T A L K I N G P O I N T

A series on anything that’s something to talk about

One of my aunts who lives in Salt Lake City — not the one in Trump- land, this one’s one of Kolkata’s satellite townships — proclaimed proudly that she’s a “foodie”. Her food trails extend all the way to the mall — walking distance from her house — food court where she’s frequently spotted at fried chicken and pizza joints digging into “gastronomic delights” such as legs ‘ n’ wings, garlic bread and fizzy drinks. She has fierce arguments with her cook over whether dinner should be egg curry or the more “refined” omelette curry.

Cut to the chase: almost everyone I know believes he/ she is a “foodie” these days.

Yes, even if you are having a plate of idli- sambhar for Friday breakfast.

No surprises then that I am miscued as a “foodie” all too frequently. Disclaimer: I do post an awful lot of food photos on Facebook.

Last weekend, I was invited to be a judge at a food ‘ contest’ — the Indian Food Mela at Dubai’s India Club. “Why me?” I’d duly asked the organiser. “You’re a foodie, that’s why,” he’d said ( he’s on my Facebook, that’s all I can say in my defence).

I — along with two other worthies ( a chef and a foodentrepreneur; I was, of course, the “foodie”) — had to rate offerings from 14 stalls, each showcasing ‘ homecooked’ cuisine from a part of India ( the subcultures included Rajasthani, Gujarati, Marathi, Parsi, Udupi — get the drift?) on five parameters ( taste, presentation, value for money, team spirit and hygiene), and decide on the trophies: first, second and third.

Here are my observations of an evening where I overdosed on culinary conundrums.

Home cooking’s Hurrah

Metadata would have us believe eating out is the biggest ( and fastest- growing) trend in the burgeoning F& B sector. But here was ample proof ( most fares at stalls were sold out in under two hours) that home cooking can be just as innovative — and delicious.

THE last of our

real Cooking is one area in our lives that has not been “enabled” by technology. You have ovens that bake faster and roti- makers that impart the perfect rotundity to chapattis, but the art of cooking, happily, remains firmly embedded in the human touch. There’s no quick fix ( unless you’re dunking two- minute noodles into boiling water).

Women on Top pleasures

The restaurant business is kind of sexist; most chefs are men. It was a delight to watch women rule the roost. Domestic stereotyping be damned.

coopetition Trumps competition

Nothing, absolutely nothing, brings people together like cooking does. More so if they are taking on the “common enemy” — those folks out there who are the contender for the top crowns.

kids and kitchen fires

One of our food columnists had once written about how getting children involved in the cooking process is a good thing. I’d rolled my eyes in disbelief then. How can getting kids involved in anything that doesn’t boast of screaming as being the main course be a good idea? I’m eating crow now. Most of the stalls had remarkably wellbehaved ( and quiet) kids being utterly hospitable and helpful — sans the unctuous grace.

Finally, the Indian Food Mela was a rite of passage for me. I was able to air views such as “the salt seems to be a little on the higher side”, and “this dhokla tastes like idli” and not be judged. Hey, I was doing the judging!

I’m no longer a faux foodie. I can now begin all foodrelated convos with, “The time I was a judge at this food show…”

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