I figured some of you might like to see where we are staying for the next few weeks.  Hubby’s family lives on the fourth floor of a large multiple building apartment complex called “Takshila”.  Their apartment looks down onto the busy street below.  On a hot day the whole family lounges in the master bedroom, where you can open the window for the best cross-breeze and hear the never-ending high-pitched honking of the taxis and tiny rickshaws on the street below.

I call the honking the “music” of Bombay.  If I ever wake up in the middle of the night from jet-lag, I can usually judge what time it is based on how frequent the honking is.  Only 1 honk a minute means it’s around 2:00 AM.  A honk every thirty seconds and it’s closer to 5:00 AM.  Multiple honks every five seconds or less and it’s time to get up.

 

 

Our “flat” in Bombay is a two bedroom, two bath condo with marble floors.  At about 1,000 square feet it’s a big home for Bombay standards. 

 

 

From the living room window you can look down on the street below and watch the bustling street below.

 

 

Hubby and I stay in his brother’s room during our visit.

 

 

Though the “heart of the home” is usually the kitchen, in this home it seems to be the master bedroom.

 

 

Just down the narrow hallway is the kitchen.   It’s a small kitchen, just a bit bigger than my own apartment kitchen, but for India it’s a big size.  It’s always seemingly ten degrees hotter in the kitchen.  Something is always sizzling or boiling away on the stove.

 

 

 

The Kitchen

A lot of ideas for how to set up my own kitchen came from here.  I copied Mummy-ji’s idea of storing a large container of chapati flour in a lower cabinet along with all the utensils needed for making the dough.

 

 

The kitchen has a small refrigerator, about half the size of a typical American refrigerator.  So Mummy-ji goes down to a produce and fruit stand on the street below and buys what she will be cooking for the day.

 

Most of the food is prepared and eaten the same day with leftovers being a rarity.  This of course, is one of the reasons her food tastes so good.  The food is brought in from the farms during the morning, then quickly sold and cooked that same day. The result is a freshness that is difficult to duplicate in the US.

 

 

Drinking water in Bombay always needs to be boiled first to remove any impurities.  The boiled water is kept in a large clay container.  However, Hubby and I never drink this water as our immune systems are not acclimated enough, even though it’s been boiled.  When we visit, Mummy-ji gets a big jug of bottled water for us.

 

 

Mummy-ji has dedicated one of the open cabinets for a kitchen alter.  Every morning and evening she lights incense here and as well as other alters placed around the home.

 

 

So this is our home for the next three weeks where Mummy-ji is practically a permanent fixture in the kitchen. Hubby and his brother can be found lounging in the master bedroom and I am either photographing every movement of Mummy-ji’s cooking or hovering under the air conditioner in the our bedroom.

 

Take a look at my apartment kitchen in the US.

 

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