cultural appropriation... what?
  i like the fact that,
like whiskey, or beer...
     there are stories attached
to certain curries...

    namely this one...
  dhansak...
    the Parsi people are
a Zoroastrian sect who came from
Persia and settled
   in the Gujarati region of north west
India circa the 10th century...

but there's a story...
   and it's in the slow-cooker
waiting tomorrow's consumption...
why?
   i remember one one part
of chemistry entertained
me... organic chemistry...

almost like a restaurant kitchen,
what with the perfume base
of esters... and what not...
    but...
       alas...
     synthetic ingredients
and subsequent synthetic products...
like saccharine
compared to authentic sugar...

           no match...
     fry fresh chillies at a high temp.
with garlic, ginger,
ground cumin coriander
turmeric (properties of turmeric -
the poor man's version
of saffron - are only activated
using black pepper) -

           i know what i like -
i'll defend my mother tongue...
  i'll speak this english -
outside my abode...
      but in terms of cuisine?
i know where my stomach
is...
           it's in India...
    
   i could eat this **** morning,
afternoon, midnight...
it's like reading a bottle of whiskey,
the story behind it...
   like a tokai whiskey -
tokai: originating in Hungary -
within the confines of a wine...

but my head?
    if my stomach is in India?
my head is in Poland -
cf.
     the map of Europe
  during the bubonic plague -
and the map of Europe
during the migrant crisis
and terrorism -
       there is a similarity -
    a quarantine plot of land...
  
   my heart? on the Faroe Islands...

my phallus?
    in anything that moves
and isn't related to
     poultry or something
i'd ingest.

    my mouth?
                  always in England.