A ROOM OF ONE'S OWN

 

 

is difficult to inhabit. When I was broke, I could dream

of solo Sundays at farmers’ markets,

an occasional haggle, tending to a jungle 

of houseplants and homegrown mint & coriander,

before I’d make my own vathakuzhambu —

not an heirloom handed down by YouTube.

 

The Kongunadu in me 

was made of millets, Marudhamalai & nightshades.

 

But I just needed a year in the city 

to make peace with 

not knowing how to drive 

at almost thirty, not wanting to cook 

after a long day, and unwashed dishes in the sink.

 

Still when a Sunday comes, I haggle 

between rest and outdoors,

between omega 3 & oranges.

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Note: Vathakuzhambu is a spicy, traditional, Tamil gravy & Kongunadu is the geographical region comprising the western and north-western part of the Indian state of Tamil Nadu 

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BIO:

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Greeshma Gayathri is from Coimbatore, India. She writes from a deep need to praise the beauty of all that she sees. Her work has previously appeared in The Alipore Post and Pop the Culture Pill magazine.

 

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