Living in South Asia, cooking was one of the biggest concerns for my mother. She’d wake up at 4 am to prepare breakfast from scratch. She’d feed us, and once my brother and I left for school and our father to work, she’d clean up and start making lunch. When we got back home, not only would we have a plate of wholesome rice, vegetables, and the occasional meaty or fishy treat, but we’d also have perfectly-proportioned tea and a snack to get us through our homework. While we gorged on the spring rolls, cutlets, or some other goodness, she’d set up the kitchen for dinner. From kneading the dough to rolling it out and cooking it, my mother would spend at least two to three hours sweating over each meal, painstakingly poring over the rolling pin, making sure each flatbread was even on all sides, not too thick or they wouldn’t cook in the middle, but not too thin either for they’d then become too crispy and brittle-like. All the while, she’d ignore the sweltering heat emitting from the stove as her skin and life burned.
She wouldn’t go to bed until after 11 pm.
In a day, she’d spend at least 6 to 8 hours prepping, cooking, and cleaning up. To say she was tied to the stove is an understatement.
She wasn’t the only one. A lot of Indian families had a similar lifestyle. A lot of Indian mothers never had time for a ladies’ night out or even to go to the bathroom at times—because their toddler would wail if they leave the room.
I grew up observing my mother. And although I wouldn’t have had the same life as her, I would’ve still spent a lot of my life cooking and scrubbing had I stuck around the same societal mentality.
When I moved to Australia, I couldn’t believe how easy the food was. I’m not referring to the abundant restaurants. Cooking itself is now effortless. I rarely eat out—it’s way too expensive. But I do cook a lot. It’s too easy. Canned pulses, frozen fruit and vegetables, and oven-friendly meals have transformed cooking from a chore to a ritual as simple as pulling on a favourite t-shirt in the morning. I don’t cook three meals a day either—I make a pot of beans and use it for three days. People think it gets boring, but it doesn’t. I always have some fruit and vegetable lying around for a quick snack or meal. My meat-eating brother gets chicken wings and shoves them in the oven. It takes less than an hour to prepare a weeks’ worth of meals. It’s fast food without the harmful ingredients and effects you’d associate with fast food. Because everyday meals are so quick and easy, I get a lot of time to work on my hobbies and endeavours—to experiment with new recipes, to read and write, to prepare an elaborate meal once a while, or just to wander the streets, aimless. It’s such a nice feeling not to be a slave to the kitchen.
It’s all too late for my mother, though. Sadly, she didn’t have the convenience that I now have.
That’s the problem of modern life—we take so many things for granted that we fail to realise that even the seemingly instantaneous chopped tomatoes weren’t always that instant.