Growing up, a staple lunch or dinner in my household would comprise two vegetable dishes, one of which would most likely be a potato preparation. This routine was broken only when work or travel forced my father to have a meal outside.
As mother took a break from kitchen duties, my brother and I were allowed to have anything our hearts desired, provided we could cook it ourselves and clean up after. We used this freedom to prepare Indianised Hakka or macaroni – greasy and spicy enough to numb our taste buds.
When I started living by myself at the age of 21, I realised I had the opportunity to defy these gastronomical norms each day. I took advantage of this liberty to the best of my abilities in a way that would send shivers down the spine of any well- (or moderately)-adjusted adult.
Of course, it took only a few months for me to get bored the feasts I had dreamt of as a 12-year-old. But it still another few years before I started exploring how to effectively include appropriate amounts of protein to my plate.
It was only in 2025, however, that I discovered the appeal of “ghar ka khana”, or homemade food. I spent hours…
