So simplify your vegetable cookery and reconsider if some elements are too overpowering. Find subtle flavors that can co

Unlike India, where horned cows and bulls move freely, in America, the cattle are “dehorned” by a painful process. “There are machines that pull out their horns,” informed Abhinav. It is an extremely painful process that is hardly alleviated even with painkillers. Nowadays, a different process called disbudding is used to remove horn buds in younger animals before they grow into horns. Even this is not without pain. The cattle are also branded on their ears and bodies with numbers using hot irons in order to identify the owners of the animals. The numbers are literally burned into the flesh.

I hadn’t always paid attention to the flavor of vegetables. If someone told me, “Wow, this broccoli tastes so good!” I would have thought they were referring to its seasoning rather than the vegetable itself. While I never actively disliked vegetables, Somewhere I had learned that the taste of vegetables was something to be masked, not to be enjoyed.

“If we went to one side of the field, they went to the other; we had not seen cows behaving like this in India,” said Pratibha. The cows would wait until dark and then approach the feeding area. It took weeks for the realization to dawn on them that their new owners had no intention to hurt them. “The only things they have got from humans in this part of the world are pain and suffering,” observed Abhinav. “The dehorning, the branding, the forcible milking, the slaughter — it is hardly surprising that the cows here find it hard to develop trust,” he said.

I no longer click on articles with titles like, “How to Make Vegetables Actually Taste Good” or “20 Vegetable Dishes That People Will Surprisingly Want to Eat,” because vegetables shouldn’t be treated like the necessary-evil food.

“It is horrifying to think of our gau maata being reared for slaughter here,” said Pratibha. “There is no compassion; they are just regarded as food with no sentience, no Atman,” she reflected.

In contrast, I have found Japanese food to rarely use oil or heavy seasonings in vegetable dishes. In fact, it often embraces the natural taste of them: It’s why plain, shredded cabbage is often served as a side dish, or why raw grated daikon is used as a condiment to saltier dishes. Popular Japanese movies will include scenes of children biting into raw vegetables and enjoying them, not as a statement to encourage children to eat more vegetables, but simply because vegetables are already seen as something delicious.

I decided to really pay attention, and search for the taste of vegetables in the dishes I ate. Slowly I began to notice how the slight pepperiness of shishito peppers was further enhanced with a light grilling, or how the grassy citrus flavor of asparagus was brought out with a squeeze of lemon. I noticed the sweetness of the carrot was amplified in a slowly-cooked stew, and the umami of the shiitake mushrooms was perfectly balanced when served in a kombu clear soup.

Abhinav’s children began to attend schools nearby while wife Pratibha toiled to keep the grihasta fires burning. Even before he bought furniture for the house, Abhinav got busy in making enquiries about the native Indian cattle breeds available in America. Most of the Indian breed cows in America are raised only for slaughter. These breeds known as Brahman cows originating in India were first imported into the US between 1854 and 1926 because they were hardy and resistant to disease as well as insects. They did not produce copious amounts of milk like the Holstein and other “dairy cattle”, therefore they were quickly consigned to the “beef cattle” category.

He quite simply responded, “You have to allow the flavor of the vegetable to come out. And to do this, you’ll find that the most important ingredient is the one you leave out.”

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Feature Scaling, Min Max converts every value of a column into a number between 0 and 1. The new value is calculated as the difference between the current value and the min value, divided by the range of the column values. For example, we can apply the min max method to the column totale_casi.

So if you’re thinking you don’t like the taste of vegetables, maybe you just haven’t given it a fair chance. It doesn’t take much to transform a vegetable with a dip of soy sauce, a dash of salt, a bit of wasabi, a dollop of miso paste. A drizzle of sesame oil adds a toasty flavor. A pat of butter enhances a mouth-watering aroma. Sometimes this is all you need.

Such a perspective is the antithesis of healthy cooking because it results in vegetables that are overcooked and covered in some sort of heavy oil or sweet-salty dressing. It becomes normal for broccoli to be cooked with lots of olive oil or salads drowned in a creamy ranch. To prepare them otherwise is unappetizing or bland.

I pondered this response for a bit, as I was expecting him to say something about the freshness of local ingredients or the meticulous detail that went into the cooking process. Was I really enjoying the flavor of vegetables?

In August 2020, Abhinav’s family finally brought home a bull, a cow and a female calf, all belonging to the Tharparkar variety of Indian cows. They named them Chaitanya, Gauri and Nandini. To their surprise, the animals were not as human- friendly as the cows of the same breed they knew in India. In fact, they were fearful and moved away at the sight of humans. They stuck close to one another and refrained from even approaching their feed.

It was only when I had the opportunity to speak with a Japanese kaiseki chef, that I began to pay closer attention. I was eating at the counter, enjoying a beautiful meal when I decided to ask him in a half-serious, half-joke way, “What makes your vegetables taste so good?”