MyJammyThoughts

 My culinary journey wasn't a gourmet roadmap; it was a spontaneous adventure, a delicious string of happy accidents. And it all began in the legendary Bhargavi Nilayam, a bachelor pad straight out of a movie set (literally, it was in the film "Neram"). Picture this: an old, tiled-roof house, swallowed by a jungle of trees and overgrown patches. This was where my cooking escapades were born. Our chef was a character, a man we called Ikka. He was also the canteen cook at MES College Marampally. Ikka was one of a kind – rarely wore a shirt, and his smile was a roadmap of betel nut stains. His salary? Well, that came with a side of "oru kettu beedi and murukkan" (a bundle of local cigarettes and betel quid) daily. If we forgot, Ikka would unleash a torrent of colorful curses, all with that signature betel-stained grin. When Ikka slept, we Bhargavi boys, myself included, would "borrow" his beedi stash. If we had cash, we'd buy cigarettes, but those wer...

  After completing my plus two, my dream was to pursue higher studies in Bangalore or another state. But my father, who didn’t want me to leave Kerala, pushed me to write entrance exams since I had taken biomaths. As expected, I didn’t make it to the rank list. So, I decided to stay in Kerala and enrolled at National Huda College, Trivandrum. National Huda College was unlike any college I had ever seen. With only 15 to 20 students in a class, boys and girls were separated, even with different class timings. Meeting a girl on or near the campus was a crime; the college had spies everywhere! Yet, my friend Suraj managed to marry Meera, who studied there. Ironically, Suraj was my classmate during my UG in National Huda, and Meera became my classmate during my MSc at MES College Marampally. After just four months, I felt suffocated at National Huda College. Coming from a mixed-culture schooling background, this environment was unbearable. My dear friend Nader, who is no longer with u...

 You might recall from my previous blogs that I wasn't exactly a fan of food as a child. In fact, my parents often struggled to get me to eat! However, a few key encounters and experiences gradually transformed me into a bonafide food lover. My friendship with Shihab played a significant role in this transformation. His mother's delectable fish curry was a revelation, opening my eyes to the joys of home-cooked meals. Moving to a new house brought about another culinary awakening. Our new maid, a kind soul whom I considered family, introduced me to a variety of dishes. Her masala dosa, served hot with flavorful chutneys, was a revelation. She also encouraged me to try "Pazham Kanji," a traditional Kerala breakfast. Initially, the smell put me off, but I soon discovered the magic of combining it with onions, chilies, coconut, and curd. My love for exploring new cuisines blossomed during trips to Thrissur. I would spend hours wandering the streets, searching for hidden c...