Whatโs your go-to comfort food?
The story is about a man facing hardship. He lacks food and money. This situation arises as he starts his first job. Feeling weak and apprehensive in a new environment, he connects with a colleague who kindly invites him for dinner. This gesture significantly uplifts his spirits. At the colleague’s modest home, he enjoys a simple meal. It is nourishing and satisfies his hunger. The meal also provides a sense of comfort and warmth. The experience highlights the importance of food. It showcases cultural diversity in culinary practices. It emphasises the emotional connection people share through sharing meals. This underscores food’s role in various aspects of life.
Table of contents
Key Takeaways
- The story follows a man who, facing hardship, finds comfort in a simple meal shared with a colleague.
- Food plays a crucial role in emotional well-being and highlights cultural diversity in culinary practices.
- The protagonist learns the importance of community and connection through shared meals during his first job.
- Different regions in India showcase varied food practices influenced by local environments and cultures.
- Comfort food, often simple and home-cooked, remains essential for both physical nourishment and emotional satisfaction.
Exasperation
Having no food for two consecutive days, he was feeling weak and exhausted. He hardly had any money to eat, except a few pennies. The money he had could buy a cup of tea and a biscuit. Thinking about what to do, he slowly walked to his office and sat in the chair.
(1) Insufficient money
It was his maiden job, which he earned through hard struggle. While coming to join the office, he had meagre money. It was splurged on different occasions. He groped in his pockets and wallet, looked everywhere, but found nothing except a few small-denomination notes. The money was insufficient. It was only enough for a few biscuits and a cup of tea in the office canteen. It gave him some strength and a little satisfaction. The wages were to be disbursed after two days. Until then, it had to be managed somehow.
(2) Dinner invitation
The environment was new, people were unknown. He worked silently. Some of his colleagues tried to converse with him. Still, he was not in a situation to talk to anyone. During recess hours, he didn’t go anywhere. After some time, his colleagues returned. One of his colleagues, who felt closer to him, started talking. “Please join me for dinner,” his colleague requested after a few exchanges of dialogue. He was startled, not because his colleague invited him to dinner but because he was unprepared.
After a few early hesitations, he agreed. He couldn’t deny the invitation. After the office was over, his colleague came and requested to join him for dinner. They walked together to his colleague’s residence. It was about two-three kilometres away from their office.
(3) Welcome
The doorbell rang. A modest lady opened the door. She welcomed both of them and traditionally greeted her guest with a grin. He felt embarrassed that he visited the place bare-handed. His colleague probably sensed his embarrassment. He tried to ease him by saying, “Come dear, please make yourself comfortable.” Then, he escorted him to a chair. “It is my small but cosy nook”, he continued, “Please do not think about peripheral formalities”, he concluded.
(4) The colleague
His colleague was a modest person who talked well with a polite tone. The house was small but neat and orderly. It showed the meticulous nature of his spouse, who was a simple housewife with dusky complexion and beautiful eyes.
They were talking about general things. His colleague told him not to feel alone. While they were talking, his spouse bought two glasses of water. After exchanging pleasantries, she told him that it was she who had requested her husband to invite him to dinner. After a few moments, she left to prepare dinner.
The repast
They conversed heartily and affectionately when the spouse announced that the supper was ready. Both of them sat at a table. “Thali” (Food Platter) served. It was a simple but sumptuous meal. It had steaming boiled rice, well-cooked and tempered lentils, two “Chapati” (Flat bread), and properly cooked mixed seasonal vegetables. A small bowl of pickles served separately. Freshly cooked food was piping hot, tempting and smelled good.
Soft-spoken and cultured lady
He ate heartily. While eating, none spoke but enjoyed the delicious meal. After the repast was over, both sat in the room and talked. The spouse of his colleague was a soft-spoken and cultured lady. She joined the conversation and spoke wisely on various topics of general interest. She discussed the current scenario of the country and the state. They also talked about films and literary books. He spent quality time with the couple. (The chopping Block)
Back home
He was returning to his room, where he lived. It was dark outside. He copiously thanked the couple and started strolling, intentionally not taking any transportation. His office was midway between his colleague’s residence and his place. He crossed his office before reaching his place. Pensively, he continued walking and did not realise that he had reached his place. Satisfied with having delicious food, he was happy to have such a nice colleague.
Comfort food
When hungry, the mind of an individual doesn’t act properly. The body’s systems crave energy to work. Food is the source of energy; thus, it is essential for life. Every organism needs food. A wholesome food satisfies an individual. Such is the go-to comfort food. It satiates the soul besides revitalising the body. A healthy diet is, hence, necessary for the overall health and well-being of an individual. (World Health Organisation)
Food basically comes from plants. While plants produce their own food and are primary producers, animals are actively or passively dependent on plants for food. Food breaks down in the body through a process known as metabolism and releases energy. Comfort food is something which is necessary. It can be prepared using skill and experience. A variety of literature, materials and ingredients can be purchased online on https://amzn.to/45NVFry.
Regions and food
People love eating food according to their environment, surroundings and culture.
(1) Food varies with region
Those living in frigid areas have no “luxury” of freshly cooked food. Likewise, those who inhabit arid areas don’t have a variety of edible items. They prepare their food by experimenting with available materials. In the Asian region, particularly in India, people enjoy a wide variety of food. With diverse environments, cultures, traditions, lifestyles, and languages, there is a clear variety in food. Yet, the common thing is their staple.
(2) Rice as a staple food
The North-East, East, and Southern parts of India get a significant amount of monsoon. These areas include the fertile Gangetic plains and rain-fed areas. Paddy is the major crop of the area, and rice is their staple food. People used to consume rice in various forms. One of these forms, rice flour, widely used in various Southern Indian food dishes.
(3) Millets as staple food
Some areas get comparatively less rain. These regions grow millets and coarse grains. They prepare their food using various cooking processes. The common thing is the use of spices and condiments in preparing food. The country has a variety of food. This ranges from Dosa, Idli, Vada to Vada-Pฤv and from Tandoori Roti, Kulche, Chhole to Chawal Dฤl, Bฤti-Chokha.
(4) Mingling of food
Uttar Pradesh, the heartland and the most populous province of India, loves to eat Chawal-Dฤl-Roti-Sabzi, the kind described above. The wholesome meal that fulfils the nutritional and energy requirements of the body. As modes of transportation improved and people’s interactions increased, food also began to mingle. Now, Dosa and Idli are commonly served in restaurants of North India and Uttar Pradesh. Similarly, Chhole-Bhature and Kulche have become popular. They are readily available in eating joints, street food joints and even in big restaurants.
Simple but loaded with benefits
People of the Northern Gangetic Plains used to eat simple, light and easily digestible food. Their Platter is not overloaded with spicy, deeply fried and heavy food items. People are used to this type of food, but occasionally they taste some other fast-food items to satiate their cravings. Though restaurant hopping has become a vogue, people love homemade food. Despite its simplicity, home-cooked food is pure, clean, and nutritious with a lot of love and affection.
Cooking
Though not a chef, our protagonist knows basic cooking. His spouse cooks good food and tries to experiment with cooking processes. He is not accustomed to lavish, rich food. He seldom goes to a hotel, restaurant, or Dhaba (Eating joints along highways) except for special occasions. Yet he doesn’t deny his wish to have a sumptuous dinner in a good restaurant/hotel.
Other food items
Besides a routine diet, people often love rich Halwa made up of semolina, garnished with dry fruits. Chฤt is an occasional but interesting and spicy changeover. People often intentionally go to “Chaat Corners” to satiate their cravings. Biryฤni is a popular and sumptuous food. It is prepared with fine rice, spices, and tender meat. These ingredients cooked together on smouldering coal briquettes. It is served with a combination of “Kebabs”. These are made with minced meat mixed with spices. The kneaded mixture is shallow-fried in small, round cake shapes on a heavy iron plate.
At the end
Food is an absolute essential. One can starve for a few days, but not for long. Fasting is important because it allows the body to rest and reset itself. After a fast of one to a few days, the body detoxifies and prepares itself for further running. It is advisable to have occasional fasts. Food is for survival and the healthy upkeep of his body.
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