BITTERNESS IS NECESSARY TO BALANCE not only flavor but the struggles and realities of life. This was a lesson I learned early when I decided to become a chef and not a doctor as my parents had hoped. That was a big shock to my parents, despite me showing so much interest in cooking with my grandma. Truth is always bitter. Being raised a strict Brahmin, in which the consumption of meat or seafood is a sin, my family was completely against my chosen path of study and believed I was disrespecting my culture and traditions. It was an immense struggle to make them understand my new path of study, but my decision to become a chef was fueled with the good intention to feed people beautiful food.
From a young age, my parents taught me a saying: “Annadhatha Sukhibhava,” which means, “God bless the provider of food.” It is a way to express gratitude to one who provides or serves food, and using this line of reasoning that serving food is as sacred as being a devout Brahmin, my parents finally relinquished. Looking back, this clash with my parents was necessary to balance out all the good fortune to come…
Bitterness is one of the six rasas, or flavors, alongside salty, astringent, sour, pungent, and sweet, which form the basis for every meal. Indians believe that bitterness is necessary in life to balance the system. Bitter foods often have a high medicinal value, while bitter vegetables and spices can enhance the other flavors in a dish.
Spices such as turmeric, cumin, and fenugreek also have bitter characteristics. While cumin seeds are slightly bitter, they add a sweet aroma to dishes. Ground turmeric is highly regarded for stomach and liver ailments, as well as treating cuts or wounds, while anyone with a sore throat is advised to drink milk with turmeric. Turmeric is also an excellent preservative, which is why it’s used extensively in Indian pickles.
Fenugreek is the most interestingly and distinctively bitter spice. Its medicinal qualities have been recognized since ancient times. Among its many attributes, the one people will appreciate most is its ability to reduce flatulence. The young leaves, called methi, can be used in salads. Most importantly, fenugreek is a valuable base note in curries. It’s one of those essential scents that help you recognize Indian food.
And so it is in life too. Without the bitter struggles of my early years, I would not have recognized that being a chef was exactly what I was supposed to be.
