Our Singaporean holiday's over and you will be back to largely seeing home cooked vegetarian lunches on my weekday feed instead of the wagyu beef dumplings in Taiwanese shashu sauce, Hong Kong styled barbecued pork baos and chicken lard infused Hainanese chicken rice that you've seen over the past few days here. Life is all about balance after all.
Mom in law had come to look after the house while we were away. As we sat down for lunch today she said, 'finish your photo session first. If you don't take photos I wonder what happened and think that maybe the food was not good'
You will see half a freshly made Parsi poro on my plate. MIL has taught our cook, Banu, how to make these Parsi omelettes and now Banu makes these for her own family at home too!
In my mom in law's words, 'omelettes are such a dish that you can have them for breakfast, lunch and dinner.'
Back home in Kolkata, if there was no fish to go with a meal, my mom would fry us an omelette to make the meal complete. No, being Diasporic Bengalis, we didn't call it 'mamlet' in our house. Nor did we use mustard oil to make them. 'Authenticity' in Indian food is very subjective and each kitchen has its own definition of it.
While the omelette in my lunch is Parsi, the mushuri dal recipe is based on memories from my mother's kitchen and the ghee could not get more Bengali as it's Jharna Ghee. The rotis are Banu's specialty. The vegetable is called papdi here and sheem back home. Mom would add it to fish curries.