𝐀𝐧 𝐨𝐥𝐝 𝐬𝐨𝐮𝐥 𝐭𝐫𝐚𝐩𝐩𝐞𝐝 𝐢𝐧 𝐚 𝐲𝐨𝐮𝐧𝐠 𝐛𝐨𝐝𝐲.
My earliest memory from this tool brings me back to my childhood. I remember sitting next to my grandmother(Nani), we used to call her Amma, on her kitchen floor as she rhythmically crushed freshly coriander, mint leaves and green chillies on a rectangular stone slab with a horizontal pestle. As all the above things transformed into a bright green chutney. These traditional things amaze me so much. Growing up I used to watch my mother using it for grinding Shami Kababs, chutneys, crushing spices and ginger garlic paste for daily use. When I was a teenager my mother used to give me mortar and pestle for grinding Shami kabab Masala. Nani k Ghar sy lay k, apnay Ghar Tak, Ghar sy lay k School tak, yes you did read it well! In our chemistry lab, during our practicals, I used to see my teacher using it to crush up solid chemicals into smaller pieces or to grind solids into a fine powder. Easier to dissolve solids into solvents ( when making solutions).At my Parent's home, we had an antique bronze mortar and pestle. My mom still has it. I started cooking at a very young age when I was in grade 6 and Years ago I was first introduced to the many uses of mortars and pestles and I have never looked back. I use this method for grinding 90% of the time. So I have never-ending memories with this tool. And to be honest I can't make my food without this. I find it handy. The texture, flavour, aroma, even colours are more vivid when made in a mortar and pestle.3 years ago when I came to Canada I didn't find a good one here but now I can see a lot of varieties in stores and soon I 'll get one of my favourites. Still, I have eyes on my mommy's mortar and pestle. But I can't bring it here with me. Hoping for the best. Some day Somehow I can bring here or phir mere baad meri shahzadi use karain usay. In Sha Allah.
As I am discussing tradition, shanfoods innovates with delicacies of the sub-continent to give you a bite of happiness every day. shanfoodsglobal tries effortlessly to bring the best flavour, traditional taste and aroma. So I made the chutney using Shan Virgin Pink Himalayan Salt.