Food Habits – A Journey Through Time and Tastes

 Food Habits – A Journey Through Time and Tastes

Growing up in Trichy as a non-vegetarian, my food habits in early childhood were simple yet healthy. Non-vegetarian meals were a Sunday treat, sourced from the famous "Bhai" mutton stall on Bharathiar Salai. Over time, due to economic constraints, these became less frequent. Green leafy vegetables, delivered right to our doorstep, were a staple. Breakfast was typically idly, with the occasional chapati for dinner, and Sundays were special with poori in the morning and rice with sambhar for lunch. My food was very “Tamil” in nature, a diet I stayed accustomed to through my childhood and college years.

When I began working at LIC and lived with friends, food shifted to simple chapatis with vegetarian sides. During my Chennai stint, meals remained basic, often at the office canteen, where lunch included a vegetarian thali with eggs. Once I moved to the UAE, self-cooking became the norm. Without a grinder or mixer, idly and dosai disappeared from my menu, replaced by quick breakfasts like hot dog rolls (just the bread as it was prepared in a local bakery) with mayonnaise.

Post-marriage in 2007, things changed again. While Mini worked until 2009, our weekdays often involved eating out, with weekends reserved for home-cooked Malayali dishes. Initially, the heavy use of coconut in Malayali cuisine felt unfamiliar, but being a foodie, I grew to enjoy it—though not regularly. Mini quickly adapted her cooking to Tamil dishes, including sambhar and vegetarian side dishes. Over time, she even declared some dishes as my favorites, though I didn’t have clear preferences back then. However, I did enjoy Pongal and onion uthappam at restaurants, and at home, I always loved a good vatha kuzhambu.

In July 2007, when Mini had chickenpox, she became a complete vegetarian. To simplify meals when dining out, I also turned vegetarian and continued this lifestyle until around 2017-18. During a routine health check-up, I discovered I was Vitamin B12 deficient. Following my doctor’s advice, I reintroduced non-vegetarian food occasionally, mainly during official events and trips. Initially, I struggled with the taste but gradually adapted. My Vietnam trip in 2022 stands out as a time I indulged in pork, duck, and other meats. I even tried eel during a 2004 Belgium trip, though it wasn’t to my liking. At times, I craved dishes like biryani or nihari, indulging in restaurants or Sunday takeaways.

Mini often believes I dislike dishes like puttu or idiyappam, but that’s not entirely true. These dishes, when prepared in Tamil Nadu, taste different from their Malayali counterparts, which might explain her perception. Recently, at a Malayali restaurant, I noticed how familiar dishes like idly, dosa, and chutney tasted distinct compared to Tamil-style preparations.

Travel has always been an opportunity for culinary exploration. I’ve relished local dishes: crab in Singapore, Arabic delicacies in Egypt, Lebanon, and Jordan. I usually avoid Indian restaurants abroad as they often serve heavy, butter-laden North Indian fare. However, during a 2021 trip to Paris with Ammu, I made an exception. Ammu, away from home for three weeks, longed for a familiar meal, and I took her to an Indian restaurant for dinner.

Over the last six months at home, my food habits have become consistent and healthier. Rare indulgences in non-vegetarian food and consistently skipping dinner have contributed to weight loss and overall well-being.

This journey of food habits reflects how my preferences have evolved with time, circumstances, and experiences. What remains constant, however, is my love for exploring and appreciating diverse cuisines.