16/01/2023
It’s been 1 year, 15 days, and 10 hours since I made and shot STUFFED DAAL DHOKLI. It’s how long I have been sitting on it because I didn’t think it was “perfect enough”. This epidemic of perfectionism has crippled me. I think I’ve known it for a while, but it's only in the past year that I’ve accepted it enough to seek help, unlearn my societal and parental conditioning, and learn how to get out of my own way. I've realized at the root of it all is my fear - fear of disappointment, rejection, judgment, and strangely success as well.
I’ve let countless inspiration pass and kicked myself when someone posts a similar idea that I've written in my endless “things to make“ list. Just today, I saw someone I quite admire, post ”bao bhaji“ - a recipe I tried more than 2 years ago and rejected because its dough-to-bhaji ratio was poor. It might be poor for me, but just right for someone else or maybe most (who doesn't love some extra carbs!). There may be a line here, but it's a blurry one at best. So f**k rules and cancel perfectionism and the idea of 'insta-perfect' - it's self-destructive and abusive to self.
2023 is about being comfortable with the wildly uncomfortable, to more practice shots, to celebrating what may seem like small achievements (like posting this after a long hiatus, even though not posting had gotten so comfortable for me). Here’s to YOU, for sticking around for this incredibly flawed human 💛.
Enjoy this warm plate of comforting STUFFED DAAL DHOKLI!
