A MasterChef’s real headache.
It's not about his skills. Not about shortages in utensils, spices, or raw ingredients 🙏
It's the level of insensitivity of the taste buds of the fellow who is going to approve his culinary skills 😭.
Luckily, I am kept away from kitchen ( that's the rule in South Indian kitchen 🙏😥. Females seek to retain their relevance, only by banning the male from filling even a “purely temporary vacancy”😜).
Had I been asked to participate in a cookery contest, for sure, I will INSIST on a certificate, signed not earlier than 1 hour, by 2 specialist doctors —tongue specialist & a neurologist 👍. A coated tongue can ‘feel' only the hot spicy 🔥. A defective neuro network can't maintain “data integrity” of messages from taste buds to the organ brain. ( Please ‘think’ of the precarious fate of a MasterChef who is an expert in conveying “sensuality” through his dishes, much to the embarrassment of famous lovers, who can bewitch, planting a kiss!!! Taste buds ‘need' sensitivity 🙏).
A very mild entrance exam ( unlike the NEET) for a new bride is when the mom-in-law suggests “dear child, please add salt to the sliced ash gourd cooking on the stove”(that dish has no spice, not even water😥. Salt makes it release the water needed. Among spices meant for ‘taste buds’ salt is the trickiest. And as a sole participant in the dish called “Olan” salt is a dictator 😜.
I am incompetent to talk about kitchen wizards in cold places🙏.
But, at warmer places, Kerala specialises the-most in pampering the MOST sensitive taste buds 🙏. As we travel north, spices get intense😥. Punjab doesn't need hot pickles at all,😜. Main dishes feel like pickles. In the middle east, the main Judge between the 2- judge-bench( taste buds & nostrils) is the ‘nose’. Spices exuding fragrance wins the contest, not the ones pampering the taste buds.
Kerala ‘deals’ with even the nervous system of vegetables and fruits 😥. Ancient guys name the day(like 7th day) of watering, ( of a particular banana) missed by the gardner. Rings around the main spine of fruit store the ‘data’ of nutrients pumped-up date_wise 😜. Tastebuds need sensitivity 🙏.
Cocoanut tastes very differently when grated, chopped, sliced, ground, pulverized or ‘burnt’ partially 😥. Traditional Chef-experts display their mathematical_skills in each of these 6 ways of using coconut kernel, in permutations and combinations of other spices, vegetables and ‘stages of cooking’. Mind-blowing number of possibilities. I struggled perfecting the plain “chutta chammandee” to my satisfaction 😜. ( I don't OUTSOURCE the test by tastebuds 😥. Mine work well, at 70+ still). Chutta chammandee is coconut pieces burnt on wood flame, and ground on stone and pestle, manually with few spices added patiently, stage wise.
Kerala specialises in intricacy at subtlety 😜. Jaggery and ghee( clarified butter) need to hold hands all_the_while, and walk into the ‘core’ of the rice grain which is just puffed up while being cooked, waiting to be fully cooked. These two guys wait in the core of the cooked rice grain till the bite releases them, only to be instantly grabbed by the tastebuds of the diner. Next millisecond, the saliva intrudes to dilute the flavour 😭🙏. This dish is a sweet porridge “nei payasam” and a prestigious ‘offering’ at temples consecrated with mega_sophistication called “Tantra”, a combo of yantra & mantra. Imagine, when a wizard among tantric priests deploys his spiritual powers alongside his MasterChef expertise in a nei_payasam, and energises it invoking the energies from the consecrated deity, and allows the devotees to enrich their body and spirit as neivedya-prasadam 🤣🙏🙏🙏. ( Today, all these aspects are diluted, when the mind becomes hell_bent on patronizing only commercial thoughts 🙏.
As if to complicate the cooking skills further(😭), Kerala specializes in forging unique alloys of 3 to 5 metals, to be used for ‘special’ dishes. Few radioactive substances which got heated at 3000°c in the belly of earth for centuries, spewed out, cooled and became porous red mud-rocks. These radioactive substances became “embedded software” when the mud was used to shape the alloy vessels of brittle and heavy type(bell metal). Food cooked in such traditional vessels borrow microscopic bits of radioactive substances too! 😥. I don't know if the neuro-network can ignore completely the effects of radioactive substances, while transmitting taste-data from the tastebuds to the brain 🤣
Well, that was my crazy view point of cooking skills around the place which nourished me 🙏
Tastily yours,
psn(10 Oct 2026)
PostScript: a private secret .... I managed making a masala with 36 ingredients, twice in my life ( successful both times🙏), and took 6+ hours of manual grinding on stone and pestle each time 😥. Pure magic, when 6 of the ingredients, when ground have only a week's shelf life maximum, but held on for 6 months, in fridge, the taste increasing with time! But my helper was my sister, who is no more 🙏. And masala ain't my bijness 😜