Allow me to begin with a confession. The kitchen, that hallowed ground where garlic meets glory and onions bring both tears and triumph, is also a battlefield of misinformation and superstitions. If I had a rupee for every time someone told me that microwaves destroy nutrients, I would have enough money to buy a lifetime supply of butter and possibly have a cardiologist on retainer.
As a hobbyist cook who loves both science and sarcasm, I feel it is my duty to clear the air before it fills with the aroma of something burning. I meet a lot of new people, and then there are my neighbours and friends in the region. Each has their own fundamentals and theories related to food. Many of them are built on misconceptions or false beliefs or even on (mis)interpretations of various ancient texts. These are often spread through social media or dressed up as traditional wisdom or lifestyle advice.
The most common one I encounter concerns jaggery (In Hindi – Gud, Khand, or some even calling it Brown Sugar). Surprisingly, even diabetics do not seem to mind having it. They see it as a healthy alternative to sugar, but it is still sugar. True, it may have a bit of iron and minerals, yet it remains a calorie-rich sweetener that spikes blood sugar levels as easily as refined sugar does. I like jaggery for its distinct flavour in certain dishes, but I feel sad and often hard pressed to keep my thoughts to myself when I see people using it lavishly in sweets, convinced that it is somehow better. And the habit of mixing it with milk makes things worse. As far as I know, the calcium from milk binds with the iron from jaggery, cancelling out any of its supposed benefits and leaving you with something worse than plain sugar. Sugar is the new alcohol, and at times just as bad, whether it comes from white sugar, jaggery, dates or anjeer.
Speaking of alcohol, that is another misunderstood topic. People often justify their drink with all sorts of creative health theories. Let me be clear. Alcohol is bad. Beer, rum, whisky, vodka, scotch, bourbon and even the much-celebrated wine are all bad for health. Wine does not lower cholesterol; it merely troubles the liver. Beer does not make kidneys happy; it grows the belly. Rum is as bad as the rest. If you love your drink, please enjoy it, but do not preach about its goodness. I too enjoy an occasional beer or a drink, but I know it is not good for me and I do not encourage others to join me. If you want to gift me a bottle of wine, you are more than welcome. I will appreciate it.
Another everyday confusion is about milk and milk products. Some people refuse to have curd in the morning or evening but will happily drink milk, even if it is chilled. I find curd far gentler on the stomach, but if others think differently, I do not argue. Everyone has the right to their own preferences but I still remind them at times about the probiotic effects of curd.
Then there is the matter of imbalance in our daily diets. Many people in India consume far too many carbohydrates and too little protein. It is an uneven way of eating, made worse by social media influencers glorifying thalis that overflow with fried foods and sweets, and frequently prepared in not so clean surroundings. I do not support or oppose any specific diet, but I do feel sad when food loses balance.
I also dislike the growing trend of exotic foods flown in from distant places. No matter how nutritious or fashionable they seem, food that travels halfway across the world cannot compete with something fresh and local.
The order in which we eat seems to puzzle people endlessly. Some begin with salads, others prefer them alongside the main course, and a few avoid them altogether. Then comes the eternal question of tea – should it follow a meal or be avoided entirely? And what about drinking water while eating? Opinions on that could fill a book. As for diet trends, I would rather not begin, for they change faster than the seasons and make even the simplest meal feel like a moral decision.
Different religions and cultures have always influenced food choices. The Gita praises fresh food, the Bible speaks of bread and wine, the Quran and Avesta mention meats, and Jain and Buddhist texts highlight vegetarian living. People naturally follow what they are exposed to. I do not comment on anyone’s beliefs, but I do find it fascinating how our traditions shape our tastes.
Coming back to modern myths, the idea that fat is bad for you is another one that refuses to die. People hear the word “fat” and imagine disaster. Yet butter, mustard oil, and coconuts are not plotting against you in the dark. They are friends when used wisely. The real culprits are those sugar-heavy, fat-free snacks that pretend to be healthy while quietly plotting your downfall.
And since we are on the subject, oils too are misunderstood. There is nothing good in excess, and some oils are genuinely harmful when overheated or laden with additives. For me, oil is a medium that enhances flavour and provides energy. Ghee works beautifully for parathas. Olive oil brings out the best in pastas and pizzas. Mustard oil gives Indian dishes their character. Coconut oil suits southern food perfectly. Vegetable seed oils with neutral flavours are fine for cutlets and rolls. Toast and buns come alive only with butter.
Another thing that never fails to unsettle me is how some of the people I know, devoted pet lovers all, allow their furry companions to roam freely through the house, kitchen included. That, however, is where I draw the line. Their presence certainly spreads love, but also a fair share of germs, often in proportions that do not quite balance each other. It is best to keep your beloved cat or dog out of the kitchen. The belief that a well-vaccinated pet makes a kitchen safe is another common misconception.
Microwaves too have been wrongly accused of making food radioactive. If that were true, your leftover curry would glow in the dark. In reality, microwaves simply heat food by energising water molecules. They do not alter its structure unless you forget it inside for half an hour, in which case anything is possible. I do not use a microwave very often myself, as I live in a place where those ready-to-eat meals are not available, and every bit of electricity matters since we rely on solar power.
Salt too has been painted as the villain of modern diets. Yet salt is what gives food its life. Without it, every meal would taste like a polite conversation about nothing. Moderation is important, of course, but salt-free soup is little more than warm disappointment.
When it comes to choosing the kind of salt, things get even more complicated. Some people (especially while fasting) avoid sea salt because its production is said to harm marine life, while others prefer rock salt, which is often imported from a country that does not exactly send us friendly greetings. It becomes quite the moral dilemma – salt that may harm sea creatures, or salt that comes from a place with a history of hostility. I find it difficult to take sides, so I simply use my salt with gratitude and restraint.
Vegetarian food often gets dismissed as dull, which is simply unfair. A perfectly spiced potatoes and tomato curry or a well-made mushroom risotto can be nothing short of a revelation. The secret lies in treating vegetables with the same care and respect one reserves for meat. Season them thoughtfully, saute them with attention, and serve them with pride, and they will never disappoint. Similarly, non-vegetarian food often gets labelled as overly fatty or excessively spicy, which is equally unfair. A perfectly grilled fish fillet with a hint of garlic or a smoked chunk of meat can be exquisite and a true game changer.
Also, the notion of ‘pure’ vegetarianism always irks me. I fail to see the appeal of drawing such rigid lines, especially when some of them seem to stem from a subtle sense of superiority.
Finally, people tend to think that cooking is complicated. It is not. It is controlled chaos that ends well. Start with good ingredients, do not panic when things sizzle, and remember that even great cooks have burnt toast.
So there it is, my take on culinary confusions and kitchen myths. Food is meant to be enjoyed, not feared or over-analysed. Eat sensibly, cook joyfully, and for heaven’s sake, stop overeating jaggery. Eat well and adopt an active life-style.
Now if you will excuse me, I have a pot of soup plotting to stick to the bottom while I write this, and I must foil its plans before it wins.
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