The only Chemistry I know of.

It all started where we all begin. The two-minute meal. Maggie. (Which is NEVER cooked in two minutes!) It gave me immense pleasure to realise I can make something edible and not poison myself. I used to actually be scared of lighting the stove when I was a kid, thanks to the Indian Cinema which showed a trillion women, especially daughter-in-laws dying in a kitchen. Indian too. But the joy of cooking, now, pervades all that. The fear of mortality too! :D



Cooking, in my opinion, is purely an experiment. Which slightly deviates from science though. How? The ingredients may be constant but why does the same recipe used by two people yield two differently-tasting dishes? I have no definite answer to this but somewhere along the line, I think proportions actually make all the taste. My grandma, of course, begs to differ. She says all the attention you pay to the veggies , the love which you put in and your zest for cooking, make the food special and yummier. For instance, the three daughters of hers have never ever been able to replicate her style of cooking at any point. Because she has no recipe! It's all in her head and she never measures anything before she tosses it into the tawa.

I wish to master the art like this someday!

But until then, bring on the guinea pigs, Momma awaits you all!

Thus, I begin an entire line of recipes in this blog. From now. :)

All of this will be dedicated to the makers of Maggie. Nestle, was it?