Curator Pilav

Among the words fashionably in vogue now is ‘curate’. This means it gets my malignant attention. 

Earlier, a curator was an old fuddy-duddy in a museum, whose only skill as an archeologist was that he knew seven different ways to dig his nose. Then things changed (though his nose remained the same). I read some years ago of a nude museum somewhere in Europe that advertised for a Curator and got more applications than the population of Belgium.  Imagine the ad: “Wanted, Curator for Museum of Birthday Suit Art.  Previous exposure required.  Dress code: none at all”.  The job profile involved going through heaps of photographs, (which task if you did in regular jobs would get you locked up) and passing comments that – it being Modern Art – nobody including you would understand, all the while having a great time and getting paid for it. 

But back to the word Curate.  Nowadays, people curate anything – fashion, cakes, watches, handbags, furniture, veggies. This means that they choose what you can buy - at their price.  The other day I was staying in a biggish hotel and walked downstairs for dinner, only to discover that it was curated by a Chef Somebody.  I was looking for rice, dal and dry veggies, but was told that I could have Zaphrani Pilav with mustard-apple sauce and tamarind baigan (mustard baigan and tamarind apple sauce.  It does not matter.)
“But why can’t I have rice and dal?” I asked with some petulance.

The Chef – that Curator chap – was hurriedly called, so he came by with a big smile (in big hotels, they are trained to do jackshit, but with big smiles).

He was (and remains) the fattest human I have ever seen.  The many layers of his stomach rolled over and – this is fascinating -  his belly button (that had dispatched a reluctant shirt button into outer space) was within whispering distance of his knees.  And if that doesn’t impress you, he had a triple chin on his double chin (ie, subsect of main set – pls refer Set Theory for photographic description).  
As he ambled slowly towards me, there was steam from his nose, so there was probably someone inside, feeding coal to keep the engine moving.    
“Sorry Sir, today’s dinner is curated,” he said, as if that explained everything including global warming.  
“But I want something light, a little rice?” 
“Sir, you can have the Zaphrani Pilav with mustard-apple…..”
“No, no.  I want something light like plain rice.  You know rice?  Stuff that is boiled in water? Pressure cooked?  White in colour? Grown in a paddy field?” This was a weak attempt at sarcasm, which, of course, is completely lost on fat curator chefs.

He gave me a big smile and ambled off never to be seen again.  After reading about half the book that I’d carried down, I went back to the room and ordered baked beans and bread from the Room Service menu.

The baked beans was tinned and therefore utterly ghastly but the bread was good.  Nothing, not even the salt, was curated, so, on the whole, all’s well that ends well