Culinary Expertise

I started cooking during my first job at Pune. The space of learning has been fast. Frankly I am amazed by my space of learning new things and excelling, even something as remote as cooking. The learning has come in various stages, which I will try to describe over here: The first day => Expertise in pulses => Daal-Chawal-Bhurji => Egg Curry => Chicken => Prawn
The start was not at all good, in fact horrific. It was a saturday night in Pune, and finally I decided to cook myself. A huge menu: Boiled Rice, Daal & Omlette. Rice & Omlette was easy, but I had a horrid time in boiling the daal. I had no idea in the proportion of water that was to be mixed. Finally after four hours I got the daal half boiled. Did not have the patience for four hours more. So I consumed whatever was done. Thank God, the next day was a Sunday as I was confined to the four walls of my room and another smaller room for the reasons I think you can guess.
As I have always said Morning does not show the day: Slowly I developed by own way of cooking daal, that became a huge hit among my friends. Then came the IIMC days when I thought I had lost my skills due to lack of practice. I was proved so when in London I made a sad start in cooking. But again slowly I improved and during that time I added the Bhurji to the list of my expert menu.
Now here in Kuala Lumpur, the menu list has become long. First I experimented with Chicken!! And the very first time it was a huge hit. Egg curry was never a problem. I tried Gobi masala as well. And finally yesterday I ended up cooking prawns. It was a huge success. Right mix of masalas, proper sequence can get any food you are cooking taste good.
Somehow I feel whatever I cook tastes the same. This is because the sequence of masalas is always the same. I think I should experiment a little next time. So next time anyone of you my friends planning to visit me, let me know in advance so that I can prepare the choicest of meals for you. Non vegetarians are preferred though!!