Having spent most of our younger years on Madurai, we grew up on traditional and nutritious food that was served with care and affection. Since it was easily available, we took it for granted. Once we finished our graduate studies and went abroad for work, we found it difficult to adapt to the different food habits there. Though we fed ourselves to keep ourselves afloat, there was something missing.
For the first time in our life, we realized the value of home cooked meal. The taste tradition that was still lingering on our memories. Without the presence of rice as staple food, the use of lentils and spices, dried red and green chilies, coconut, and native fruits and vegetables our lives felt empty. Yet we somehow survived as we prioritized our career instead of or culinary preferences.