#andapulao

Anda Pulao. Jholokia hot sauce. I love eating out of bowls, pho, ramen, gumbo, haleem, I think most of the greatest meals of my life were from out of a bowl. Ugh, I do not know where I can start explaining the provenance of this beautiful vessel of eating. Its so good people started eating burritos out a bowl A lot of these meals were eaten in at the end of shift in Hyderabad, sitting on a milk can after spooning in some basmati rice and a ton of whatever chicken curry was made for the buffet, malai tikkas, sometimes that delicious malabari style poached egg curry that was made every Thursday. All of it in its own section of the bowl mildly warm over steaming hot rice, a spoon which I later subsequently carried out from the hotel on accident. Wish I could take those delicious mixing bowls too. But here I am talking about the daily experience of things, Now I could sit on the couch while watching a movie and eat out of it slumped into a rest, cradling the bowl in your hand like a little baby, the low slung centre gravity keeps its very stable. The high edges keeps anything from falling out. The best experience is when you have a lot of elements to play around with. Imagine a layer of rice, fried rice, grits, polenta, congee, noodles, that covers the entirety of bottom and a central curry, or sauce or two or three and various accoutrements ranging from fried chicken, slices of steak, scallops. Perhaps a pickle, chutney? Something for the crunch, freshness too. Onions, bombay mix, that spicy asafoetida rich ratlami sev. All of it lined at their respective boundaries in this colosseum of textures and smells you are ready to dive in…. More in September 2021 Issue . . . . . . #mealinabowl #andapulao #grits #donburi #hotsauce #foodwriting #foodessay #foodjournalism #foodjournal #journalismstudent #personalessay #foodforthought #news #nyfood #eaterla (at Baton Rouge, Louisiana) https://www.instagram.com/p/CShEN0DKtPd/?utm_medium=tumblr

Anda Pulao, Lacto fermented Tomato ketchup, Onions I guess the next thing that I want to learn more on is anda pulao or fried rice in general. I seem to get hang of a singular topic once after repetition, then its all about doing it over and over again tweaking and refining. But its not just about repeating. Practice makes habit, good practice makes perfect. I have been trying to get more into photography as it would be an essential skill as a food documenter. To be able to click a photograph that is good enough to give a beautiful visual description of the dish and also do it quick enough respect the dish’s integrity and not keep it waiting. As I remember Masa Takayama replying to an interviewer who asked why do you want me to eat that (piece of sushi) immediately, he said when I prepare it there is a certain energy to and I don't want you to miss that. That split second that exists is when one needs to photograph that, to not lose any of the energy. I guess that is what it is, to be able to carry over that beautiful moment of happiness and when everything is just right. Because grief is one thing that compounds over me, quick to forget many happy moments. A reason why I believe Anthony Bourdain even after having one of the great jobs in the world decided to end it all. That even after all the accolades there was this need to seek validation and the need to feel that he was just good enough. That the sense of insecurities would just somehow fizzle out in one pop. Maybe it was only for the good that I didn’t watch his show as a young kid when I couldn’t have understood the depth of the host. Only to rediscover at a later age when I could soak it in. To learn from the hints that he left strewn along his journey, on how to not give up. . . . . . . . . . . #friedrice #uncleroger #eggfriedrice #andapulao #rice #foodporn #foodwriting #fooddocumentary #foodjournalism #lafood #latimes #nytimes #nyfood #izakayafood #anthonybourdain #spiced #jonathangold #foodtravel #thegodstuff #friedricelover (at Modernist Coffee) https://www.instagram.com/p/CRVdjVuFUZ1/?utm_medium=tumblr