Food
When I look back at my childhood in the seventies and eighties, I can still smell the aromas wafting from my mother’s kitchen. Every meal—breakfast, lunch, and dinner—was prepared at home, lovingly cooked by mothers and grandmothers. There was no special treatment, no "kids menu," and certainly no endless buffet of alternative cuisines. The rule was simple: eat what was cooked, or go hungry.
Restaurants were rare, and even when they did exist, eating out was seen as a luxury that few families indulged in. For most Indian children of that time, the concept of pizzas, burgers, or Thai curries was completely alien. What we had was wholesome, balanced, home-cooked food—simple, yet nourishing.
The Shift to Convenience
Fast forward to today, and the story is very different. On average, families now eat out or order takeaway at least once a week. Food delivery apps have made it possible to access an endless choice of cuisines at the tap of a finger. Children today are spoilt for choice—Mexican, Chinese, Italian, Indian, Thai—you name it, it can be delivered in under 30 minutes.
But this convenience has come at a cost. We are slowly abandoning the tradition of cooking at home in favor of restaurants and takeaways. The result? A rise in obesity, lifestyle-related diseases, and a disconnect from the very food that sustains us.
Why Eating at Home Matters
Home-cooked meals aren’t just healthier; they also represent sustainability in action. Cooking at home means:
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Less packaging waste compared to takeaways.
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Controlled portions and ingredients, reducing excess and promoting health.
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Connection to tradition and family, as cooking often brings people together.
The Value of Leftovers
Another sustainable practice we often overlook is the value of leftovers. In earlier times, leftovers weren’t wasted—they were reinvented into new meals for the next day. A simple dal could become a paratha filling; rice could be transformed into fried rice or curd rice. Today, leftovers are often thrown away, contributing to food waste on a massive scale. Embracing leftovers is not just about frugality—it’s about respecting the resources, energy, and effort that went into producing that food.
A Call Back to the Kitchen
Sustainability isn’t only about solar panels and electric cars—it begins in our kitchens. Cooking at home more often, making creative use of leftovers, and reducing dependency on processed, restaurant-prepared food are small but powerful steps. They improve our health, lower our environmental impact, and preserve the traditions we grew up with.
So maybe it’s time to reintroduce that old rule: eat what’s made at home—or go hungry. In doing so, we may just rediscover a healthier, more sustainable way of living.
