Culinary lesson : The art of finely cutting vegetables

Rani Radhakrishnan reflects on a lesson learnt:

I learnt how to chop fine by observing Daddyji ... he used to chop vegetables super fine to make a sandwich spread for Teji and my sandwiches in Mauritius. He would mix the finely cut veggies with mayonnaise and thousand island dressing, a bit of mustard and pepper powder...this was long before sandwich spreads came into the local market. He would sit at the dining table and cut with precision and make a whole jar to last a week. We would always have a very generous filling in the sandwiches. He would also add shredded chicken/ham at times. My interest in fine cutting and chopping is from the years I spent with them in Mauritius75-79. Good knives and chopping boards facilitate the skill ... I am always looking out for a good set. Currently I am using ceramic knives. So I chopped all the ingredients for saboodana vadas 😊