Olfactory hijack: A journey through tiffins and tracks

Time of India

25-05-2025

Sonika Sethi is Associate Professor of English in S D College, Ambala Cantt. Her articles are regularly published in Hindustan Times, The Tribune, etc. and has published more than 150 articles. She is the author of the weekly column 'Spell-Bound by Sonika' published on rhyvers.com. She is the Executive Editor of monthly literary magazine, Rhyvers Beat. She is on the editorial board of 8 academic journals and has 7 books to her credit. Her books include: From the Sidewalks of Life, Easter Lilies and Other Stories, Of Gulmohars and Kaners and Other Stories, Rohinton Mistry's Fiction: A Postmodern Approach, Cinematic Adaptations of Literary Texts, Brewing Memories and Shades of Love. Her book Easter Lilies and Other Stories was long listed for Times of India Auther Awards. The book also won the Best Fiction Book Award by Asian Literary Society. Recently her book has been included in the Top 100 Books of India. She conducts lectures and workshops in schools, colleges and universities on the art of storytelling, creative writing, soft skills, Intellectual Property Rights and communication skills. LESS ... MORE
The other evening, as my maid and I sipped our usual cup of tea, she recounted a charming anecdote from her train journey home, a few months ago. Seated opposite her in the compartment was an elderly couple who, having boarded earlier, already appeared quite settled. As soon as the train pulled out of a particular station, the woman opened her modest bag and took out a steel bowl, a knife, and two plump mangoes.
With practiced ease, she began peeling and chopping the mangoes into neat cubes, dropping them into the bowl. She then added two green chillies, finely sliced, followed by a sprinkle of salt and a generous squeeze of lemon. The air inside the compartment was soon filled with the tangy, fruity aroma of this rustic mango salad.
This simple yet flavourful mix was their accompaniment to a few stale rotis packed for the overnight journey. It wasn't a grand feast by any means, yet the couple relished every bite, their faces glowing with contentment.
A few minutes later, another family opened their repurposed cold drink bottles, now filled with boiled Bengal grams. With practiced hands, they added chopped onions, a sprinkle of salt, and a dash of lemon juice. The tangy aroma wafted through the compartment as they mixed the contents and began to enjoy the simple yet delicious snack. What made the moment special was their generous spirit— they shared the dish not just among themselves but with fellow passengers, spreading warmth and camaraderie.
What struck my maid, and stayed with me, was the quiet dignity and resourcefulness with which they made a humble meal feel whole. Meanwhile, other passengers looked on, their mouths watering, perhaps reminded of the simple joys that lie hidden in everyday moments.
What's truly fascinating is how an ordinary, everyday meal, when shared, can outshine even the finest gourmet dishes served in upscale restaurants. Think of that one tiffin opened prematurely by a ravenous classmate before lunch break—the moment the aroma of mango pickle escaped, it tantalised every taste bud in the room. It's a reminder that food isn't just about flavour, but connection and nostalgia.
Most weekdays, I find myself in a 1 pm class—right when hunger strikes hardest, and post-lunch drowsiness begins to creep in, making concentration an uphill task. My standing instructions to students in these post-lunch classes are simple: feel free to sip water or sneak a bite from your tiffin— no permission needed. After all, who am I to stand between a hungry soul and their paratha? But I must admit, the real test of willpower begins when those lunch boxes pop open. One whiff of achar or tadka, and my own stomach starts grumbling in protest, while my olfactory nerves do a little hip hop. It's a daily battle between decorum and digestive envy!
All said and done, the message is clear— Food is far more than sustenance. Food doesn't just nourish the body; it stirs the soul and weaves stories. Each dish carries a memory, a tradition, or a slice of someone's life. A train ride becomes unforgettable because of a shared bowl of mango salad. A classroom moment becomes a cherished anecdote thanks to the aroma of someone's lunch. Recipes are passed down like heirlooms, and meals mark celebrations, comfort losses, and anchor friendships. In sharing food, we also share stories of where we come from, who we are, and what we hold dear. In essence, food is storytelling served on a plate.
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Views expressed above are the author's own.