Do We Eat The Idli Or Become The Idli?

Asks Raveena Joseph as she writes about food as a coping mechanism in the times of Covid-19

- Raveena Joseph

If the age-old saying, ‘you are what you eat’ is true, then under COVID-19 conditions, we are all possibly a ‘khichdi’ of the most unhealthy ingredients. Think crispy golden fries, creamy dalgona coffee, cheesy customised pizza, saucy homemade pasta, more sauce just to make the lockdown yummy, and once you’re done adjusting the belt on your tummy (who are we kidding, people are hardly wearing pants during this lockdown), we can move on to moist banana bread, yeasty sourdough and whatever other internet cooking challenges you may have bought into.

In a world where we only have access to essentials, and essentials include food, isn’t it obvious that the world would indulge gastronomically? The internet has been abuzz with many posts, photos and videos about the most aesthetically plated meals made at home, nudging others to replicate and plate the same recipe. New home chefs are emerging as a consequence of coronavirus. Men who’ve never entered the kitchen are cooking. Lifestyle channels, to indulge the need for fine-dining, are constantly scouring for restaurants that are open for take-away and delivery — even if said fine-dining now comes in tightly sealed plastic boxes and wooden cutlery. Sending dessert delivery is becoming the most popular gifting option of the season — a socially distant and acceptable sign of solidarity and support. Overall, this has been a rather scrumptious season.