The lockdown days have inspired many to forge a special relationship with their kitchens. However, this is also the time when lots of people realized the real ‘nature’ of the most important space in their homes.
Minimalism has been the motto during the lockdown days and it started in kitchens. Many tried saving fuel by turning to the good old firewood stove. Finally, the moment has come for the old earthen vessels, that weren’t used on gas stoves, to shine! However, many complain that cooking on firewood stove is harder as the firewood needs to be adjusted constantly. Besides, the smoke stings your eyes as well.
The demand for the freshwater fishes like kozhuva (anchovies), koori (cat fish) and nanku (sole fish) has gone up since the lockdown was announced. Cutting the sole fish is quite tricky as you have to carefully take off its skin. In case the fish is still alive, you could end up hurting yourself. Lockdown days sure would teach a lesson or two for those have, until now, only eaten the food that someone else had cooked for them.
Binge watching cooking videos and food vlogs has been the trend during the lockdown. Many parents say that even their kids as young as three-year-olds began asking what dishes they had cooked for lunch or dinner. Kids are the ones who always inspire their parents to try out something new in the kitchen or experiment with the ingredients. Many kitchens have set the stage for domestic ‘revolutions’.
The lockdown has forced people to turn to their backyards for fresh and organic produces. From mangoes and tapiocas to jackfruit and yam, there are lots of edible things that you can find in your yards. Besides, sharing these with the neighbours makes relationships sweeter as well. However, many parents complain that their kids do not like eating local ingredients like taro or yam. But some others still prefer the goodness and the unique earthy flavours of these incredible produce that are locally available.
