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What an aftertaste!
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Poet Jeet Thayil provides plenty of food for thought over lunch
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Photo: V.V. Krishnan
The Sonneteer Jeet Thayil finds that he’s slowly perfecting the art of some dishes
Seeing him help himself to sambar, roti and vegetable for the third time, his aunt chided sympathetically, “So sad…so sad.” His family is yet to accept his vegetarianism, but poet Jeet Thayil is at peace with his recent conversion and his latest book. Seated below a weeping tree at Lodhi – The Garden Restaurant, he studies the first copy of “These Errors are Correct”. Seeing this book for the first time in the flesh the poet is moved. “No one but Tranquebar Press would have published a book of poetry so beautifully,” he says with admiration and gratitude. “That’s because people think that poetry books don’t sell,” he asserts emphatically, adding, “But this one will.” He is quick to point out that it comes with a CD as well. A professional guitarist, to him, poetry and music are married. This CD provides a multimedia experience, which makes it more listener-friendly, he believes. With a folk singer’s sentiments, he adds, “Poetry should not be an academic exercise, meant only for other scholars. I want it to be something that others get, if not like.” Straight from college he worked with various Bombay bands with “misbegotten names, which should be forgotten, like ‘Atomic Forest’ and even ‘Dr. Dong and the Wrinkled Scrotum’!”
Scanning the menu, he declares, “I am very hungry.” But he finally chooses only a salt and pepper grilled sole that is missing from the menu, but recommended by the waiter. He stopped eating non-vegetarian food because something just felt “wrong”. But with fish he makes an exception. Will he have anything to drink? “I don’t drink for medical reasons,” he adds, “Because I am an alcoholic.” But spotting a vodka and tonic, he reminisces, “That used to be my favourite drink.” He asks instead for ginger with hot water and lemon. The waiter is stumped, but he finally offers Thayil ginger tea, which he accepts willingly.
Written over four years, this book is witness to Thayil’s life. It’s been a period of frequent change and devastating loss. He says, “This book means a lot to me. Within these four years I moved from America to India. I stopped working and became a full-time poet. I lived with my wife in Delhi, who died.” He stops. “I re-wrote it in Bangalore.” This book is dedicated to his wife Shakti Bhatt (1980-2007). Her death binds it together, “I wanted it to be worthy of its subject,” he adds softly.
Cooking highlights
When the food comes he forks his way gently through the grilled sole. He enjoys it because it is not too fishy and cooked only lightly. “I love cooking,” he says, stealing a chip from a neighbouring plate, adding, “I am especially good at Thai food.” He makes it appear that he cooks frequently. But his vivacious band member Suman Sridhar clarifies, “His cooking is like an art project. When he does it he makes sure everyone knows he is doing it!” Thayil looks sheepish but not embarrassed. He reveals that he has recently learnt the fine art of dosa making after many successes at dosa burning. Dal he finds easy to make and is still learning to make that perfect sambar. Most recently he tried to cook up a meal for his parents. He first read a voluminous book on foods of Greece. He then photocopied the chosen recipe. It was a fish with lemon. Did it turn out well? “No…I think it needed more punch,” he adds, “My father was disappointed.”
Thayil also loves simply reading cookbooks. He often reads them without the intention of cooking anything. He is not a dessert lover. He wants something light. He decides on a risotto! But he cancels the order as he has a performance of lyrical jazz to prepare for.
NANDINI NAIR
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