Nothing brings people together like good food and great conversations. I took this picture when I was out with friends who’ve lived in Korea for a while. While we exchanged stories about our cultures and mused about our distinct social practices, they also introduced me to sushi. It was my first experience with everything sushi—chopsticks, pickled ginger, soy sauce, wasabi (wow!), even rice balled up. Though I grew up in a rice-based household, sushi showed me a side to rice that I hadn’t known before. Not only was the flavour rich but it was also a blend of the familiar with the unfamiliar.
That day, that sushi became the bridge that connected me with the rest of Asia’s delectable cuisine.
I never liked the idea of travelling to or living in Bangalore. From what I had heard, the city is so full of corporates and colleges, with traffic unmoving and pollution unforgiving.
However, ask anyone who’s lived in Bangalore for more than a year and the first thing they’d say is how social the city is. For a lover of the all-night dancing, all-day drinking, and endless cash flow, Bangalore is paradise.
And so when I had to be in Bangalore for a business trip, I wasn’t too excited. Sure, I thought, I’ll have great food and maybe steal a drink. Aside that, I didn’t know what to expect from Bangalore — a city of people from all over the nation, mingling over south Indian breakfasts and east Indian lunches.
I was scheduled to fly with a colleague at 7:30 in the morning, reaching Bangalore in an hour, and begin work at 10. We were attending a job fair (which is a story by itself) and time was paramount. Everything started out well: I met my colleague at the airport well ahead of time but as we checked in our baggage and went up to the boarding gate, a cold voice spoke over our heads: A woman announced that our flight was “delayed due to technical issues” and would depart, instead, at 9 am.
Airport waiting lounges are the worst, I realised as I slopped over a tiny chair, stifling my yawns, trying and failing — again and again — to connect to the airport wifi. I was growing horny and the food counters at the airport stores required a senseless tongue.
By the time we landed in Bangalore, we had already missed the start of the conference. Plus, we had another forty-five minute drive to the venue from the airport. Sucking up disappointment, I looked around the airport.
Even at that moment of annoyance and irritation, I couldn’t help but notice how chilly Bangalore air felt against my skin. Even though monsoon had just begun, Chennai weather still lingered in summer. Bangalore, on the other hand, had taken to the rainy season in far more enthusiastic manner, with temperatures as low as 22 degrees. For someone who had flown in from 32 degrees, the first breeze of Bangalore was miraculous. In spite of my apprehension, I smiled. And hugged myself a little. What a great climate for a nature walk or a mountain hike!
Just then a cab pulled up in front of us. We had to get to work. We drove along without much traffic — it was a Saturday morning with motorcyclists heading towards the nearby Nandi Hills. As we rode alongside the bikers, I felt a pang of jealousy. I would’ve given anything to be on one of those bikes myself. Alas, while they rode on leaving me almost turned on, our driver turned left taking us towards work.
It was the most hectic day of my life. Between the moment we entered at around eleven to the minute we left at around half past six, we didn’t have a single break. We were spoke with potential over-enthusiastic candidates all day. I could neither talk to my colleagues or walk up to them. The morning went by without us noticing it, as did the afternoon and evening. We were aware we were entitled to lunch, tea, coffee, and biscuits, but we weren’t aware when it was time for lunch, tea, and biscuits.
At the end of all, I was too tired to do anything other than kick off my shoes and cuddle up in bed. But my mood changed when we entered our hotel. If it hadn’t been a business trip, I wouldn’t have been able to afford such a four-star luxury hotel. I gawked at the interior of the reception, awed by the sculptures, curved cushions, and the 42-inch television.
Walking into my room, I had to make an effort to behave. As soon as the usher left, I let my glee loose and my jaw drop. It was ultimate sophistication — I had crossed the border from having what I needed to having what I didn’t need, but want.
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A gorgeous double-bed, a small chair with a stool to prop up my legs, a working desk with a comfortable chair, a personal 42-inch television, and a minibar with soft drinks, chips, and a Snickers bar all well above MRP and exclusive of taxes. I knew better than to touch any of those — but I still had a good time caressing the luxury I knew I didn’t need. And when I turned to the bathroom, I saw my wildest dreams realised: a glass bathroom with fancy fittings holding organic soaps.
I had forgotten the growling in my stomach until my colleague called me for dinner. Not in the mood to head out, we headed inside the hotel restaurant instead. Having already seen the reception and my own room, the restaurant wasn’t much of a surprise.
Even the menu had to be artsy.
I scanned the menu many times before deciding to let myself go, and pick a splurge. I decided on salmon wondering how well it’d pair with a beer. I spent about two hours at dinner, nibbling my salmon, biting into sourdough bread, sipping ice-cold beer, and conversing with my colleague. We spoke about work, and yet I was surprised how enjoyable a hearty meal made our conversation.
Salmon
And beer
When I went back to my room, my double-bed beckoned me. I turned away from it — just for a while, I told myself — as I cuddled up in the cushioned chair with a book. I had to leave the following afternoon, and so I wanted to experience every part of the room I had. Reading a wonderful book, I didn’t know when I fell asleep. When I jerked awake, it was 2 am, and I moved over to the bed. Cuddling the soft white pillows, heavy quilts blanketing me, I bid Bangalore a good night and lost myself under the covers
I know business trips aren’t meant to be fun, but that doesn’t mean you can’t have fun.
When it comes to putting things in order, even the most chaotic person would first think of food, and food stalls stacked with treats and piled with sugar. Ask me though, and I’d think of momos instead. Dumplings in some cultures, the traditional Tibetan momos are stuffed, steamed delicacies. And ever since a friend handmade them for a bunch of us, I’ve fallen in love with the floury, cabbage-filled, caramelised oniony, goodness. And the best part is—aside from the flavoured heat that escapes into your mouth when you bite into it—that it’s always served in fancy shapes and patterns.
“Your measurements are way off, Susan! At this rate, you’ll soon destroy your life. It’s unhealthy.” Susan had tried—many times—before seeking professional help.
Her consultant peered at her in disbelief. “It’s vital that you follow the guidelines I set you.” Never before had she dealt with someone as changing, as reckless. She had offered step-by-step instructions, and still, Susan couldn’t manage.
“Just because you like sugar, you can’t add more than what the recipe calls for. You can’t become a baker that way—you’ll keep burning more cookies. Go,” she added her face hardening, “measure your ingredients again.”
I grew up eating rice and all things rice-based. It’s the staple of where I live and it isn’t uncommon for people to eat it three times a day. Except that it made me sick—not in the literal sense, but because I’ve eaten so much of rice already, I can no longer stand the thought of mashing up the soft grains between my fingers, mixing it up in spicy gravy before wholfing it down like a starved dog.
After doing that for more than fifteen years, I got bored. And just when I thought nothing rice-based could surprise me, I had sushi.
I was out for lunch with friends when I saw sushi for the first time without through a camera lens. In a large platter were tiny, delicate, rice rolls, wrapped in a black parchment paper-like, yet edible, material. Some of the rolls had the wrapper, some didn’t. Some had mild pink salmon peeking out, some had cucumber slices while some others had the tail of a fried shrimp jutting out of the top. My eyes popped at the shrimp tail and I reached out for one (okay, five). The waiters had left tongs nearby so we could serve ourselves and save ourselves an embarrassing encounter with chopsticks.
However, I had to take a pair of chopsticks back to the table with me because it would be silly to eat sushi with my hands or—the horror—a spoon. Along with the sushi rolls, the waiters also put a tiny bowl of soy sauce and a plate with green paste and picked ginger, all the while staring in apprehension at this weird woman who preferred to eat sushi without knowing how.
Back at the table, I eyed my sushi rolls wondering if they would fill me up. Five seemed too few. I spilt my chopsticks and one of my friends adept with the tool taught me how to hold it. I had thought rolling up rice between my fingers was funny enough, but chopsticks took it to a whole new level. When I managed to grip the chopsticks and grab a roll, I felt like a champion. The Japanese have a divine approach to food—healthy, colourful, and so damn hard to get hold of.
I picked up a non-wrapped, cucumber-peeping roll, and before it could fall off my chopsticks, I put it in my mouth. A burst of flavour met my unsuspecting tongue. Soy sauce and wasabi were a weird combination. I love spice so the wasabi wasn’t too spicy—but its flavour surprised me nonetheless. It was hard to imagine something so green, so pleasing to the eye, could be ruthless to some palates. And then there was the ginger, pickled ginger that stung my tastebuds making me reach out for more even without me realising it. Every bite I took unravelled the packed rice and the cucumber within, while the flavours of the soy sauce, wasabi, and the pickled ginger seeped through exploding in a nonsensical, yet wonderful, sensation in my mouth. I kept chewing, trying to get through to all the different tastes that the tiny sushi roll had dropped in my mouth.
I next went for a shrimp roll. It was the same thing all over again, but with the crunch of a shattering shrimp tail and chewiness of salty sea weed.
Despite its tininess, I couldn’t eat more than three because the rolls had a handsome portion of rice with a lot packed within.
At the end of the day, though, I had developed a new kind of love for rice—rice to me is no longer just boiled grains soaked in steaming, tangy, gravy as I had eaten all my life, but rice is also a delicacy and a supple bundle of surprise that’s small on the outside and big on the inside.
The Chaos Within 
