Monday, April 27, 2009

Heaven on the Tastebuds

To people growing up in the 70s, butter meant globules of a white fatty substance floating in bowls of whey. You scooped out the pieces, shook off the moisture, and used it. It was healthy, wholesome, and slightly insipid.

Then Amul came and redefined butter. The golden colour was as much a feast for the eyes, as the salty taste was for the tongue. Butter was no longer a commodity, it was trhe main item, accompanied by toast or bread.

Today, butter is Amul Butter- we have almost forgotten the other kind. But Amul Butter remains Heaven on the Tastebuds.

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