The ancestors of the kitchen shelf Converted to the new look ! In pleasing colors to woo the chef Pickles of sorts from grandma's book! Taking pride on Indian tables Tangy, sweet, spicy load of flavors! They found place in old time fables Young and old with meals find savors!
The Grounded Vegetable Lying carelessly on the soil The bulb of bulk doesn't spoil Neither a butter, nor a nut This grounded veggie is a butternut Full of nutrients and satiating It calms the nerves if palpitating Buttery rich texture for creamy soups Or make it a meal for family groups Sikiladi
The freshness of herbs The lively green energy Basil in some cuisIne is necessary Snap it, pull it and just throw in, Giving a flavour to pizza and pasta Preparing the pesto as sauce or spread It goes well with many a bread Sikiladi
The crunchy munchy taste Apple with a watery haste Fleshy skin looks velvety This fruit is of low density Sikiladi
Creamy slurps of kesar kulfi A lavish throw of sweet vermicelli Sago bubbles and Rose syrup Mumbai’s falooda in the cup A dessert par excellence A cooling choice of preference Sikiladi
The tamarind turns the trend Rasam is a South Indian blend Serve it as a warm beverage Or add it to the rice for the taste Sikiladi
Tea brewed along with ginger and spices served in earthen cups.
The pulpy green fruits hang down The tomato tree grows on soil brown
The pristine white flower lone Amongst the lemons stands alone