Growing up on the outskirts of Bombay, there were four types of rice that we ate at home: two for daily meals—from the Public Distribution System (PDS) ration shops and later, the local kirana (grocery) shop; Basmati Rice for special occasions or for pulav; and the red boiled rice from Goa. Most often, I did not know their name. We ate what we could afford… Sometimes, we stretched a little too much for the long-grained Basmati on birthdays and feast days. There were ten such days in a year.
Author: Joel Rodrigues
Joel is an independent researcher and freelance editor based in Guwahati.