Simple cooking, positive theories

Sean Connolly fired up this dialogue midway through our dinner chat. Whilst filtering an expression, he asked, “Happiness is definitely possible through a curry mindfulness; why don’t we foster a jour

Published: 20th May 2017 10:00 PM  |   Last Updated: 22nd May 2017 01:02 AM   |  A+A-

Express News Service

Sean Connolly fired up this dialogue midway through our dinner chat. Whilst filtering an expression, he asked, “Happiness is definitely possible through a curry mindfulness; why don’t we foster a journey to absorb curry philosophy the way it has real potential?” It was a good enough start to think deeper into a longstanding notion, to impart positive viewpoints we gathered from the kitchens and the progression in taste making.

Today, our social media is packed with great quotes and inspiring speeches by spiritual masters and visionaries, mostly of the past. Facebook is one good example; it is flooded with videos and messages, and everyone tends to follow them round the clock. All other social media platforms are equally busy sharing short but valuable messages everyday. It seems people can’t live without this stimulation kick-off in the mornings as a habit.

In a meeting with hospitality management at the Garden City University, Dr Joseph invited comments and ideas from his team. Most of the members came up with stories and sayings that was manifested by intellectuals and heroes to make up their arguments. Listening to them patiently, he asked them, “All that sounds fantastic and well said by others, but what I want to know is, do you have anything to say of your own?” That sounded so profound and explained what happens when we preach too much of what others have voiced.

Understanding the pure cooking process can be a spiritual experience, and one can learn so many life-changing lessons to better our lives, like the old saying, “Every phase of preparation is magical and has a philosophy as you go deep down to find that special spark within.” The starting point is simple cooking and thorough observation of each ingredient imparting its essence into a harmony of flavours.

The popular yogurt dish called Moru Kachiyathu at Rasa is of mustard seeds, fenugreek, chillies, ginger and mangoes, and is the star and history-maker for us.

This is one of the most straightforward curries with incredible flavour, vibrant colours, and healthier and lighter than many curries. Most importantly, in our experience this dish has been making an emotional connection in people’s minds, and our loyal patrons always come back for more. With the simplicity of the recipe and nostalgia of mother’s love added, it’s no surprise to feel special when you have it, and honestly speaking, nothing impresses you more.  

Every simple dish has such impact. Time Out’s Guy Dimond still talks about a fish curry he had in a Kerala fisherman’s boat 25 years ago. It was made of very few ingredients, but was full of effortless love by the boat crew. Experiences like these suggest the need for speckled positive tips from the flowing curry river connecting with our soul.

Recently at Rasa Gurukul, a young English man commented, “Being around this flourishing farm, working equally with men and animals, cooking with excited students, I must say, this Nature’s food lessons have wiped off my ego and I feel am a new man.”  That sums up everything and opens hope for positivity. Our old masters used to say, “Every spice represents emotions of nature and holds tremendous power to heal all our problems, if we allow them to come alive with care and spontaneity.”

The author is a London-based restaurateur who owns the Rasa chain of restaurants

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