Today’s topsy-turvy world thrives on mixtures

Yes, look around you and you will find people who thrive on mixtures. They are dissatisfied with what is being dished out – it is immaterial whether it is in movies or in music or in food - and, this desire has led to the evolution of mixtures and of packaging old wine in new bottles.
Take the case of fruit juice – it is now old-fashioned to ask for fruit juice of a specific type of fruit like the orange or the musambi or grape or apple. The order of the day is to order the mocktail – a concept similar to cocktail, only the mocktail is a mixture of more than one fruit juice.
One day my wife and I went shopping and had a delightful preparation of mango juice – it was labeled as ‘mango mastani’ and was a thick juice of mango, topped with a spoon of ice cream on which rested a few crisp fried cashew nuts, kish-mish and a large red cherry. A piece of pineapple was stuck in the rim of the glass. It was decked up as if it was a gift from above and it tasted heavenly. In those days, it was priced at forty rupees and was a steal. Incidentally, during summer, mango juice is available in street corners but the specialty here was the method of presentation.
We must have acquired the art of such presentation from foreigners. Mix appears to have its roots in some foreign country. Like the salads one has with meals, the veggies are so beautifully cut and arranged that you are inclined to be careful of how you take your pick for fear of disturbing the wonderful decorations.
Similarly for fruit salads and fruit puddings – a variety of fruits are presented in a base of sweetened substance that is good to the last drop.
And, in the Indian context, our own weakness for mixtures is nothing new – in Bengal they go by the name of chanachur, in Maharastra it is chivda. Then there is the jhal-muri in Bengal, and its equivalent is the bhel-puri of Mumbai. Khichdi is a quick-fix solution when one is too lazy to stay in the kitchen for a long time – put the ingredients together in a bowl, add water, allow to boil, and serve piping hot! While it is getting ready, fry some potato finger chips or papads or make an omelet and enjoy. The preparation is fantastic especially when it is raining cats and dogs outside and a visit to the market is fraught with risks.
The sambhar down South is similar in nature – it is a combination of veggies cooked in a base of pulses and served with rice.
Pulao and Biryani are modified versions of khichdi – the difference is that it takes more time to prepare and involves expertise. The art of making it delicious rests with the cook. Any and everybody cannot be entrusted with the task of making these mouthwatering preparations.
In short, all of us have this weakness for a mixed fare in our eating habits.