Eating to sustain and hogging for pleasure, however short-lived, are different kettles of fish. Thanks to the factor of wide choice in the land’s time-honoured cuisine, a legacy handed down by its generations over several centuries, eating for pleasure without resorting to hogging is no big deal. However, the dishes that are an integral part of the country’s long tradition are now obliged to contend with the host of exotic menu on offer in star hotels despite their cost to the connoisseurs who make no bones about splurging their money. Many of these dishes favoured by the youth of our times, are still beyond the senior citizens in the matter of their ingredients, how they are made and even the proper way of eating. Pizzas, pastas, pastries, noodles and doughnuts don’t figure in their menu. Even as their impact on health is beamed through all avenues of spreading knowledge, there doesn’t seem to be more than a miniscule fraction takers among the millennials while the seniors have no option except to notice helplessly. Food preferences seem to have their seeds sown in childhood itself, resisting change from the stubborn habits subsequently.
Lush literature, both originating in the land’s ancient texts and publications in book as well as other forms, not to forget the encyclopaedic internet, concerning food consumption consistent with wellness can be accessed effortlessly in our times. Bugged by the hurry-burry of life nowadays, that stock of knowledge doesn’t qualify to be even described as information that should be taken note of.
