During school days, a high fever meant strict bed rest with blankets, no bathing, and no rice. Despite modern changes in fever treatment, the memory of a specific day stands out. After days of fever, with only bread, soup, and Horlicks, a craving for rice emerged. Sneaking down to the kitchen, the protagonist found warm rice and tomato bharta, a dish made with ripe tomatoes, raw chilies, onions, and mustard oil. Eating it quickly, they returned to bed, only to have the fever rise again later. The guilt of eating the forbidden rice and bharta lingered, though it was later realized that the food might not have caused the fever.
The article also reminisces about another cherished memory from school holidays—a breakfast of small round potatoes in a thin chicken broth, served with hot chhita ruti, a type of flatbread made from rice flour. The process of making chhita ruti involved mixing rice flour with salt and water, spreading it on a hot griddle using a brush made from banana tree parts, and flipping it to cook both sides. The combination of the broth and the chhita ruti created a unique and delightful taste.
