Note from Editor
Hello! Welcome to the 9th issue of We Have Food At Home! Today, we have two poems from Rupsha that reply on the specificities of memories and dishes to help us visualize the spices and ingredients that the narrator remembers. The colors, flavors, and blends evoke grumblings in my stomach and help me see what the poet has seen—the beauty of these words lie in how distinct they are and the love they are surrounded by. Often, writing comes out of a place of pain and sorrow. These memories instead reside in joy, happiness, and the power that is held by a union only food can create.
What are some of your best food memories?
Stay cool if you are in the summer!
Padya
S Rupsha Mitra
S Rupsha Mitra is a writer and poet from India. Her works have been published in London Reader, Mekong Review, and North Dakota Quarterly.
Foodie memories
As twilight touches the landscape of our lives Let us deeply seep in the memoirs of drowning like soft ecstasies how things arrange themselves birds in the sky, the ferrywalahs, the jhalmuri, the chop bhaja and splendid coloured ice creams I wish to take a bite of the strawberry your favourite flavour and glisten in orange light to let the tongue bathe in the chutney of paprichat, summer evenings like this fall as curtains of love recurrent chaotically foodie affairs of love in spices of remembrance garnished in perfect platter of time never to be forgotten its aroma is beyondness to be cherished forever as I do everyday.
Gastronomy
Foodaholics assemble to celebrate the tenderness of Lal maas and Kadai kebabs on Sundays when kitchen halls spill light and I whisper with spice mist and taste of imli in the tongue. The smell of garam masala reaches me with a pure essence that cures the burnt out state of us all. It is magical to be part of this gastronomical story like woven bonds how blended masala tie us in togetherness a symphony of love never to be forgotten.