After cooking for many years, I finally found the answer to that age-old statement: "My mother or grandmother made the best food; no one can match that taste."
With all due respect to our grandmothers and mothers were a focused species. They were more than perfect homemakers, they were specialists. They didn't multitask the way today’s mothers must. They lived in a pollution-free era, far from the nonsense of social media, and they weren't required to be answerable to a boss just because a salary was being paid. For them, the home was a respected workplace.
Because of this, they interacted with their ingredients from the very moment of inception. They spent time with the raw materials, enjoying the slow, steady process of healthy cooking. Everything was natural, often homegrown, and there was no Swiggy to provide a comparison. That taste became imbibed in our DNA.
Contrast this with the working mother of today. She must use both hands simultaneously just to keep up. She hurries the cooking process because targets and schedules are constantly waiting. This "hurry" is imbibed in the ingredients from the start. From inception to consumption, the food is seasoned with the stress of multitasking. These are world-known facts, but we rarely acknowledge their impact on the plate.
The solution lies in a return to "Active Meditation." Buy your ingredients directly from the farmers who grow them fresh. Then, by keeping your "utmost important body part" the smartphone away, perform meditative cooking. When you engage in the process with focus and presence, you will see a profound difference in yourself and your surroundings. Food is not just nutrition; it is energy.
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