There’s something about Sundays in India that makes food feel different. Maybe it’s because we’ve survived another week, or maybe it’s because we know we have the luxury of time to enjoy our meals. But one thing’s for sure: weekends in India always call for a little extra oil. And no, I’m not talking about the kind of oil you’d slather on your face in a spa (though, in India, that’s a whole other ritual). I’m talking about the kind of oil that makes food extra indulgent—extra crispy, extra rich, and extra satisfying. If you’ve ever had the pleasure of a Sunday meal in an Indian home, you know exactly what I mean. It’s a celebration of comfort, flavor, and, yes, a bit of indulgence.
The Weekend Ritual
In Mumbai, where I grew up, Sundays had a very distinct rhythm. Saturday was for the hustle—errands, chores, the usual grind. But Sunday? Sunday was for family, rest, and (of course) food. From the moment the morning chai was brewed, there was a sense of anticipation that built up throughout the day. But it wasn’t until lunch that things truly came alive. And that’s when the frying began.
In Indian kitchens, weekends often signal the return of the deep fryer. Whether it’s a plate of crisp, golden pakoras or a batch of fried chicken, Sunday is when things get a little less health-conscious and a lot more satisfying. I know, I know—there’s this obsession with healthy eating in the world today, but Sundays are the one day where we throw that out the window. If you think about it, the idea of “treating yourself” to fried food isn’t just a luxury; it’s a tradition.
Why More Oil? Because It’s Sunday
Now, you might ask, why is oil so central to a Sunday meal? In Indian culture, food is about more than just nutrition; it’s about bonding, celebration, and indulgence. During the week, meals are quick, practical, and often straightforward. But on Sunday, food becomes an event—something that you take your time to prepare, savor, and enjoy. It’s a time for family to gather, for stories to be exchanged, and for that fried delight to grace the table.
In a country where most meals are a mix of rice, lentils, and vegetables, Sunday meals are the day when meat or indulgent snacks take center stage. And what better way to elevate these dishes than with some oil? Whether it’s ghee, mustard oil, or vegetable oil, the oil doesn’t just help cook the food; it transforms it. Think of the crispy exterior of a samosa, or the rich, golden crust of a deep-fried fish. It’s an essential part of the experience. And let’s be honest, when you’ve been working hard all week, there’s something satisfying about biting into something fried and delicious. It’s comfort food at its finest.
What’s Cooking on Sundays?
When I think about Sunday meals in Mumbai, the first dish that comes to mind is the humble vada pav—India’s answer to a burger, but infinitely better. It’s fried, it’s messy, and it’s packed with flavor. Then there’s the fish fry—crispy on the outside, tender on the inside, with a tangy masala coating that sticks to your fingers as you dip into the spicy green chutney. And who could forget the fragrant biryani? Sure, biryani is a festive dish, but it’s the weekend fry that makes it truly memorable. Frying rice with ghee, then layering it with rich, marinated meat and fried onions—it’s the oil that holds it all together.
Even the simplest of dishes gets an upgrade on Sundays. Take the classic aloo sabzi (potato curry), for example. During the week, it’s a straightforward, light dish, maybe with just a hint of cumin and turmeric. But on Sundays? Oh, on Sundays, that same aloo sabzi gets fried until golden, then smothered in a spicy, tangy sauce. It’s the same potato, but it’s transformed into something extra special, all thanks to that extra oil.
The Satisfying Sound of Sizzle
If you’ve ever been in an Indian kitchen on a Sunday, you know that sound—the sizzling of oil in a pan. It’s an audio cue that something good is coming. It’s the promise of crispy pakoras, of deep-fried bhajis, of rich, golden naans. There’s a unique satisfaction in hearing that sizzle, in knowing that something indulgent is about to be served. It’s a sign that the hustle and bustle of the week have been momentarily forgotten, and that now it’s time to savor the moment.
It’s not just about the food—it’s about the experience. That sizzling sound calls everyone to the kitchen, to the dining table, to gather around and indulge together. Whether you’re dipping a crunchy pakora into a bowl of mint chutney or tearing off a piece of piping hot paratha, Sunday meals are about more than just taste; they’re about connection. They’re about the joy of eating together, of sharing something that’s been made with care and, yes, with just a little extra oil.
Indulgence, But with Love
We all know that frying isn’t exactly the healthiest way to cook, and for most of the week, I try to keep my meals light. But Sunday is different. Sunday is the day to indulge, to eat with abandon, to embrace the richness that comes with the extra oil. It’s a celebration, a way of honoring the weekend, and a reminder that food is meant to be enjoyed, not just consumed out of necessity. There’s a reason why we cook with love, with extra effort, and yes, with extra oil—it’s because food, at its best, brings us joy.
As I sit down to my Sunday meal, whether it’s a plate of crispy fried fish or a greasy bowl of aloo paratha, I’m reminded of the rituals that make food so much more than just sustenance. It’s about the experience, the connection, and the indulgence. And as the oil drips off the food and onto my plate, I can’t help but smile. After all, Sunday meals are a time to let go, to enjoy life’s simple pleasures, and to savor that extra bit of oil.
Disclaimer: While Sundays might be the day for indulgence, don’t try this every day—your waistline will thank you. But once a week? Go ahead, treat yourself. You deserve it.
Born in Mumbai, now stir-frying feelings in Texas. Writes about food, memory, and the messy magic in between — mostly to stay hungry, sometimes just to stay sane.
Born in Mumbai, now stir-frying feelings in Texas. Writes about food, memory, and the messy magic in between — mostly to stay hungry, sometimes just to stay sane.
