Kulfi Quotes

What did she want? Adventures. Cupcakes and kulfi. To be star bright and mortal dark and make her own choices, too. To not be bound by other people’s expectations. More than anything, to be seen.

He tasted like gingermint and chocolate kulfi and something stronger and more powerful, something like want and need, and Owen drank him in and gave him back, dying for him in the subjective three hours it took to get to Malcolm's door.

But before the friends settled on a wrought-iron bench with distance from others, they stopped to buy their kulfi. Alice took pistachio, and Perveen had plain cardamom. There was a brief squabble about paying the vendor, which Perveen won. The cold, sweet ice cream was a most comforting taste after all the tension of the day.

By the time everyone was ready to leave, I was filling the last cream puff with pale green pastry cream. I licked a bit off my finger. It was good- an intriguing mix of warm pistachio, floral cardamom, and invigorating ginger. And ginger, of course, was a root. I only wished I knew what The Book would say about it. And was it good enough? Spotting the last of Mom's batch of kulfi- Indian ice cream made of thick sweetened cream and flavored with pistachio, ginger, and cardamom- had inspired me to make a pastry cream with the same flavors.

The kitchen. Scent of cumin, ajwain and cardamom. On the table, a little pile of nutmeg. Thick, oily vapor rose from the pot on the stove. The room was warm and spacious, the window high and wide. Tiny drops of condensation covered the top of the glass. Smoke soared towards the ceiling in shafts of light. I noticed many shiny pots and pans hanging on the whitewashed walls. And strings of lal mirchi, and idli makers, and thalis, and conical molds for kulfi. In the corner the tandoor was ready. Its orange glow stirred in the utensils on the walls.

In the tin-covered porch Mr Chawla had constructed at the rear of the house she had set up her outdoor kitchen, spilling over into a grassy patch of ground. Here rows of pickle jars matured in the sun like an army balanced upon the stone wall; roots lay, tortured and contorted, upon a cot as they dried; and tiny wild fruit, scorned by all but the birds, lay cut open, displaying purple-stained hearts. Ginger was buried underground so as to keep it fresh; lemon and pumpkin dried on the roof; all manner of things fermented in tightly sealed tins; chilli peppers and curry leaves hung from the branches of a tree, and so did buffalo curd, dripping from a cloth on its way to becoming paneer. Newly strong with muscles, wiry and tough despite her slenderness, Kulfi sliced and pounded, ground and smashed, cut and chopped in a chaos of ingredients and dishes. ‘Cumin, quail, mustard seeds, pomelo rind,’ she muttered as she cooked. ‘Fennel, coriander, sour mango. Pandanus flour, lichen and perfumed kewra. Colocassia leaves, custard apple, winter melon, bitter gourd. Khas root, sandalwood, ash gourd, fenugreek greens. Snake-gourd, banana flowers, spider leaf, lotus root …’ She was producing meals so intricate, they were cooked sometimes with a hundred ingredients, balanced precariously within a complicated and delicate mesh of spices – marvellous triumphs of the complex and delicate art of seasoning. A single grain of one thing, a bud of another, a moist fingertip dipped lightly into a small vial and then into the bubbling pot; a thimble full, a matchbox full, a coconut shell full of dark crimson and deep violet, of dusty yellow spice, the entire concoction simmered sometimes for a day or two on coals that emitted only a glimmer of faint heat or that roared like a furnace as she fanned them with a palm leaf. The meats were beaten to silk, so spiced and fragrant they clouded the senses; the sauces were full of strange hints and dark undercurrents, leaving you on firm ground one moment, dragging you under the next. There were dishes with an aftertaste that exploded upon you and left you gasping a whole half-hour after you’d eaten them. Some that were delicate, with a haunting flavour that teased like the memory of something you’d once known but could no longer put your finger on. Pickled limes stuffed with cardamom and cumin, crepuscular creatures simmered upon the wood of a scented tree, small river fish baked in green coconuts, rice steamed with nasturtium flowers in the pale hollow of a bamboo stem, mushrooms red – and yellow-gilled, polka-dotted and striped. Desire filled Sampath as he waited for his meals. Spice-laden clouds billowed forth and the clashing cymbals of pots and pans declared the glory of the meal to come, scaring the birds from the trees about him.

Kulfi was beginning to feel a little tired of what she had been finding in the forest. She looked under a rock, by a tulip tree, along a stream. She needed a new ingredient, she thought, sniffing the air, something exciting and fresh to inspire her to an undiscovered dish, a new invention. She looked up into the sky. Already she had cooked a pigeon and a sparrow, a woodpecker, a hoopoe, a magpie, a shrike, an oriole, a Himalayan nightingale, a parrot … She had cooked a squirrel, a porcupine, a mongoose, all the wildfowl that could be found in those parts, the small fish in the stream, the round-shelled snails that crisscrossed the leaves with silver, the grasshoppers that leapt and jumped, landing with loud raindrop-like plops upon the foliage. Diligently, she searched for a new plant, a new berry, a new mushroom or lichen, fungus or flower, but everything about her looked familiar and dull. No new scents enlivened the air and she wandered farther and farther away.