Random thoughts

#RandomThoughts  Nothing gives more pleasure in the morning than having a couple of rightly done poached eggs at breakfast with toasted bread and a cup of black coffee.

Eggs can be had boiled , scrambled and as omelette too. It remains as tasty. In fact hard boiled and semi boiled eggs have their own set of supporters . And scrambled eggs or an omelette can be innovatively done with additions. But , as a test of culinary skill , poached eggs are way ahead. Because it's so simple to prepare them but so difficult to get the right shape , texture and taste.

A truly done poached egg should neither be burnt at the bottom, nor the yolk should be running around when poked. Again, they can be done with oil which is easier and on water , which really needs finesse and a good flat pan with thick bottom. Importantly, it also depends on the mood of the cook .

The yolk should resemble molten butter and retain the smell. Just a dash of salt and pepper and well , you have your minute of unalloyed joy as your taste buds welcome it to a hungry stomach .

Bon appetit and have a wonderful day. #vignettesoflife

Summer morning

The summer morning
came dressed
in a thin veil
of mist
sequined with
shimmering dewdrops
to be conquered
by the lustful sun rays
in a passionate kiss
of surging heat
to total capitulation
on the green meadows

#JustArunangshu

Dahinomics

#Randomthoughts OK , so I have often drooled about the Kolkata Rosogolla and has been generally letting a sigh about how   they are priced higher in Mumbai . But today something I noted makes me change the perception to the opposite side.

The price of Dahi (Sour Yoghurt ) in Mumbai is generally Rs 80 per kg at the neighbourhood milkshops. So imagine my surprise when after buying a pau (250 gm) of Dahi ( sour , not mishti) , I had to shell out Rs 50 . On enquiry , the shopkeeper said with a smirk - "200 taka kilo Dada " . That set me thinking , about perspectives , economy , market forces etc.

Though Bengalis are famous for their sweets made from milk , the use of Dahi as a food item is not widespread in them. Of course, they love their 'Mishti Doi' which is actually a form of custard . In other parts of the country , Dahi is a regular food item and people have it everyday with their meals . For me personally, it is a staple breakfast item . 

As I dwelt upon this experience , I wondered on the price differential of Dahi in Mumbai and Kolkata markets and the huge arbitrage for the taking. I don't know why the cost of Dahi should be so high in Kolkata , compared to other places . I can just guess that it follows the simple and basic rule of economics - Demand - Supply equilibrium. Also how this factor changes with geography and cultures. Dahi is not in demand here . So it is produced in lesser quantities and most of the raw material is diverted to other products like Rossogolla , sandesh etc. Low production of Dahi creates more demand for it and jacks up the price. 

Am I right as a budding Nobel laureate ?☺️😊