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Rice, dal and greens on every plate, bought and cooked for a family of four.

One coconut, grated once and kept for chutney, greens and curries all week.

Rice, lentils and a few spices: the jars that most of our meals come from.

A pencil, a printed planner and ten minutes on a Sunday.

Rice, a curry and something crunchy, packed in the steel tiffin and ready by the door.

Rice and dal on the tray, and why I let her make a mess.

A mat, four plates and a pot in the middle, the way we eat on most evenings.

The one-pot meal for a monsoon afternoon, with whatever is in the jars.

Banana chips, boiled peanuts and a flask of water for an evening by the sea.

What goes in the bag when I walk to the market, and what I leave out.