At Delfino 7 Apr 2020

We had stocks estimated to last till 14 April, the last day of the ‘lockdown’ as announced by the PM on 22 Mar. Not that we were running out of daal-chaawal-sugar-oil-soap, but since the news hinted that the curfew might be extended, we went shopping. To avoid a crowd, we went immediately after lunch, the hottest part of the day. Others had the same idea, for there was a crowd outside Delfino’s, our closest ‘supermarket’. All the small grocers and other shops in our area were shut, although the CM had requested them to stay open for 24 hours. Considering that they are usually shut most of the day anyway, didn’t expect anything different. A few did open for an hour or two in the morning, as was the usual routine pre-Covid-19 anyway, to sell milk-bread, onions-potatoes and maybe cigarettes-chai and then pulled shutters down. At the best of times these shops sell wilted, soggy ‘fresh’ vegetables. Except the ‘horticulture’ sheds. These days, hawkers who sell the local farm-produce have hiked their prices. We pay them what they ask for. In the Delfino’s compound, a shamiana had been erected to give shade to the customers waiting to enter. Small white circles were drawn to indicate where we could stand, 1.5 metres away from anyone in front, behind or to our sides. Like chess pieces, we stood, waiting to make a move when the Security chap indicated we should/could, when someone exited from the payment-counter at the other end of the shop. He sprayed the handles of the trolleys and every palm with a lemon-smelling disinfectant before entry. As senior citizens, we were entitled to break the queue. Shri Husband, a stickler for ‘go by the spirit not the letter of a regulation’ said we should go when our turn came, as it wouldn’t be fair to the younger folk. ‘We’re in good health and it won’t take long,’ he said. Strange how he’s patient at the oddest times. Not with me, but I’ll save that for another article. Every time a young person’s turn came, a senior citizen turned up and went ahead. Stay, ordered Shri Husband and I shifted from one foot to another and back, smiling through my mask at a woman standing across the square, who had focussed her spectacled eyes on my huge canvass bag. When she didn’t smile back, I folded the bag and pressed the creases to spite her. Little else to do. When my turn came, I exchanged four cardboard egg-trays for coupons. Two bucks per tray is what Delfino’s takes off the bill. I stuffed the coupons into my wallet. I have a collection of those coupons. For some reason, I do not remember to present them at check-out, so they accumulate. “The lockdown hasn’t made a difference to your memory,” Shri Husband remarked after we went home. Snide. I should never have mentioned the coupons to him. Inside Delfino’s, there was quiet music, air-conditioning, no jostling, pleasant staff. No Amul buttermilk, but milk aplenty. No kurmuras, but poha available. No mutton, but beef and pork looked fresh. No toor or moong dals, but urad and masoor were in stock. Our favourite rice, ambe-mohar, the ponni-rice for idli, rava and the flours we love—jwari specially—were available. We aren’t into insta-foods, but I noticed that the noodles, bottle-can-and-carton shelves were empty. Maybe customer-habit researchers are doing a study? Convinced that the electricity-department wasn’t letting us down, we bought butter, paneer, peas from the frozen section. Oil, soap. Once I’d run through my list, I reached out for non-list items—snacks, sauces. Shri Husband was impressed (rare!) that I had made a list. Like budgets and dusting, it’s on my never-to-be-done things. But these are unusual times we’re living through and persons (being politically correct here) like me in other parts of the planet must be doing the same, I imagine. I saw other trolleys piled high. Were they stocking for six months? Was I doing something wrong by buying for just another four or five days? Influenced by the others, at the chemist, we decide to buy a month’s medicine. I walked out pleased that I had ‘everything’ now. Coconuts, curry-leaves, green chillies, drumsticks and pumpkin flowers we get from our compound. The nustekar blows the horn every alternate day announcing the arrival of a scooter-ful of fish from Betim. Bony, scaly, down-market ones, but they’re a good source of protein when we’re tired of eating eggs. What I can buy at and around my house, I don’t buy from any supermarket. Like leafy vegetables, alsande, chawli, tambdi bhaji, etc. I must admit, and not reluctantly, that Shri Husband is a good house-husband. Sweeping, mopping, washing he does, and happily. Possibly because I’m tidiness challenged. He lends a helping hand in cooking, chopping, clearing, too. Through Facebook and the Whatsapp groups of my schoolmates, ex-colleagues and other acquaintances, I have gathered that many husbands around the world are as kind and supportive. There is no way I will let him read this paragraph, let him know I am fortunate. Might change his persona. This is not the time to disturb status quo. After the Delfino trip, after putting things away, I sit to check messages. I have friends in ill health. One is living by herself and missing face-contact with other humans. One cousin is unhappy to be imprisoned in a tiny flat with unpleasant family-members who are not talking to each other, for twenty-four hours, day after day. One is an alcoholic getting severe withdrawal symptoms. One is worried because she cannot reach her daughter on phone or via the internet and doesn’t know what to do because the daughter fiercely protects her ‘privacy’. Contrary-wise, many are enjoying their solitude, the company of their partners/pets/books/music. A very few, like me, are grateful that life has been, so far, good, that I am able to have excursions to places like Delfino’s. Approaching 14 April, I say, que sera, sera.

A Festival of Scraps and Leftovers.

What’s the word for the last gooey rice-and-gravy slurp of a meal which we Indians 'mop' up with our fingers? I can’t get up from a meal unless the plate is ‘wiped’ clean. Four fingers of the right hand caress the plate in a circular, scooping motion. Some law of physics attracts and holds together near-liquid dal/curd combined with a quarter fistful of rice, flavoured with the last bit of fried fish or dry vegetable. It’s a skill as complicated, but messier, as eating non-filleted fish with chopsticks. It’s childhood conditioning: ’don’t waste food’. How my polishing a plate would help anyone starving anywhere in the world, I didn’t understand, but the mantra stuck. There were more ration shops than private grocers where/when I was a child. In the early days of my marriage, I often cried over curdled milk (no fridge), collected multi-ingredient one-pot-meal recipes (I owned ONE kerosene-fuelled wick-stove), and cooked with whatever was seasonally, locally available (nation-wide transportation was primitive). Erratic electricity supply meant undependable running water. I enjoyed solitude in remote corners of Uttar Pradesh, through bitter Kashmir winters, drought-stricken Tamil Nadu and in Punjab through its troubled years. Cellular phones, cable-television, and the internet were decades away. I learned from neighbours/acquaintances ‘make-do recipes’ with whatever the neighbourhood grocer sold. I became clever at creating recipes out of odd ingredients. Be informed, there’s madness in the methods. I’ve always had a pukka roof over my head and enough food on the table to welcome guests, but because of circumstance, frugality ruled. So, when the lockdown was announced, I went into kanjoos-mode immediately, stocked until 14 Apr 2020. Gas, check. Oil for cooking, check. Milk powder, in case fresh milk was rationed and we had problems with the fridge. Rice, for making idlis and dosas, too. Flours -- wheat, jwari and nachni. Pulses -- rajma, chana black/white, matki, kuleeth, moong, masoor, alsande. Onions and potatoes. Fruit and fresh vegetables that lasted, like gourds and apples. Masalas. Sugar. Soap and scrubbers. Eggs, bread, butter. Done. Since we can’t trust the voltage in our village, I chose to not stock anything that ever swam, flew or trotted. The freezer held icepacks for predictable headaches. Presently, all vegetable trimmings, rinds and peels are used to make stock for soup or dal, or grated to plump up polle. Early every morning, I soak a fistful of a whole pulse. Shri Husband, peering to see what I was typing, said ‘soaking a pulse’ sounded strange. So, to rephrase: I soak a fistful of one of the pulses mentioned above. And not in rum/brandy as Shri Husband hinted; plain water works. After sunset, I strain it and allow it to sprout overnight. The following morning the grains’ nutritive value is increased multiple-fold. (A good way to cheat price rise, too; you get more value per rupee spent when you soak-sprout seeds). A different pulse is soaked each morning, for variety. After pressure-cooking, I add to it cut drumsticks and the odd pumpkin flower, both freshly plucked, and cook again. Salt and dried kokum bring alive the curry, a tiny piece of jaggery neutralizes the tanginess, a pinch of haldi and spoonsful of the impulse-driven masalas are added. Lastly, I temper it with mustard-cumin-methi seeds and some curry-leaves, again freshly plucked. The last sentence is the post-speech ‘Jai-Hind-Jai-Goa’ of every recipe. Mandatory. Occasionally, I garnish with a spoonful of fresh coconut gratings and a few chopped coriander leaves, the metaphorical ‘icing’. There are no restrictions on playing around with ginger and garlic for those who swear by their medicinal properties. Gardening and I are incompatible. But, in times like these, I rise to the occasion like a German hausfrau during WWII. On Day 1, I buried the sliced tops of onions and garlic in soil in a discarded plastic container. Two weeks gone and I have micro-greens for salad. When, in 1969, the Shiv Sena riots to chase away all ‘Madrasis’ introduced me to my first curfew, I was twelve. Cauliflowers, carrots and peas were luxuries, then. Mother used pumpkins and bottle-gourds to make interesting baked dishes. I boil cubes of the gourd/pumpkin flesh, mash coarsely, add salt, pepper, dried herbs, oil/butter, sautéed cashew-nut bits, grated cheese to taste, some milk-powder, blend an egg into the mixture, then bake until set. I don’t worry about proportions unless things go terribly wrong (much like governments worldwide). Retrieving/salvaging takes a lot of imagination. Shri Husband, intruding: “You should know. New mistakes every day.” My Goan genes miss xit-kodi. Unusual times call for sun-dried, gas-roasted Bombay-duck/mackerel, whose smell I love and most non-West-Coasters abhor. My logic: if people can have nutri-nugget korma (ugh!!), no reason why I should not have salted shrimps with brinjal. My stock of dried fish is packed in ten—ok, exaggerating—four layers of plastic bags, each held firmly with a rubber-band. These packets are kept safely in my grandmother-in-law’s heavy-gauged, tight-lidded brass dabba. I removed my virus-proof mask to sniff the stuff before I put it on the gas to roast. Love that raw smell. Shri Husband spent that morning in the balcao. I should do it more often. I was living through an ingredients crisis; the internet told me tomato leaves were edible. We had them as a side dish, lightly tossed in garlic butter: served that plant right for not producing fruit. Snacks comprise fried peels of gourd/pumpkin. Potato, that import by the goras, now beloved of Indians as stuffing in another import, samosas, unites humans from Alaska to Australia. “Other than the Corona virus?” quipped Shri Husband. Lockdown means monotonous meals, a reminder that I have food. Hunger, an indication of good health, unattended can lead to illness, death. I watch in dismay workers trudging home, pockets empty, stomachs rumbling. Curfews are often indefinite. This one’s unrestricted, planet wide, a first. I would kill for mangoes with cream right now. Or a bite of ripe banana. Others would kill for scraps and leftovers. If the virus doesn’t get them first. ---------------------------------------------------------------------------------------------------------------- Sheela Jaywant is a humour columnist and short-story writer who likes to hear from her readers on sheelajaywant@yahoo.co.in