Reads, Writes, Eats and Cooks
The 2015 December issue of Saveur includes a Bitter Melon tofu stir-fry recipe. It reminded me of my grandmother who would, much to my childhood discontent, insist on starting every lunch with Bitter Melon Bhaji. Worse, she would offer the second course, usually a delicious light fish or chicken curry, only after evidence of a finished bitter melon plate. Bitter Melon was the unwelcomed gatekeeper of lunchtime deliciousness.
My grandmother was a staunch believer in bitterness, a Bengali version of the British stiff upper lip. For her, all sweetness came at the price of bitterness. “The more you laugh, the more you’ll cry,” all the cousins joke. Bitter Melon wasn’t a vegetable, it was a philosophy. I had misinterpreted the lesson as a prescription to avoid the sweet, in order to avoid the bitter. Instead, it should be: accept the bitter and the sweet, equally. It makes life full and robust, a meal savored and stretched between bitter, salty, spicy and sweet. An appreciation of bitterness maybe a taste that is acquired by diligent practice and age. My love of cooking is no small part due to my grandmother’s slow, methodical, everyday practice of cooking. Here’s to you, Bubu.
I’d like to bring bitter back as a taste to be savored along with others, instead of avoided or feared. This is my bittersweet New Year’s Resolution: To finally embrace the Bitter Melons of my life.