When familiarity breeds contentment

Athlone’s cultural topography has changed to one with a vibrant diversity. For example, St Mary’s NS has pupils representing more than 50 nationalities. Clearly, Ireland, and Athlone have welcomed the immigrants in a way few countries or towns would. In this new column, Home Is Where The Heart Is, by Navjyoti Dalal, we shine the spotlight on the immigrant experience. And as a cultural exchange get them to share food recipes they hold dear. This week we speak to Kriti Singh, an Indian-origin nutrition and wellness coach. The Athlone resident feels her move to the town is guided by serendipity.

by Navjyoti Dalal

Kriti Singh's fondness for Athlone is evident, almost palpable. Her declaration of love can be found on her Instagram account. A post features Kriti on the banks of Shannon, hand-hearting the dome of the town's iconic church (St Peter and Paul's), the caption is an ode to a town she calls her friend, her ally, her love. Kriti's is a story of letting-go and embracing the change.

Life in Colour

Born and raised in the culturally rich city of Varanasi, India, Kriti imbibed a flair for the arts. It was natural then that she balanced her academics with some music, and later a business with giving back to the community. As a pharmacology postgraduate student she joined an all-ladies rock band, Meri Zindagi. The band wrote songs from a female gaze and chose unconventional instruments, like kitchen tongs and mortar-pestle, to make music. As India went on an entrepreneurial drive with a booming start-up culture, Kriti became part of the founding team of an artisanal products brand (Scrapshala). She also made time to volunteer at the juvenile detention centre for girls to teach yoga and dance. Owing to her involvement in all these activities Kriti was a well-known name in her city and received recognition from many quarters including the media. "On my mind next was to be on the 30-Under-30 list and to give a TEDtalk. I also harboured a dream of having a home in Delhi," she reflects. One wonders how, on such a brimming plate, did Ireland make an appearance.

To Greener Pastures

As she made a name for herself on the professional front, fate decided to bring Kriti's personal life full circle. A chance encounter at a wedding brought her family in touch with Mayank Singh's. Each family had a 'marriage material' young progeny, naturally the discussion veered towards bringing the two together. For the unversed, arranged-matches are common and practical in India's socio-cultural landscape. "When I was told about a prospective suitor, an IT professional working in Ireland, I wondered where on the map is Ireland, and what kind of a place is it," recalls Kriti. Later that day she googled 'Ireland' and found the results 'picture perfect, replete with green meadows'. Charmed by Mayank’s persona and intellect Kriti agreed to the proposal. The two got married in 2017.

She did expect life to change after marriage, but not with the immensity that it did. "I know rollercoaster is a cliche, but that's perhaps the most apt way to describe it. There was too much change and too little time to process it," shares Kriti. Soon after marriage the Singhs moved to Egypt, for a short project Mayank was working on, before heading to Ireland for good. "I was trying to understand this new person who is my husband and the dynamics of a marriage. Add to that the whirlwind of moving from India to Egypt to Ireland. In the midst of all this I found out I am pregnant. I felt unanchored and lost," recounts Kriti.

Lost and Found

For Kriti the pain of uprooting came in waves. The feeling of being displaced was also to do with the absence of recognition she was used to back home. "In my initial days it was the differences that played on my mind. Differences between India and here, say in weather, seasons, landscape, the volume of people, the food etc," she details. That she had to walk from the town centre to Willow Park to the sole Indian shop, made it worse. “As a pregnant woman I craved for the tangy, spicy street food of India. The closest I could get to it was the savoury mixtures (called namkeen) which exacted a 40-minute walk,” she reminisces.

The healing of the separation-wound began with the love and acceptance from the town. "The Irish are a very noble, kind and welcoming race. With time my focus turned to spotting the similarities and familiar motifs. For instance, India's national river, the Ganges, flows through Varanasi (my town), and Athlone has prospered around Shannon, which enjoys the same reputation in Ireland. Spotting Bombay Mix at Tesco felt like a good omen," she shares.

Project Rise Again

Kriti also credits the Indian community and the Athlone Book Club for instilling a feeling of belonging in her. "They are my safe space, my tribe," she says. Soon she began building herself up, bit by bit. In 2019 she rekindled her love for wellness by completing an Advanced Diploma in Nutrition and Health Coaching from IINH, Dublin. A nutrition and wellness coach, Kriti fortified her practice earlier this year with a short course in Nutrition and Healthy Options from LWETB. "Athlone, for me, is a symbol of acceptance, growth and evolution. We chase too many dreams, allowing ourselves to have an illusion that we are too important, bigger than life itself, like life owes us something. But that's a trap. As long as you have a roof over your head, a full belly and are able to breathe, you are rich. I am grateful for that," Kriti sums up her learning.

Kriti shares a healthy and flavourful one-pot recipe called Upma from South Indian cuisine. Popular as a breakfast or evening snack item, Upma has a light and fluffy texture contrasting with the crunch of vegetables and lentils. Upma is as versatile as you want it to be.

Throw in some cashews or peanuts for some nutty flavour, add any vegetables that you prefer, or skip those that you don't like.

RECIPE: UPMA (Serves 2)

Ingredients

Roasted semolina, 1 cup

Coriander leaves chopped, a handful

Carrot (1 medium size) chopped

Onion (1 medium size) chopped

Tomato (1 small size) chopped

Capsicum (1/3 of the green pepper) chopped

Peas 1/4th cup

Curry leaves a handful (washed)

Green Chili 1 chopped (optional)

Ginger grated  1tsp

Mustard seeds 1tsp

Urad dal (split black gram) 2tsp

Chana dal (bengal gram)  2tsp

Turmeric 1 teaspoon

Oil (any neutral tasting oil) or ghee 1tbsp

Salt to taste

Sugar 1 tsp

Lemon juice 2tsp

Method

In a pan, dry roast the semolina on medium heat until it becomes aromatic and changes colour to a light golden. Keep stirring to avoid burning. Once done, transfer it to a plate and set aside.

In the same pan, heat oil and add in the mustard seeds, let them splutter. Then add the urad and chana dals and sauté for a minute. Then add the green chili, curry leaves, and ginger. Sauté for a minute until the spices release their aroma. Now add the chopped onions and sauté until they turn translucent.

At this stage add the chopped vegetables and sauté for two minutes on medium heat. Also add the sugar and lemon juice.

Then add 3 cups water to this mixture. Add salt, mix well and check the taste of water to check the saltiness.

Bring water to a boil. Lower the heat and gradually add the roasted semolina to the pan stirring continuously to prevent lumps.

Cover and allow the upma to cook for a few minutes on low heat. Then turn off the heat but do not open the lid. Let it sit for a few minutes and then add the coriander leaves for garnish and freshness.