The saas-bahu relationship demonstrated on drama television is mostly based on the concept of struggle. This duo of long-and-youngsters in Sector 4, Bokaro, of Jharkhand, is an exception to the rule; that makes them more iconic than anyone on our streets. These two lifelong friends and professional partners have a unique bond, a bond which is woven into their shared love for baking the best South Indian dish, appam. What differentiates them from others is the special way of providing appam through – the car.
Just about a month ago, ‘Pushpa Verma’, the mother of our neighbour ‘Colony 18, Sector 4’, was welcomed by the neighbours through her delicious appam. Fondly recalling her experience of the first time she tasted appam when she had gone to her daughter Swati’s in-laws’ place for the first time, started her journey. Distinguished by its tastes, Pushpa began to memorize the making of the dishes at her stall with the invaluable help of her daughter-in-law Nidhi and son Ujjwal.
Over here, Ujjwal has a job as a telecom engineer, and Nidhi, the housewife, is currently studying for her clinical test. This family decision brought them closer, and they were predisposed to work together on the stall at Pushpa’s expense, which led to positive synergies, too.
Pushpa disclosed how she had prepared semolina or curd batter mixed with salt at first. To give the sambar more vibrance, she added mixed vegetables such as carrots, peas, capsicum, curry leaves, onions and finely chopped green chillies. A wonderful soul comes from the co-fertility of curry leaves and mustard seeds with the oil, which heats up immediately and then enters the batter mixture. Once we mix the batter evenly in the tray, the appam is arranged onto a plate with nuts and green chutney, a great accompaniment.
Nidhi said the customers could have half a plate of appam for Rs 30, which had six pieces, while the full plate (10 pieces) was Rs 50/-. The stall operates daily from 6:During their stall working time, 00 PM to 8:00 PM, and by utilizing their discerning culinary skills, they can sell around 200 pieces of appam each day, making about Rs. 1,500 a day. Nevertheless, their targeted goal would be to be in a position to operate their stall or kiosk that could look after a larger crowd and avail them of their sumptuous culinary creations.
A satisfied Gunja customer said she had eaten more than one appam, describing the food as being to her taste and like being at home.
Through united they triumphed effort in all the difficulties and faith of their community, Pushpa, Nidhi and Ujjwal proved the power of unity and inclusive livelihood. The appam joint not only is a magical place where people can savor it’s delicious car whether or not, but also defies the norms of saas-bahu conflict, through hard work and synergy the ladies build their business and show that harmony and success can be reached with the shared purpose of cuisine excellence.
