If you are in any managerial position (thanks to promotions) and this is the first time you’re hearing of the Peter Principle, then you are already a lost cause. Close this tab and go back to scrolling Instagram reels. Bye-bye. According to Wikipedia (remember that old relic, before ChatGPT became the de facto encyclopedia? Remember encyclopedia? Never mind). According to Wikipedia, the Peter Principle “observes that people in a hierarchy tend to rise to 'a level of respective incompetence’”, which means your promotions are based on how good you are at your current role. You continue to rise the rungs of corporate till you reach a position where you, and you will, suck at your job. At some point in your career, you will end up rotting away at a level you are least competent at; some place where you barely scrape by, unsure of where you’re faltering because the barometer for quality is hidden behind a thick veil of your own incompetence. Hence, the burnout. And the desperate ...
A favourite childhood memory of mine is me coming home from school to a mound of steaming rice topped with a ladle of thick pappu (boiled mashed green gram) and a generous helping of homemade ghee surrounded by a moat of tangy chinta charu (tamarind rasam). It was my first tryst with nostalgia. The first bite would transport me back to simpler times when the school days and my trousers were both half in measure. I’ve always maintained that my ammi, my late grandmother, invented the dish. One of the most unfortunate outcomes of her passing was the loss of the recipe. You might think I’m being inconsiderate, but the dish is to die for. And my mother’s version just doesn’t taste like what ammi used to make. I’d been on the hunt for this elusive dish for years. I’ve scrounged around the annals of the internet long enough to know that it isn’t familiar, let alone popular. So, I took it upon myself to recreate the dish, from memory. It took me years to perfect it. The pappu was ea...