance to hone my culinary skills. Cooking three, sometimes four, meals a day became my routine, with leftovers foods stored in the refrigerator for later. Balancing cooking with office work, housekeeping, and cleaningutensils and clothes (thankfully, the washing machine helped)was a juggling act worthy of its own story. But for now, let’s focus on the foods part.

Back in Mumbai, I’ve kept up the habit of cooking breakfast daily. I’d love to take over lunch and dinner too, but my wife guards the kitchen, her slow, traditional cooking style contrasting with my fast, practical approach. My preference leans toward mildly spiced, traditional Indian dishesflavors that have evolved over centuries to suit our climate. These dishes are not just delicious but also practical, designed for balance and moderation.

My golden rule? Eat to live, not live to eat. It’s about savoring food without overindulging or under nourishing. Whether in Kerala’s serene kitchen or Mumbai’s bustling one, I’ve learned that cooking is more than a choreit’s a craft that nourishes both body and soul.