Give a step-by-step explanation of how to make, and serve, Maggi to a guest.
Maggi, a rather absurd sounding name, is not absurd to any household in India
If it wasn’t for rice and wheat, Maggi would definitely be named the staple food of India. it is a children’s favourite, the midnight snack that you most savour while carefully rummaging through all the drawers in the eerie silence of your kitchen at 2 in the morning and most importantly a complete bowl of comfort
The best-suited occasion that I can imagine making this maggi for a guest is for my 47-year-old mother, who because of the timeless nature of this delicacy still considers it as her perfect last meal.
To create this “two minute” of magical goodness, which is the time that I don’t think the creators intended for the preparation but rather for consumption.
To make this Maggi you have to first find its flashy yellows through the crowded shelves in your pantry, with the Maggi jingle subconsciously playing at the back of your head. Next, you put the water to boil and while the water comes to a heat put all the day’s frustration into crushing the Maggi into careful bits.
Till you’ve properly vented all your emotions out hopefully the water is warm enough now the dip the Maggi in. We now usually find anything from a lid to your chemistry book to cover the vapours from escaping your bowl of comfort.
then you get two minutes to contemplate revisit and absorb all your life decision while the noodles absorb the water to itself.
Lastly and most importantly we cut open the magical amalgamation of bursting flavour and spices irresistible by all, replicated by none
and then comes the most awaited part of the whole process, the two-minute one, where this step-by-step process is devoured in less than seconds, leaving you with the comfort and the feeling of wanting just another two minutes
