Why did so many people eat meals at APJ's
home, when he was
child?
Answers
Answer:
Growing up in Delhi in the ’40s, food writer Madhur Jaffrey in her book Climbing the Mango Trees, recalls tables laid out in utter fearlessness and abandon at her home: breakfasts of three kinds of eggs and bacon; lunches of deep-fried phulkas and bitter gourd stuffed with fennel – all made fresh in the home kitchen. Dinners of ‘English food’ (soup and toast) and ‘Indian food’ (rogan josh, meatball curry and chapatis with dollops of ghee). This was a world still innocent of the power of margarine on the table as food and as idea.
“Till the ’70s, whole-wheat flour was traditionally ground at home or got from the local stone chakki mill,” says nutritionist Ishi Khosla. “Oil used to be cold-pressed. Now we get processed flour and oil. Jaggery, which used to be a breakfast option, has been replaced by refined sugar. Margarine, which people now think is a great low-fat substitute for butter, actually can cause body inflammation. It makes people prone to heart disease,” she says. Has obsessive thinking about what is low calorie and low fat actually overhauled the diet of the Indian family?
“Food, for Indian families, was something to put in the mouth, what was there to think such a lot about it?” asks cultural commentator Sohail Hashmi rhetorically while talking of his childhood. “I had four siblings. My mother had no time for customisation...which food suits which child etcetera. What was good for one was good for all,” he adds.
Answer:
There r 6 members in Adul Kalams house... But Abdul Kalams mother invites many people at meal