19 November 2020
Between the ages of 7 and 15, I always ate homemade murukus, especially during Deepavali season.
The fragrance of cumin and carom seeds in these deep fried dhal delights are unique to my chinese nose. In fact muruku and pappadum preceded pringles potato chips in my introduction to snacks beyond my culture.
Last week 40 plus years later, I had the chance to taste homemade muruku again. My host even insisted that we took bags of my childhood snacks home! Of course I was more than happy to oblige.
Here’s giving thanks for the aromas of homemade snacks and massala tea as they perfume all gatherings of diversity. 🙏🌈🐾
Lisa Ong 