The Thought Shower Diary

                       "Stand out beautifully" Dearest Leah or Liam, I hope you are doing fine. It's just been a week since you arrived and I already feel so different. It's as if I walk with two minds - one of my own and one yours.  As you come into the world and start growing, you will notice that there will be times when our minds will be in conflict. I know at every point in time I will want the best for you but your idea of the same might be different. This might make you a tad bit upset which is natural.  I want you to know that let alone me, this world that you are going to be a part of will try very hard to change everything that you are. But it's your job to find yourself and create your own voice amidst the cacophony of numerous voices. I will always respect you if you stand up for yourself provided you don't do anything illegal or damaging to yourself or the people around you. I will do everything in my power to protect you but at the en

The best meals we’ve ever had are usually a combination of nostalgia and great cooking. These are meals that we will always cherish because they not only satisfy our taste buds but also take us down the memory lane. For me, the Kerala fish curry cooked in the traditional Manchatti (clay pot) will be my ultimate soul food. Soft and juicy chunks of fish cooked in a spicy-sour tamarind gravy is a classic recipe in all Syrian Catholic homes. It tastes best when prepared in the age old Manchatti.          The clay pot enhances the overall flavor of the fish curry giving it an authentic taste. But gone are the days when people cooked in earthenware. Today, clay pots have been replaced with metal utensils. Metal utensils have a tendency to leach the food being cooked in it. Acidic ingredients such as tamarind accelerates the leaching process and renders the food bland. You then have to add more and more ingredients to compensate for the loss of flavor. Metal utensils are no d

Growing up Oh what a burden it is To mask all emotion in all it’s rawness To pretend to be calm and mature at any given situation To not be able to cry to your hearts content Because hey grown ups seldom do vent Or should I say they’re not supposed to do that But beneath the layers of countless masks Lies a lil child who’s scared of tasks Not knowing what to do Not knowing how to be Fearing all judgement Succumbing to expectations Wondering if she’s even doing it right  or can she do better And what exactly is the price for doing even better to the fullest of her might It’s now that I realize that  The peak of adulthood  Ain’t as astounding as it seemed as a child in childhood

Rise and Shine In the stillness of time you will rise and shine, Rise beyond your fears shine above past failures. The sun will witness The Moon will sigh, How on earth can a fish learn to fly? Mistakes happen Weaknesses fall prey, But Strength shows its presence even amidst storms of grey. Storm then settles Spring begins to bloom Time once again changes To bring joy in full moon

With time I've come to realize that being a woman means to suck up to the world. All the more if you're a nicey Indian woman. More often then not we are forced to suck up our anger and let things just go.  Not until a very long time ago this sucking up never really existed for me. I never even knew there was an alternative like sucking up or for the sake of decency let's call it letting go. My understanding of anger was just express it, be mindless, talk bull shit without thinking and only focus on the fact that I'm angry and I have to express it to the other person, in a way make him feel bad...after all how dare he or she and then something devastating happened that forced me to analyse what went wrong.. I guess sometimes letting go is a good option, it can save relationships, it can stop people from getting hurt, it make others feel cared for and sometimes even happy. In my case sucking up my anger towards my colleagues saves my job, sucking up anger toward

Japanese food as we all know is not just about sushi. It goes far beyond that. Restauranteurs and Gourmetpreneurs these days get so lost in establishing an operating profit that they forget their purpose – to serve the best quality food and keep the love for food alive. The Japanese cuisine is a lot about colour, freshness and a meticulous attention to detail. It is also known as one of the healthiest cuisines in the world. The core of the cuisine revolves around getting the freshest sea food. They go to the extent of actually having live fish and eels in the kitchens of restaurants, hotels and all other eating joints. Sharing my fascination about Japanese cuisine here are three things which I feel we Indians should probably learn from the Japanese. 1. Freshness of ingredients ð The Japanese go to the extent of having their seafood live in their kitchens and they are killed right before preparing the dish. We in India are yet to prioritize freshness of ingredients. A lot o