From Home Kitchens to New Possibilities at 56
An inspiring story of Sonal Dharmendra Panchal (Khyaal Club Member)
“My name is Sonal Dharmendra Panchal. I was born and brought up in Vadodara, Gujarat. I completed my schooling there and later studied Chemistry. I did my B.Sc and then my Masters in Applied Chemistry from Maharaja Sayajirao University. I got married in 1990 in Dahod, Gujarat.
My love for cooking started very early. I used to stand beside my mother and help her every day. She cooked all kinds of food. South Indian dishes, Pav Bhaji, Punjabi meals, everything was made at home. I learned by watching her and cooking along with her. During my school vacations, when I was in the tenth standard, my mother told me to try cooking on my own. Those long holidays gave me time to practice and learn. That was when I truly got my hands into it. Over time, South Indian food became my strongest area. I always felt confident while making it and it always came out well.
After marriage, cooking became an everyday responsibility, but I never saw it as a burden. Whatever we wanted to eat, I preferred making it at home. When pizza was new in Gujarat, I learned how to make it myself. I also started baking cakes and experimenting with different styles of cooking. Our daily meals were simple and nourishing with roti, dal, rice, vegetables and salads. Dinner was my space to try something different. Punjabi food one day, South Indian the next. I really enjoy feeding people. Watching them enjoy the food I made gives me immense happiness.
Over the years, my family became my biggest encouragement. My husband always preferred home cooked food over outside food. He often tells me that any dish tastes better when I make it at home. If I eat something outside, I come back thinking about how I can recreate it in my own way. I watch cooking videos and then add my own taste to it. I trust my instincts completely. I also strongly believe in not wasting food. If chapati is left, I turn it into crispy snacks or cheevda. Leftover vegetables become stuffing for parathas. Even leftover rice finds a new life as pakoras or dried vadis. Cooking, for me, is about care, imagination and respect for food. I feel that once you understand food, you can make something good with whatever ingredients you have. It is creativity in its purest form.
One dish that people always ask me for is Handwa. It is very close to my heart. I also love experimenting with traditional Gujarati food. I once made ‘bajra rotla’ with ‘moong dal’ stuffing inside it. Normally, the rotla is plain, but this small change created something new. People loved it. I enjoy playing with presentations as well. For my son, I once made Handwa very thin and served it like a pizza. He enjoyed it so much. Even though my children are grown now, I still enjoy making new things for them. My daughter lives in the United States and she often calls me for recipe ideas for her son. She wants food that is interesting but also healthy. Once, for Halloween, she asked me what she could make without sugar or chocolate. I suggested making carrot chips with cheese on top. She added blueberry gel and made it look like a flower. Everyone loved it there. I love sharing such ideas with her. It makes me feel close to her, even when we are far away.
I came to know about the 50 Above 50 platform through Instagram. At first, I was unsure. I wondered whether I should participate. My family encouraged me a lot. They believed in me more than I believed in myself. I finally decided to try. I submitted my recipes and photographs. For the first time, I actually measured ingredients because I usually cook by estimation. I practised at home, and my family tasted everything. For the contest, I prepared ‘donut shaped gulab jamun’ with mawa and saffron stuffing inside. I made it once for practice and my family loved it, so I prepared it again properly. I crumbled gulab jamun and used it for decoration, which made the presentation very special. I also prepared ‘Moong Dal stuffed Bajra Rotla’, inspired by the famous moong dal kachori filling from Gujarat. I combined these two ideas and created something new. The third dish was ‘Lauki Handwa’. I soaked the dal and rice, ground it at home, added bottle gourd, curd and spices, and cooked it slowly. Every dish carried my effort and emotion.
When I received the call saying I was selected as a finalist, my heart felt full. I was very happy. Coming to Mumbai for the 50 Above 50 event was a beautiful experience. I participated in many activities and even tried pottery at the event. I met so many seniors who were talented and confident. The environment was positive and warm. The points system encouraged us to explore every stall. Winning the medal, certificate and prize money of Rs. 10 thousand made me feel proud. It made me feel that even at this age, we can still achieve something meaningful. It brought back my enthusiasm and creativity.
Through this journey, I also became part of the Khyaal community. I enjoyed sessions like Tambola and singing. I found the finance sessions very useful for seniors. My husband and I attend them together and learn a lot. We found the discussions on investments very useful and practical. Khyaal made me feel supported and connected. It gave me a space where seniors are respected and encouraged to explore their interests freely.
My advice to my fellow senior citizens comes from my heart: Let your passion live. Stay active, stay curious. Life is meant to be lived fully, at every stage.” - Sonal Dharmendra Panchal (Khyaal Club Member)