I grew up in India. Most meals would consist of chappatis and a sabze. Once a week we would have chicken or mutton. When I think of home I think of these meals.
For years I convinced myself that I can’t make chappatis. I can’t roll a round chappati. I don’t have the time. They will never be like the ones my mother makes.
But one day I gave it a go. I got better. I got faster. Yesterday I made a chicken curry and 12 chapattis in my lunch break.
I am not going to trouble anyone at Michelin anytime soon, but I don’t need to. Recreating a happy memory is reward enough.
What else can I learn that I previously thought I couldn’t?