If it were not for the LAST MINUTE, I would't get anything done!!!

To think for too long about doing a thing becomes its undoing BUT the sooner we fall behind, the more time we have to catch up.

It's the REALIZATION that one is FALLING BEHIND which by itself (in most cases) works as the Starting Switch to stir us into taking suitable action.

I am the king of Procrastination. But only when it comes to doing things for Myself. I love it, but it does exasperate others. I still prefer to wait. Correction...... ' Procrastinate ' . This word possesses the innate competence to make Indecisiveness sound like a Virtue.

They say 'Things will definitely come to you if you wait, but you run the risk of inheriting the leftovers from those who have taken the effort to hustle ". I for one don't buy this or feel threatened enough to launch myself into knee jerk action mode. By Hustling you may get the best seat on the Plane but it may be the flight one shouldn't have taken.

Hustlers don't preserve themselves and very rarely last for the long term. No point in living life like a Shooting Star for that fleeting moment of glory.

Somewhere between HUSTLING and PROCRASTINATING lies the realm of THINKING THROUGH which usually gets smudged between our misplaced promptitude to do things or the laziness to adjourn tasks on hand. It does pay to read the small print, because in real life the Large print gives but the Fine print takes away.

When I have to do things for others, I tend to accomplish the tasks well within prescribed deadlines, which in official matters usually fall due on a Friday. I have also over the years and after futile attempts of chasing a mirage realized that it was only Robinson Crusoe who could get everything done by Friday. The mountain of work with Deadline as its Summit continues to be a tough climb for me.

But now its time for me to let go the lapel of Lord Procrastination and head to the Supermarket only than can I meet my most important daily deadlines which I look forward to. That of making BREAKFAST, LUNCH and DINNER!

Its not a Fad. That thing called Salad!

I don't always prepare Rich, fulfilling and Sinful meals. Occasionally SALADS come to the rescue and serve the same purpose as competently as a Multi Course Meal, while delivering healthier nutrients to our systems.

Salads don't deteriorate in intrinsic natural value of its ingredients by going through the nutrient destroying process called Cooking and they can be prepared with Vegetables, Fruits, Meats and Sea Food, individually or collectively and thus boast of the rare gift of being able to please everyone.

What Salad is to a Meal, is what Conscious Restraint is to life. The art of knowing what to SAY or DO. But MOST IMPORTANTLY when to stop while still getting the point across without diluting the effect.

Indulgence is natural to us Mortals. But RESTRAINT never harms. What can be deceptively destructive is SUPPRESSION. Anything in MODERATION has never known to have caused damage to anyone.

Salad works as a Starter as well as a Main Course and it doesn't have to be un-interesting or tasteless or deceivingly fattening due to the Dressings. Eating Salads with fattening dressings is like watching an adult Channel dressed in a Monks attire.

I am human, thus Indulgent by default. But luckily, enlightened enough to realize that be it Indulgence or Restraint, both can be fatal if practiced in perpetuity. I neither subscribe nor adhere to Moderation as the only way of Life, but I try to use that as a springboard of excuse for occasional dives into Culinary indulgences. And that's where SALAD MEALS make a grand entry.

A Salad successfully fulfills the demanding requirement of being HEALTHY, DELICIOUS, FILLING and NUTRITIOUS. All at the same time. This THAI GLASS NOODLE SALAD definitely makes the cut in terms of all the attributes, which, while confining themselves to the holy territory of Moderation, do flirt with the persuasive borders of Indulgence.

INGREDIENTS : Thai Glass Noodles, Vegetable Oil, Shrimps (Or Tofu and Mushrooms for Vegetarians), Salt and Black Pepper, Red Chillies, Lime Juice, Fish Sauce (Vinegar and Soy Sauce), Sugar, Shallots, Coriander, Celery, Lettuce and Browned Onions (optional).

DIRECTIONS : Let Noodles Soak in water for about 10 Minutes till they are soft, then add to the Pot of Boiling Water, reduce the heat to Medium and cook until the noodles are plump and Glass Like. Drain in a Colander and rinse with cold water and cut in 3 to 4 inch length.

Pour Oil in Skillet and when hot add Shrimp or Tofu, season with Salt and Pepper and leave to cool.

Mix Chili, Lime Juice, Fish Sauce, Sugar, Shallots, Coriander, Celery and Shrimp (or Tofu and Mushrooms). Pour over noodles and Mix thoroughly.

Serve on a bed of Lettuce and garnish with optional crisp fried brown Onions.

Go ahead. Try making it and eat it to your hearts content without ever stepping into the guilt laden territory of Indulgence or Gastronomic debauchery and still emerge with the same satisfaction and facial expression that these otherwise sinful acts would bring about. Bon Apetite!

To know how good a Mughlai Restaurant is, First try their Butter Chicken

I subscribe to the school of thought where Gravy gets the pride of place as that is where the Chef's finer skills show in form of the Gravy's Texture, Appearance and Taste. The Chef may be a GOURMET Chef or THIS Chef or THAT Chef but what matters is that the Chef is a GOOD Chef.

Show me good Butter Chicken and I will point you to a kitchen from where a GOOD CHEF operates. Butter Chicken has become as basic to Mughlai Food as SA RE GA MA is to Music and that is the SA RE GA MA Dish of any Mughlai Restaurant. A Chef just cannot wish away this reality.

Butter Chicken tends to be very rich in Calorific value because of the Butter it contains and the Gravy just doesn't look good if the Butter makes a no-show. Most of the Chef's go the whole hog and make it a disguised heart attack on a Plate.

I try get around that by sauteing Onions and tomatoes till they are dark brown and then letting it stay in the refrigerator overnight. Next day when it is heated in a Pan, the natural oils from the Onion and Tomato ooze out and the gravy acquires the same consistency and appearance without the Butter.

For added effect run the Gravy through a Blender and add the standard spices with a dash of Chaat Masala. What you have is Gravy you may be tempted to dive into. But since that will be messy I decide to send in Pieces of Tandoori Grilled Boneless Chicken instead.

Depending on how good the Grilled Chicken is marinated, that tends to get over before the gravy, otherwise its a case of the tide going out first and those swimming naked getting caught. So the Grilled Chicken being deliciously good is equally important.

The testimonial to the best Butter Chicken is the Empty dish that served it, but now just has fingerprints of the ones who licked it clean.

Every job is a self portrait of the person who does it. Autograph your creation with excellence.

Finally my Doctor had to tell me to stop having Meals for Four. Unless there are Three other people!

There are certain very special Cuisines and Dishes one just cannot stop gorging on. Satisfaction just doesn't come until one has OVER eaten.

I don't remember being JUST HAPPY when an unexpected holiday was announced in School. I used to be MORE THAN HAPPY.

I don't remember being JUST JOYOUS on meeting my loved ones. I am OVER JOYED.

I don't feel JUST CALM after Meditation. I feel COMPLETELY ECSTATIC.

I don't feel JUST FIT after I exercise, I feel SUPER FIT.

I don't feel JUST LUCKY when I get an opportunity to Cook. I feel BLESSED.

Unless one adds an Adjective to what one is doing it makes the act just Mundane. And that adjective is PASSION. Passion is the wind that fills our Sails and propels us even after everything else has failed.

I am also FIERCELY Patriotic, but what is Patriotism if not the love for food one ate as one was growing up?

I grew up eating a very typically Sindhi Dish called Dal Pakwan which ranks right up there in the food chain and is to be savored with Fried Chili, Mint/Coriander Chutney and Imli Chutney mixed With Sliced Onions.

Boil the Chana Dal to Thick Consistency and the Dal is Ready (add Salt to taste). Make Maida Rotis and fry them till nicely light brown and Crisp and serve with the Chutneys. Garnish the Dal with a very light sprinkling of Dhaniya/Jeera Powder and Chat Masala and you are ready to go.

Sindhi Food, I can confidently say is the LEAST DISCOVERED Cuisines in the world but what it boasts of is nothing short of a very enlightening and tasteful Culinary Discovery. I am seriously going to experiment with more Sindhi Food.

And to hell with what the Doctor says, I am going to Cook for Four whether the other 3 turn up or not. If it is Sindhi Food, I can finish it alone! Do everything like the Sindhi's do. KINGSIZE! I am sure at least 3 of my Sindhi Friends will turn up:)

Fast Food is like Porn. Nutritionally speaking!

Anything good in life is either Fattening, Illicit or Illegal and Food is quiet at the top of that Pyramid of Sins.

The mind automatically veers towards what is not good for the Body, Soul and long term well being and we still derive immense pleasure from doing those things. Eating HEALTHY, BOILED, NON FRIED, TASTELESS food is as exciting as licking the glue off about 50 envelopes.

When one hasn't had the pleasure of Visually making love to the food and then ingesting it with equal passion, the mind is always frustrated and that prompts mortals to give up ones already weakened resolve which ensures that we plunge into a deep gorge of depression as soon as the sin is committed.

I still maintain that a great lifestyle could be SLEEP TILL YOU ARE HUNGRY AND EAT TILL YOU ARE SLEEPY but then one may not be able to attend his/her 40th birthday in person and that's not such a pleasant thought.

I hate being a Gourmet who thinks of Calories because it feels like a tart who keeps on looking at her watch, but it is still good to cheat oneself by making and eating Food which looks good, can be classified as Fast Food but still is TASTY and HEALTHY!

Try this Veg Burger. The Patty is made of Potato mixed with finely chopped Cabbage, Carrots and Coriander and then grilled. Served on a Burger bun with Light Mayo, Onion, Salad leaves and Pickled Cucumber. YUMMY!

I will have to be creative. If only Banishing hunger was as easy as Rubbing the belly as it is to Masturbate. Alas!

We are never Deceived, we Deceive Ourselves

The Holy Month of Shravan in India has tens of Millions of people turning Vegetarian. Thailand observes a similar Veg Month around the same time where a large section of the population (otherwise vehemently Carnivorous) go completely off Non-Veg and even Restaurants, Food Courts and Hawkers (who otherwise pretend to have no clue about what Veg Food is) have exclusive sections serving Veg Food which is highlighted by Yellow Flags.

It resembles a Sea of Yellow. Just like it must have been yesterday when Chennai Super Kings won IPL 3. I will not say anything about abysmally pathetic and rigged performance of Mumbai Indians! Sorry for the digression though.

The meaning of VEGETARIANISM in the Hindu psyche means the Food LOOKS and IS Veg, but here in Thailand you get VEG FISH, VEG CHICKEN, VEG PORK, VEG SQUID, VEG PRAWNS, VEG CRAB and every conceivable version of Non Veg looking Food made out of Rice Flour, Tofu or Soy.

This preparation is the Classic Thai Traditional Green Curry with Baby Aubergines, Brown Sugar, Mushrooms, Coconut Milk, Green Curry Paste, Lemon Grass, Kaffir leaves, Light Soy Sauce and Lime Juice. And one more magical ingredient.... VEG FISH BALLS which gives it the look of a non-veg dish and deceives the eater into first seeing that one is going to eat non-veg and further re-enforcing that belief when one actually eats the Veg Fish balls.

Heat the Oil in a Wok and add the Green Curry Paste and Sugar over high heat stirring with Lemongrass. Reduce the heat and stir the Aubergines, Mushrooms and VEG FISH BALLS (!!!) until coated in the Paste. Add the Coconut Milk and Light Soy Sauce till it begins to Simmer for about 15 Minutes and thickens slightly. Then stir in the Lime Juice. Serve it with Thai Jasmine Rice.

I do wonder what the law of Karma says about this. Theoretically one has MADE MERIT by abstaining from Non-veg while at the same time, through stealthy perception one has still DERIVED the pleasure of eating Non-Veg.

Would it be like saying I am totally FAITHFUL and absolutely CELIBATE but for the fact that I make do with a INFLATABLE DOLL every time my passion stirs?. We are never deceived. We Deceive ourselves.

Come on in. Lets see if eating together makes this World a better place

That is FOOD DIPLOMACY.

All Conflicts represent a failure of Diplomacy which we consider as a waste of time. Reminds me of an anecdote where the Businessman and a Diplomat finish their meeting and leave together in the Businessman's Car who is frustrated at the outcome of the meeting and tells the Diplomat "Diplomacy is nothing but HOT AIR"! To which the Diplomat replies " Maybe so, but that is what is in the Tyres of this Car and see how smooth it is making the ride ".

If you cannot go Over it, Past it, Around it or Through it, then you better negotiate with it. And what better setting than over a Meal for that. After all, Diplomacy should be the art of letting someone have your way.

Hunger causes frustration but eating is a happy experience which can create the ideal foundation for a much required favorable resolution. Be it a tiff between a Husband and Wife, a difference of opinion with grown up kids and Parents, between old Parents and their smart ass kids and in-laws, between a Boss and sub-ordinates, between Friends, between Heads of two Nations or even between Terrorists. Though in some cases, Heads of Nations and Terrorists are known to have been the same.

Breaking bread together can bring about a magical positive transformation and thaw a Strife. Especially when there is no immediate solution in sight. That is the first and simplest step towards temporizing and seeking a resolution.

Since conflicts don't always arise with advance notice. One should have in his / her armory dishes which can be quickly prepared and served. Like these Rice Noodles Sauteed with Soy sauce, Tofu, Carrots, Spinach, Roasted Peanuts and Cabbage. Which can be accompanied by a variety of home made sauces (Mint, Chili or Tomato), but don't stop at that, try it even with Achar or whatever tingles your or the aggrieved party's taste buds.

It took only 10 minutes to prepare this but the thought which went into its preparation, can cut the ice, animosity and the very reason for Conflict and even nurture understanding amongst complete strangers and resolve the past, current or impending crises. But only if we try.

One has got to believe in something. I believe I will take one more helping!

I cook with Wine. Sometimes I even add it to the food.

Reality is an illusion which occurs when one is not Intoxicated. But its not only Alcohol that you should allow to intoxicate yourself, one can feel equally inebriated with Love, Achievement, Success, Good Company, Stroke of Good Luck, Listening to music, Witnessing Geniuses perform and lo and behold, even with Food and still experience blissful intoxication while living in reality.

I tend to be partial and choose FOOD because it guarantees me a HIGH at least three times a day, it allows me to be a Genius (though its only yours truly who thinks so) and I can derive the pleasure of that ecstasy without the Acidity, Hangover, Embarrassment and " I want to die " kind of feeling which usually follows an alcohol induced high.

How many of us have ever made the Alcohol we drink? But we can make the food we eat. This magnum opus of mine is Chicken marinaded in thick Mushroom Sauce, Light Soy sauce and Sauteed gently on Medium flame with a dash of Red Wine added occasionally, till the whole sauce is reduced and it hugs and permeates the Chicken pieces with the same passion with which a lover embraces his long lost sweet heart. Ahhhh...I forgot to mention, Food can be romantic too. Serve it with Rice, Salad and Mashed Potatoes and the performance is complete!

Who cares about the ovation!!Give me a choice between Alcohol and Food and I will choose FOOD every time. Either before or after Alcohol. Bon Apatite and Cheers!

If Abbatoirs had glass walls, all of us would be Vegetarian

A Friend gave up Non-veg (only) when he witnessed a Chicken being slaughtered. That was way back in School, which now seems like a lifetime ago! I am sure that effect by now would have worn off and he should be back to being a Carnivore. Having gained wisdom from his experience, I don't visit slaughter-houses and my shopping sojourns culminate at the Super-markets where Meat is well presented minus the gore and the agony.

I have been actively thinking of abstaining from Non-veg Food, but have only been able to give up Non-Veg for 30 days in 1997, for 21 days in 2009 and now I am on my 17th day of Vegetarian Food as I write this Blog (BTW 14 more days to go).

Coming to think of it, there are people who have never eaten Non-Veg who I respect and I have even more reverence for those evolved souls who have eaten Non-Veg but have now given up for whatever reasons. THAT is even tougher than being born a Vegetarian, as they know what they are missing.

George Bernard Shaw once said that " A MIND OF THE CALIBER OF MINE CANNOT DERIVE NUTRIENTS FROM A COW, A PIG OR A CHICKEN " and that does make sense. Abstaining and eating Vegetarian food, I confess, does give me an air of superiority as it also fills me with Wind and Self-righteousness. After all to become vegetarian is to step into the stream which leads to Nirvana. At this moment it is a huge FEEL GOOD factor in my life. A mere 17 days of Vegetarianism!

While I have been cooking and posting mainly Non-Veg dishes on my Blog, I am eating ONLY VEG for more than two weeks now (please excuse me for exercising my Bragging Rights), but few friends have been requesting that I also feature Veg food on my Blog because it can be as delicious and a lot less Sinful. After all there ARE karmic issues involved here which I shall go into at a later date.

Today's dinner was Vietnamese Spring Rolls with variety of fillings comprising of Salad Leaves, shredded Carrot, Tofu, Roasted Peanuts, Vermicelli, Coarse Black Pepper, with two types of pungent Sauce; One with Mint, Garlic and Green Chili and the other with a light Sugar Syrup, dash of Lemon juice and Red Chili.

This is an extremely healthy dish as it is not FRIED and all the Veggies / Fillings are rolled in Steamed Rice paper. It also allows experimentation with Ingredients and creativity about what one puts in. Go ahead and experiment. In fact, its a great family event if all the ingredients are brought out separately and each one makes their own rolls or makes them for other members of the family. That actually makes the Dinner an EVENT. A celebration of togetherness of loved ones.

And if one eats with THAT spirit of Celebration, the Spring Rolls are incidental. Even Cardboard dipped in that sauce will be as tasty!

SIMPLICITY is the ULTIMATE SOPHISTICATION

We know this, yet are very insecure and reluctant to keep things simple because we are afraid that if we don't complicate things, people will not think that enough effort went into the task at hand. We always tend to, or perhaps are even pre-programmed at the sub-conscious level to do things by thinking only about " what others will think ".

In fact our whole Being and Persona is 50% what we are and 50% what others think we are and we tend to cater more to other people's perception of us and while doing so, without realizing, we get into a delusional mode. Some people probably go through their whole lives in this mode but that's a different story which can be made into a prime time soap opera with 100% TRP guaranteed by an equally hallucinated audience.

I can confidently say this because I have savored this self-deception, which is quiet enjoyable in the short term and in the process disconnected with the SELF and drifted (probably still drifting every once in a while) till I press the Course Correction button, which incidentally is inside each one of us, and return to the shores of consciousness.

We tend to benchmark ourselves against others and continuously strive to be better than and out do others and more often than not feel frustrated at the result or the lack of it. How often do we benchmark us against ourSELF? Real and tangible achievement is not by being better than someone else but by being better than our former self. This is as difficult as it is simple, which is why we tend to shy away. Actually, how many of us know ourselves? Raise your hands:)

I still have not been able to completely shake off the ghost of the thought and fear that if I don't incorporate complexity in my way of doing things I am just not doing it right. But now I try, many a times through my cooking, like this meal of Penang Kai (Chicken curry with Coconut Milk and Thai Spices) served with Rice. Took about 15 minutes to make and I still got a good rating. Shucks!!!! I am still thinking what others will think:)

By the way did you notice that when I asked how many of us know ourselves, I didn't raise my hand?

Fish Eating & Fish Teaching

The love of the Japanese for fresh raw Fish is legendary. But due to over-fishing, the waters close to Japanese shores are depleted of stock. So to feed the discerning Japanese population, Fishing boats have had to get bigger and go farther than ever.

But the farther the fishermen went, the longer it took to bring in the Fish. If the return trip took more than a few days, the Fish were not fresh and the Japanese did not like the taste. To solve this problem, fishing companies installed freezers on their Boats. They would catch the Fish and freeze them at sea. Freezers allowed the boats to go farther and stay longer and come back with a larger Catch.

However, the Japanese could still taste the difference between fresh and frozen fish and they did not like the taste of frozen Fish. And frozen Fish meant a lower price.
So fishing companies installed Fish tanks. They would catch the Fish and stuff them in the tanks, fin to fin. After a little thrashing around, the Fish became lethargic and barely moved. They were alive when they reached the Shores, but they were tired and dull.

Unfortunately, the Japanese could still taste the difference. Because the fish did not move for days, they lost their fresh-fish taste. The Japanese preferred the lively taste of fresh fish, not that of sluggish fish.

So how did Japanese fishing companies solve this problem? How do they get fresh-tasting fish to their quality conscious consumers? If YOU were consulting the Fish industry, what would you recommend?.The answer turned out to be quiet simple....

To keep the Fish tasting fresh, the Japanese fishing companies still put the Fish in the tanks. But now they add a small Shark to each tank. The Shark eats a few Fish daily, but most of the Fish arrive in a very lively state as all throughout the voyage they are on the move to save themselves from the Shark.

With a SHARK IN THE TANK, now the Fish cannot take their own existence for granted, they HAVE TO make efforts to stay alive, they HAVE TO out-think and HAVE TO out-run the Shark. The fish are challenged!!

I too was challenged when I cooked this Grilled fish dish in two marinades; one of crushed Kaffir leaves with Turmeric for one Fillet and the other glazed with Soy Sauce and Honey served with Salad leaves drizzled with Balsamic Vinegar and topped with Walnuts, Almonds and Kishmish and Cous Cous with Mushrooms. Yashabh had to like one, if not both.

He is my Shark in the Tank when it comes to Cooking. But I also like to consciously keep at least one more Shark in my Tank in the form of a THOUGHT which keeps me uncomfortable, striving and seeking at all times.

Is there a Shark in your Tank? Are you a Shark in someones Tank?

Clock Chicken Stew

In keeping with my resolve of yesterday to name a dish as per what it looks, means and feels rather than its Mundane standard name, here is my latest endeavour.

This was actually quiet easy and fast to make. Chopped a few onions and gently sauteed with Brown Sugar to caramelize and bring out the sweetness in the White Onion.

Added Chicken Drumsticks which were earlier marinaded in Teriyaki sauce and Sesame and threw in some Potatoes for starch. Allowed this to saute some more by putting a cover on the pan as that releases the juices in the Chicken as well as makes the drumstick crisp in texture.

Added a bit of Soy and Mushroom sauce and a wee bit of Chicken Broth and let it cook for about 15 mins on slow fire as this process really collects the flavors and core taste from each ingredient and amalgamates into a uniquely tasteful thick broth which goes well with Potatoes or Rice or even Crisp bread.

And then as I was wondering how to present this dish, I did some experimenting and thus Clock Chicken Stew was born.

I reckon this process of choosing the ingredients, improvising while cooking and presenting the dish like it is did allow me to recharge my batteries which keeps my INNER CLOCK ticking.

Like the rest of humanity I am also governed by the rules and effects of the OUTER CLOCK and I have no control on the passage of time and its effects, whether good or bad.

But in my INNER CLOCK I am the time keeper and I have to determine the rate, pace and quality of Living. I cannot afford to have the inner clock run out before the outer clock does as it would make me a lifeless object going through just the formality of existing till the outer clock runs out.

I choose to LIVE and and that's why, Cooking is not just a process of putting a recipe together for me, it is also the power which loads the spring mechanism of my Inner Clock and keeps me going.

How do YOU recharge the batteries of your inner clock? While you figure that out.. BON APPETITE!

Good Idea

One day, our house help came up to me and asked what to make for Yashabh's Dinner. Our man is used to savoring new culinary creations every day, so this is one question I honestly dread to answer.

I decided to resort to Management Theory, be a good Boss and delegate the task back to Durga and asked her to suggest something. She said Tom Kha Kai (Chicken Soup with Galangal Paste and Coconut Milk) and I ecstatically said " GOOD IDEA, put lots of Chicken in it ". And I thought the matter was closed. But..

A week later when it was FOOD TIME again, I asked Yashabh what he wanted to eat and
promptly he replied " GOOD IDEA CHICKEN ".

Being Dad I am supposed to be the wise guy and Mr. Know it all, but in this case I had NO IDEA what Yashabh meant by GOOD IDEA CHICKEN and mind you, back then he was all of 4 years of age. Being 28 years his Senior didn't help in this instance and I was stumped and found myself way out of the Crease!

To prove the old adage about the Child being the Father of the Man, Yashabh began to painstakingly explain what he meant by GOOD IDEA CHICKEN. It was Tom Kha Kai he wanted! He innocently said " remember Papa when Durga recommended what should she make for my dinner and you said Good Idea? THAT Chicken was Yummy, I want THAT Chicken! And the Penny dropped!

What an innocent way to explain like only children can. We must have all had some food in our lives which can be co-related to a memory, or a thought or a sentiment or an event. And that dish can take one back memory lane.

-Butter chicken brings memory of Party times
-Chaat brings memories of dates when money was in short supply and love over-flowing
-Barbecue brings warm memories of Cold Winters spent with dear friends
-Carrot & Cucumber sticks bring back memories of The first Bar I went to as an Adult
-Roasted Corn on the Cob brings back memories of the beach

Coming to think of it, every dish I must have ever had will have a memory associated with it. Either because the food was good or the memory was. Then why do we insist on calling dishes with their traditional names. A Rose called by any other name will smell as sweet. I am going to think of a new name for every dish. GOOD IDEA!