I am curious about ingredients in foods served.

Can you guess what’s below the nuts and seeds?

No?

Let me tell you below the seeds is a big fat omlette with herbs. Try it.

The cost of tomatoes have soared, so we are using it sparingly. Nevertheless, it tastes good with less too.

The nature of ingredients tell us what to do with it. If one ingredient can be substituted, I substitute it with other.

For example, I use curd if I do not have lemon. I used tomato for colour or replace it with red chillies.

I like roasted red chillies in mashed potato. I like green chillies with coriander leaves.

Moving from food to apparel. I mixed and match my clothes. I buy everything separately and then mix and match so it saves my money.

For hair colour, I prefer natural henna or coffee or tea leaves on various proportion.

When I stitch something I find out what type of thread will be durable.

For make up I bank on a moisturizer like coconut oil. When I am at home I use only mustard oil. If I need a face wash I use turmeric and chickpea powder.

I also use residue from my food like a bit of chapati and milk for a face wash. I also scrub my body with wheat flour mixed with curd and turmeric.

When I cook, I stand and do some spot jogging to avoid leaving my traditional kitchen.

I am very curious about the compounds that make up bitter leaves such as neem, jasmine, and so on.