More foodblogging Bristol
Part 1 here. More proof of my housewife-ly skills.
Exhibit a) “Typical South Indian”
Carrot சாம்பார்: 
& சாதம்: 
(Aside: When people accuse Madras of being a ‘idli-sambar’ place, do they realise how cosmopolitan that is?)
Exhibit b) “Typical North Indian”
राजमा और चावल: 
& चन्ना: 
Exhibit c) “Typical Italian”
Penne al’Arrabiata with Garlic Bread: 
Exhibit d) “Typical Western European/American”
Smoked Salmon: 
I must confess, the smoked salmon is not my preparation. Dave, a classmate, brought the salmon and, um, made it for us as part of a large Christmas lunch.
In which Chandrachoodan is ready to be married off
I made Lemon rice for lunch today. Three or so days ago, it was Carrot saadham and Velirikkai pachadi. I have already shown you how I make soup and stuff, and can whip out a good Rasam any day. I cannot sing, but appreciate good music. I am calm, humble, and homely.
In other words, I am the perfect middle-class housewife material. All prospective grooms, pliss to come ponnu paathufy.
On the other hand, to take this post firmly into androgynous waters, I am a Real Man TM. I ironed my own shirt for the first time since coming to Bristol. (Because till y’day, I didn’t posses an iron, and academia doesn’t appreciate knife-edged creases on your shirts as much as they look for it in your 5000 word essay.) But coming back to the point, I ironed my own shirt, and a few trousers and a boxer, all alone in true RealMan fashion.
That gives me three career paths to explore if the aforementioned 5000 word essay (and its brothers and uncles and bastard sons) all go up in flames. Housewife. Small time cook. Roadside isthiri man.
Foodblogging Bristol
I’ve discovered the joys of cooking, and rediscovered the joy of setting things on fire.
The one thing I make on a daily basis is soup. Here’s how.
Veggies: 5 of my 5-a-day food. 
Preparing stock for soup. I go for the simple, “throw veggies in a pan and boil till mushy goo” approach to making stock.
Once the stock is ready (seasoned with salt, chilli powder and lemon rinds), I filter out the vegetable matter and get this. 
. This is both my basic soup and stock for further experiments.
Since I am the good baai from Madras, 
rice and vegetable kootu/sabzi
Also because I am good boy from Madras, 
Vegetable Biryani, in the making.
Over the next few weeks, I intend to explore the frontiers of Indian cuisine, and as my crowning achievement learn how to make Paneer Butter Masala.
About
Chandrachoodan Gopalakrishnan is a copywriter, photographer and goofball from Chennai. He is also an archaeologist, historian and a city lover. He is currently a documentary film-maker and desk-monkey for a film production house.
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