I’d planned to step out this evening to the Fabindia down the corner to buy a Navroz gift for K.
I woke up after yoga Nidra followed by a snooze feeling completely washed out. Plus it’s hot outside. My meds have just got over with the infection healing, but a lot of maintenance work is still due.
It’s not easy to convince yourself if you are a freelancer that you need a break. Forced or otherwise. In a strange way accepting this requires self discipline too.
In other news, I’d planned to have an egg in the evening, having had mushrooms in the morning. I felt like having a savoury French toast when I woke up. The bread in the fridge was stale and needed to be refreshed and rejuvenated just as I did and French toast always does it for me.
Last night K & I watched the latest episode of Kurush Dalal and my podcast #K&KDigFood which we released a month back before we took a break as the producer and co-anchor, me, went for servicing. In the episode, which was about our mutual love for eggs, Kurush said he prefers to make savoury French toast without ‘vegetables’ (who considers onions, tomatoes & chillies as veggies but a Parsi!), unlike me.
Seemed like a great idea this evening. Save on chopping effort and oil too as the toppings soak in extra oil.
Then I remembered Kurush’s talking of the Bombay anda toast walas of yore and me of the deem pauruti wala outside Nizam Palace, Calcutta, where my mom and chubby little baby Raja (my nickname) had first tried deem pauruti, in 1980 after we’d just moved into India and when I used to go the Calcutta International School which was located at Lee Road then.
I recreated the egg enveloping technique of the street food mavens this evening instead of my usual bread soaked in egg and then dunked in the pan one, which requires more TLC.
I had to skip ketchup, which for me is a must on the side with French toast, as I am on a sugar ban right now. So I added gol morich (black pepper) and beet noon (chaat masala) like the street food folks do and I was just as thrilled as I was 42 years back. You can watch the episode on my YouTube, IGTV and podcast channels: https://youtu.be/5JTlgZBSZYk