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2-min ode to India's national dish!

The privileged, Indian man cannot cook; okay #NotAllMen. But hey, I can prepare Maggi, says the maa ka ladla with some bragging rights.

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Mothers make Maggi as if it was a full-on sabzi of its own. I prefer mine, sufficiently soupy and unobtrusively plain (with onions, max). Pic/Mayank Shekhar

Mothers make Maggi as if it was a full-on sabzi of its own. I prefer mine, sufficiently soupy and unobtrusively plain (with onions, max). Pic/Mayank Shekhar

Mayank ShekharTwo distinct years, 1947 and 1983, define India's post-independent history. Don't know what you're thinking. I'm referring to the late 19th Century, Swiss pan-fried noodles, Maggi. Its inventor Julius Maggi merged his company with the global giant Nestle in 1947 — making it eventually possible for Maggi to reach Indian shores in 1983! Don't know if this is before or after Kapil Dev lifted that other cup-o-noodle at Lord's.

What made Maggi — just as curly as the mop on Kapil's head — so historic for Indian homes? Those of my vintage will recognise that it liberated kids from the severely unattainable pleasures of "baahar ka khana". Meaning, 'outside food' — or anything that wasn't the usual rice, chapati, etc — a vice so strong that it was strictly rationed to once a month/week, depending on boundaries set by individual, middle-class parents.

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