Besides having a whole new appearance, the book has several useful recipe tips, colorful add-on features and many improvements, including healthy diet-sections. I\u2019m not going to bore you with details. Just continue to the preface written for first edition.
For more than two decades since my `holy birth` on this lovely planet, I ever imagined that 'cooking' would become intimidating, intrusive & inevitable part of my life in almost a daily-basis. During those days, much of my feeling on cooking was rather just limited with the anticipation that food is usually granted through my mom, if not, of course through restaurants.
Well, as in case with many goddamn bachelors, the reality later blown me off & (unfortunately) let me seriously think of an adventurous journey into the world of cooking. ( sigh! why the hell, human beings
research student fighting with bacteria/cells and professors at lab and also juggling numerous tasks, you will find a burning-hell also at your kitchen side. Cooking is supposed to be a divine art. In my own art of (amateur) cooking, I use to forget what I\u2019d actually plan to make, what has finally come out and where my aetiology (?!!) of taste gone out; I almost crushed the grammar of cooking at every instance \u2013 and occasionally just wondering how do our mom (or most probably dad who is an unoffical and 'only'
originally planned. In some instances, it turns out like this: I start planning 3-4 different variety cusines and............... finally ends up with just making a soup. For this reason, I ever had asoul-stirring surprise even if I happened to see a totallywacko-strange stuff on the dining table. Yeah, during my novice days, with an innate anticipation, I was bit concerned about so-called \u201ctaste\u201d. Well, need to say what my position now is?: ofcourse, I\u2019m proud of adoptive sense of my tongue \u2013 which, became a metal palate after years of training. Why worrying buddies, taste is not a reality, and is not in the food, it'z just a misconception that you feel in your brain. In this way, I simply prepared myself for a mission that is not what it once was and
made up of tomato and masalaTMpowder. I\u2019d followed this \u2018wonderful\u2019 rule for few hundred times until I realized humankind already invented many curry varieties centuries ago. Indeed, I cooked thissweet-and-savory stuff that makes a lot of people gag, or at least look at me in a combination of sick and utter disgust. To the worst, sometime I can\u2019t avoid feeling so depressed beyond my cool. It happens like this, during my college semester holidays in Calcutta (Kolkata), I decided to get appreciation from my mom by letting her surprisingly know I'd learned cooking. After getting her over phone, I said, \u201cHi mom,listen
for subsequent times. Needless to point out, I'd almost worship this trick that ultimately led me to acquire a greatest etiquette I ever can have: reprocessing and eating the same curry for many consecutive dinners/breakfasts/lunchs for the span of many days. Hmm\u2026.lets talk about those dear buddies who simply
hate & won\u2019t follow the *same-food-many-daysTM* policy. Hey c\u2019mon guys! after all it\u2019s a food, same stuff what you made; so, nothing wrong with it. Infact, lots of leftovers taste better than instant food: soups, spicy sauces, tikka, dhal curries and quality pizza\u2026\u2026hmm!!! Yummy yummy!!: these sparkling flavors
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