Two Realms, One Epic Story

In my kitchen, the efficiency of technology and the authenticity of old tools coexist in perfect harmony. Cooking requires a fine balance.

My beloved mixie jar, a staple in my kitchen, broke down one day. It was a present from my husband’s athai, from 15 years ago. At that time, we lived in Chennai and only had access to a rubbu rolu (mortar and pestle). Grinding the lentils and rice for dosa batter was a laborious and time-consuming procedure in the rubbu rolu. Finding suitable new jars and reviving the mixie was a tremendous relief. My friend suggested I look for replacements on Amazon, but honestly, finding jars for my old mixie felt like winning the lottery.

Though I could not replace the jars on time,  that was hardly reason to throw away the mixie. I searched and searched until I found a replacement. When we speak about a sustainable environment, this, in my opinion, is a massive component.

In my vantillu, the combination of traditional and modern utensils results in a diverse array of culinary delights. Although the lentils can be cooked quickly in an instant pot for a dal, the meal comes to life when the last tadka is cooked in my seasoned iron kadai. Even though I can quickly dice veggies in my tiny processor, nothing beats a simple curry with the aroma of hand-pounded spices from the amaan dasta or ammi kallu. 

Not out of duty, but from an innate need to connect, I find myself drawn more and more to these more conventional approaches in recent years. The repetitive beating of an amaan dasta or the gentle stirring of a stew in a clay pot can have a calming effect. I find solace in these activities because they allow me to connect with the past, and slow down from the pace of an otherwise hectic life.

As I go about my kitchen, my hands naturally reach for the tools most suited to the task, whether the sure touch of a classic instrument or the precision of a modern one. This is where I discover my voice as a home chef, food content creat, and menu menu curator — in the dance between modernity and tradition. 

As I stand here, surrounded by both the old and new tools of my profession, I am overwhelmed with thankfulness. Whether it’s a fast weeknight dal or a leisurely Sunday feast, the love that seasons every dish is the most important. I am thankful for the ease that allows me to feed my family despite the bustle of modern life, as well as for the traditional ways that ground me in my culture and history.

Here’s a list of my many kitchen appliances and their uses.

1. Electric kettle: This is perfect for quickly boiling water for tea or blanching vegetables, saving time and patience.

2. Egg steamer: It’s a morning essential to quickly boil eggs, especially for my daughter’s favourite breakfast of boiled eggs with salt and pepper.

3. Electric chopper: A lifesaver for finely chopping veggies, especially when making dishes like tangy vatha kulambu where visible veggies are a no-go.

4. Sandwich maker: My Bombay sandwiches feel extra special and look fantastic when toasted in this.

5. Dosa kallu: The secret to perfect dosas is using this pan exclusively for fermented foods, as the batter’s acidity helps season it.

6. Stoneware pot: Clay pots enhance the flavour of South Indian stews and curries, adding a natural earthy zing.

7. Eeya chombu: A must-have for rasam, as the tin reacts with tamarind to create a unique and authentic flavour.

8. Ammi kallu: Grinding spices on this stone retains their natural flavors better than an electric mixer, ideal for roti pachadis.

9. Amaan dasta: Perfect for hand-pounding spices like pepper or cumin, adding bursts of flavour and texture to curries.

Deepthi Tanikella is a storyteller who creates content for food/culture and an accidental menu curator, I love to explore and honour diverse culinary traditions, weaving flavours, memories, and stories to connect people and celebrate my family’s legacy.

ALSO ON GOYA