Decline and fall

In the last three months I’ve spent hours daydreaming as I shell peas. The pods are fruit, and the peas are seeds. “Is it only in legumes that we throw away the fruit and eat only the seed?” I asked The Family in March. I got a severely blank look in answer. Pinterest threw up a slew of recipes for using the heaps of succulent pods, but warned that the garden pea pods that I had in front of me were not very good to eat. In April the pods looked withered and dry. Now in the middle of June the pods are definitely sick, and sometimes the peas too. “Is the world breaking down? Has agriculture collapsed?” I asked The Family. She looked at me and said “Peas are grown only in winter.” I persisted, “Why are they moldy? The world outside must be decaying into chaos.” Practical as ever, she said “Our bhajiwala is turning a profit, selling us the worst preserved peas at inflated prices. I’m sure Colaba market has better peas.”

I pushed away the dry, desiccated, sickly heap of pods in front of me to make space for my laptop. Escape into history is easy at such times. Peas (Pisum sativum) still grow wild around the Fertile Crescent where the first domesticated varieties have been found in archaeological digs dated to 11,500 years ago. In eight thousand years peas spread across Asia and the edge of the Mediterranean. I wonder about those distant human ancestors of ours. Did they know what they were doing? Did they reason like us, observe and think, talk to others, share their findings? We still live in the shadows of their revolution, domestication of plants, agriculture, whatever you call it. A room or two in our modern houses are given over to the lifestyles they developed: storage of agricultural produce, bowls and cups and plates, the hearth for cooking. How different were they?

Simple lunches

Another day in lockdown, another simple lunch. The Family says she’s surprised herself. She’s developed into a very enthusiastic cook. The pumpkin that you see on the plate is a completely new recipe, and came out very good. The cauliflower with peas and the dal are simple quick things that we’ve been trying out for long. A plate like this is a regular lunch opener for us. For the last two months some kind of a chicken follows. During the lock down we’ve not been able to get any other meat or fish. And now we find that the epidemic will take at least a year to play out. But its already getting ugly in Mumbai. Critical care facilities are swamped, although more quarantine beds are being created. There is a lot of confusion about testing and hospitalization. Best to stay at home and continue trying out new recipes.