My relationship with food

A perfect dish is always a tantalising paradox. With perfect elements and balanced blend, our sense of savour gets seasoned with familiarity. What we claim as our taste is something we acquired from our ambiance.

Whenever the smell from the saucer takes me back to my early days, my satisfaction comes from my upbringing, something which was induced into me. 

Two spoons of sugar, spice, love and loads of imagination made me a mixed broth. As too many cooks spoil the broth, several components made me a confused soul. From the eyes of a foodie I wanted to explore the one secret ingredient that will zest up my taste.

I started to shed my sense of familiarity. From being a subtle sausage I evolved into a spicy sizzler. As fancy flavours garnished me, my spicy senses went overboard. I was not able to handle it. Next came in some sugar coated savouries. In the beginning everything was fresh and fine. But the smoothness lingered longer than I expected .Swimming through the syrup of sugar was too sweet to me. I craved for something bitter. But my veteran tongue had a mind of its own. Bitter was something it has never tasted before. That was the harsh reality it has faced in its gastronomical experience.

 Trying to blend with every individual ingredient, I lost my original flavour and taste. I lost my authenticity.  My appetite for consuming everything together was more suitable. There was no secret ingredient.  A twisted tongue is meant to taste something twisted and mixed like me.

Even my confused soul is meant to be confused to gain a greater clarity.

So my relationship with food is versatility.