This is a story of a big, fat bottle gourd

From the remaining portion of the bottle gourd, Pinky made dudhi no halwo (a sweet dish made by grated bottle gourd, milk, sugar and condensed milk or khoya.) She also saved the peels and seeds, and mashed them up along with a tomato, a stub of ginger and green chillies and gave the mixture a nice tadka (tempering) of mustard seeds, asafoetida, curry leaves and salt. And voila, she had a rather delicious chutney too!

‘Chanchal didi, I want an omelette’

Growing up, food was often shared between neighbours. That way, I experienced food from different regions of India. Thalipeeth (a savoury multi-grain flatbread) by the Maharashtrian aunty, rajma chawal (kidney beans curry and rice) from the Punjabi neighbour, savoury as well as sweet appams (pancake dish, made with fermented rice batter and coconut milk) from the South Indian family, a khichyu (savoury snack) that was special to the Patel community sent by the Patel aunty whose family owned the day-and-night pharmacy store in the old city. This was also the aunty I would go to when I felt like sipping on an aerated drink, especially Gold Spot, since my father did not allow us to stock or consume aerated drinks at home. (She used to have a crate with a mix of different aerated drinks and would always offer me one when I visited with my mother. And I would jump at the opportunity and say yes to her offer!)