A Slice of Magic

Garlic Bread

The earliest memories of enjoying the basic bread go back to schooltimes when the rush in which I had to leave the school left no choice but to grab a sandwich with a glass of milk.  A little later while studying into late hours the pangs of hunger would drive me to the kitchen to make a cup of coffee and grab 'bread and butter' which was extremely satiating. On some days I would ride on my bike with my siblings to the 'Satija Bakery' in Sarojini Nagar market. He made some of the most awesome bread which would disappear in no time upon reaching home.  Those are some lovely memories of falling in love with the 'basic bread'.

                                                                  (Raisin Bread)
I remember when in college the habit of unfailingly enjoying my different kinds of sandwiches was the quickest way to have a feeling of contentment. Every place I went, I never failed to try the local bread. Some of the most outstanding bread to this day are baked in the hill stations in India. In Mussorie I discovered a shop and by the time one reached the shop most of the varieties disappeared. I asked him to teach me the art, and he smiled and replied' this is years of labour'. I now understand what he said was true.  I fell in love with the art of baking and can vouch that baking a cake is far easier than making bread.

                                                                        (Foccacia Bread)

When I lived alone during my trips I would prefer to eat some sandwiches rather than eating curries at hotels which I never really relished. During my stay in Hong Kong where most of the cuisine was not my kind, I prepared sandwiches and carried with me to office. I would warm them in the microwave oven, and often others were tempted. So much so, that even when I stayed in Bangalore and Mumbai for prolonged periods while executing projects, I would invariably opt for simple sandwiches rather than eating out.

                                                        (Chia Seed bread)
While travelling abroad, I never failed to bring home some of the local bread for the family to try them out. Each of the places has their specialities like baguette and brioche in France, Focaccia and Ciabatta in Italy, Roscon de Ryes in Spain, Challah and Pita in Israel, Aish Baladi of Egypt, the list is endless. Having savoured these in small towns and in big cities there has been an experience beyond thrilling. In fact, most of the bakeries all over Europe have an attraction which everyone who likes bread will vouch for. The smell of 'Khoobz' emanating from a huge basket in Khan Khalili Market in Cairo and a dig into soft pita bread of 'Falafel' in Caramel Market of TelAviv is unforgettable. Be it small bakeries or the large boulangeries the fare leaves me drooling and I could spend endless hours watching them and devouring the pleasant whiff.

My love has grown to try out these pieces of bread and bake them at home. A sample of some of these home-baked loaves of bread ranging from oatmeal, focaccia, raisin loaves of bread that I have attempted to bake is displayed as a badge of honour. The learning is endless and anyone who can bake well is my guru. It could be a teacher who was my wife's coworker in school who taught me some baking and sharing some tips, to yoga workout teachers displaying their talents besides fitness regime to fellow bloggers who excel in this art. I have realized that it is a long road and one has to keep on doing it again and again to attain some kind of making decent bread. One thing I can assure a bread lover is that the whiff of fresh bread or while it is baking is one of the best aromas in the world

PS All pice are mine