Tuesday, September 27, 2011

Salt and Cherries

The Namak Dabba in our kitchen when we were young, would always be either an old Dalda container, sometimes hunched on one side because of the heat from the kitchen fire.The spoon inside used for measuring or sprinkling was always a plastic Lactogen milk spoon.

The salt tin was used, abused, from all fronts.
Sometimes, callous cooks would used the haldi spoon and turn the white into a dull yellow.
Instead of being annoyed with them, my mum would say- it's ok- it's salt after all.

With today's packaging innovations, we see beautiful packets of butter, ghee, biscuits, cakes, pickles... and more. Even bottled water has attitude. The Salt packaging is still the most basic.
Makes no difference to noone.

How many of us live a salt life- always adding taste and flavour - always indispensable- but never appreciated.

Noone writes eulogies about us. Noone even says a thank you.

There is no premium, no mark up.
And oneday we will slip away like a ship in the night.
Unless we learn a lesson or two from the cherries.
The fruit with the least amount of goodness compared to most others.
That wins hearts and minds by its sheer red colour, shape and brightness.

It is used as toppings on the best of desserts and is applauded for enhancing the very appetising factor.
Cherries have wormed their way into minds and refrigerator shelves .
And have a place of pride.

Moral of the story.
Don't be superflous like the cherry.
But bring out  the salt worthiness in you by showing the world that you matter.
For if we treat ourselves like salt, the world will do the same.

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