Just like that

  I am not a fan of cooking. And I make no bones about proclaiming it. However, to my surprise, of late I have become a sort of an expert in the smoked style of cooking and have been churning out a variety of dishes day after day. And no, I haven’t got a new barbecue or an oven.  Since I couldn’t put my finger on what triggered this spree, I decided to pass on the credit to the back-to-back episodes of MasterChef Australia that I have been watching ever since the start of the pandemic in Star World. (I choose to ignore the annoying Koffee with Karan that always gets tagged along with the cookery show.) I now invariably end up naming my smoked items in some fancy chef terms that I picked up watching the cookery contest. Be it, eggplant with spicy lentils and herbs (sambar), mixed veggies in coconut and yoghurt sauce (avial), greens simmered in spices and coconut (arachuvita keerai) or even Indian wafers (appalam), the smoked list doesn’t end!  I can hear my son grinding his teeth in