"A Global Palate: From Kathmandu to English Breakfasts with a Punjabi Spice"
Food, they say, is the spice of life, and for someone like me, born in Kathmandu with roots stretching across Odisha, Nepal, Punjab, and the English boarding school system, my culinary preferences have become a rich tapestry of tastes. Each flavor is like a memory, a chapter in a well-lived life. My food choices reflect this journey—eclectic, hearty, and occasionally surprising, much like life itself. Let’s take a gastronomical journey through my favorite dishes, sprinkled with stories that will leave you both salivating and chuckling.
Odia Comfort, Soul on a Plate
Though I was born in Nepal, my ties to Odisha are strong. Cravings often circle back to the simplicity of Pakhala Bhata, the humble yet soulful fermented rice dish, a savior during the torrid Indian summers. Paired with crispy fried fish and Badi Chura (a mix of sun-dried lentil dumplings, onions, and mustard oil), it has the power to transport me back to Odisha. It’s the culinary equivalent of a refreshing breeze on a sweltering day—a reminder that comfort food doesn’t need to wear grand robes to make you feel at home. Truly, "It's not what you eat, but how it makes you feel."
Nepalese Nostalgia: A Mountain of Flavors
Growing up in Kathmandu means that Momo (the quintessential Nepalese dumpling) holds a special place in my heart—and my stomach. Whether steamed or fried, these delicate pockets filled with spiced meat or vegetables are comfort wrapped in dough. Dip them in a fiery Achar, and you're in for a delightful punch that feels like a tight slap from an old friend—shocking at first but deeply satisfying afterward. My Nepalese roots have ingrained in me a love for strong, robust flavors that bring warmth and joy, regardless of the weather.
English Breakfast: A Boarding School Affair
Boarding school life under the Jesuit Fathers introduced me to the hearty English breakfast—buttered toast, eggs sunny side up, sausages, and a side of baked beans. The regimented life of school had us eating with the precision of a military drill—everything neatly arranged on the plate, much like the discipline the Jesuit Fathers instilled in us. Yet nothing brings structure to the chaos of the day like a plateful of eggs and toast, unless, of course, the eggs are overcooked (a crime by all standards).
A Punjabi Twist: "Makke di Roti te Sarson da Saag"
Marrying into a Punjabi household was like being thrown into a vat of butter, both literally and figuratively! My wife, Agnes, has introduced me to the irresistible Sarson da Saag (mustard greens) with Makke di Roti (cornflat bread). There’s something about the rich, buttery texture of the saag, mixed with the rustic roti, that can turn any day into a festival. Eating this dish is not just about food—it's an experience, a celebration of life. Add a generous dollop of white butter, and you're on a first-class trip to food heaven. This dish, much like Punjabis themselves, is hearty, unassuming, and impossible to ignore.
Fish and Chips—With a Twist!
My work in boarding schools with an English influence instilled a love for fish and chips, though my Odia soul insists on a twist. While the English may favor cod or haddock, I find solace in Rohu, a freshwater fish from Odisha. And rather than traditional tartar sauce, I prefer to pair it with a tangy tamarind chutney. This is fusion cuisine at its best—a little bit of East India with a sprinkle of the English coast. It’s proof that opposites don’t just attract; they create culinary magic.
Dessert for the Soul: From Rasgulla to Trifle Pudding
When it comes to dessert, my loyalty is often tested. My Odia heritage craves the syrupy sweetness of Rasgulla, while my boarding school upbringing leans toward the layered simplicity of a Trifle Pudding. So, where do I stand? In sweet compromise, of course. Trifle for breakfast, Rasgulla for dessert. After all, why choose between two delights when you can have both?
Wrapping It Up with Spice and Simplicity
From Pakhala Bhata to Sarson da Saag, and from English Breakfasts to Nepalese Momos, my palate reflects my journey—simple yet diverse, humble yet rich with stories. The joy of food lies not just in its consumption but in the memories it creates and the stories it holds. As I sit down for a meal today, each bite is a reminder of the places I’ve been and the people I’ve met.
To eat is to live, and to live is to experience the world on a plate. Here's to a life well-lived and a plate well-served!
