Truth is his name

Who is to say who is right or wrong when only god is perfect?

If there is one thing that I hate doing, it is admitting when I am wrong. I am comfortable compiling my finances; I can visit the dentist without fear; doing the household laundry and other domestic chores can even be positively euphoric; but, admitting when I am wrong is something that I deplore and what is more, I just can’t seem to do it as often as I should.

As a teenager, I gained something of a reputation for endlessly questioning my friends, family and peers. I just couldn’t let go of a topic that I felt inclined to know about (which happened to be just about everything!) Relentlessly, I would hound somebody as to their opinion or experience.

This in itself was fairly harmless as I had always been taught that an inquisitive nature was the very essence of learning. However, it was the manner in which I would counteract during a conversation that led to my notoriety. To share your own opinions is tolerable, but I tended to declare my own thoughts as absolute fact.

I would take a stand on a point in question and unequivocally deride others (whom I now viewed as opponents) pressing them into submission. As if that wasn’t ghastly enough, I often found myself in a position where I needed to expand my argument further, but could not as I had already limited myself when making earlier assertions!

Admitting that perhaps I had gone too far or that I had hastily made statements was tantamount to admitting defeat and I just couldn’t admit that I was wrong. With age comes wisdom and over the years I have become a better conversationalist, but the agony in admitting I may have erred remains. I often wonder why this is. Is it as simple as the stubbornness of male-pride? Or is there some part of my personality that craves confrontation? I continue to ask these questions of myself, but have already found satisfaction from the philosophy of the Sikh way of life.

Guru Nanak espoused that there is only One absolute: God. Sikhs do not think of God as a being or deity, rather we believe that God is the very fabric of all existence: The Guru said Truth is His Name. It follows that beyond this absolute, unique perfect Divinity, everything else is not without flaw. It is comforting to know that we are not perfect.

To truly believe and practice the principle that only God is perfect is humbling. It helps us to refrain from the idea that we cannot be wrong. And yet we find ourselves in that position every day because we spend our time looking at the rest of the world who like us are imperfect. If they are imperfect too, who is to say that I am wrong and they are right? Perhaps I am right and they are wrong! It is this type of thinking that I believe has led me to hate admitting when I am wrong, a belief that perhaps I could be right!

This is why the Sikh way of life emphasises the greater importance of practising an ideal. Guru Nanak declared that “Truth is the highest virtue, but higher still is Truthful living.” We recognise that we are imperfect, but when we are put to the test and should accept that we could or have been wrong we fail to follow through. Sikhs believe that everything exists at the whim of the single Creator & Destroyer. That entity alone is responsible for life and death, for war and peace. Sikh philosophy dictates that our energy is better focused on that entity and to not get caught up in the petty squabbles of the World. Guru Nanak said that in life we should be like the lotus flower, floating within the water but not becoming sullied by the murky depths: to live within the World and embrace it whole, to attempt to resolve society’s problems and enhance the spirit of its people. But we should not allow ourselves to become embroiled or overcome by the differences that exist. Truly, it is human to err, but I would like to take licence with the idiom and add that to admit when one is wrong is also divine.

Harwinder Singh is a 26-year-old Law graduate turned film and TV producer. He is also a record label boss. Born in the UK to Punjabi parents, he been practising and studying the Sikh Way of Life for about 20 years.
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With the BBC Food’s collection under threat, here's how to make the most of online recipes

Do a bit of digging, trust your instincts – and always read the comments.

I don’t think John Humphrys is much of a chef. Recently, as his Today co-presenter Mishal Husain was discussing the implications of the BBC’s decision to axe its Food website (since commuted to transportation to the Good Food platform, run by its commercial arm), sharp-eared listeners heard the Humph claim that fewer recipes on the web could only be a good thing. “It would make it easier!” he bellowed in the background. “We wouldn’t have to choose between so many!”

Husain also seemed puzzled as to why anyone would need more than one recipe for spaghetti bolognese – but, as any keen cook knows, you can never have too many different takes on a dish. Just as you wouldn’t want to get all your news from a single source, it would be a sad thing to eat the same bolognese for the rest of your life. Sometimes only a molto autentico version, as laid down by a fierce Italian donna, rich with tradition and chopped liver, will do – and sometimes, though you would never admit it in a national magazine, you crave the comfort of your mum’s spag bol with grated cheddar.

The world wouldn’t starve without BBC Food’s collection but, given that an online search for “spaghetti bolognese recipe” turns up about a million results, it would have been sad to have lost one of the internet’s more trustworthy sources of information. As someone who spends a large part of each week researching and testing recipes, I can assure you that genuinely reliable ones are rarer than decent chips after closing time. But although it is certainly the only place you’ll find the Most Haunted host Yvette Fielding’s kedgeree alongside Heston Blumenthal’s snail porridge, the BBC website is not the only one that is worth your time.

The good thing about newspaper, magazine and other commercial platforms is that most still have just enough budget to ensure that their recipes will have been made at least twice – once by the writer and once for the accompanying photographs – though sadly the days when everyone employed an independent recipe tester are long gone. Such sites also often have sufficient traffic to generate a useful volume of comments. I never make a recipe without scrolling down to see what other people have said about it. Get past the “Can’t wait to make this!” brigade; ignore the annoying people who swap baked beans for lentils and then complain, “This is nothing like dhal”; and there’s usually some sensible advice in there, too.

But what about when you leave the safety of the big boys and venture into the no man’s land of the personal blog? How do you separate the wheat from the chaff and find a recipe that actually works? You can often tell how much work a writer has put in by the level of detail they go into: if they have indicated how many people it serves, or where to find unusual ingredients, suggested possible tweaks and credited their original sources, they have probably made the dish more than once. The photography is another handy clue. You don’t have to be Annie Leibovitz to provide a good idea of what the finished dish ought to look like.

Do a bit of digging as part of your prep. If you like the look of the rest of the site, the author’s tastes will probably chime with your own. And always, always, wherever the recipe is from, read it all the way through, even before you order the shopping. There is nothing more annoying than getting halfway through and then realising that you need a hand blender to finish the dish, just as the first guest arrives.

Above all, trust your instincts. If the cooking time seems far too short, or the salt content ridiculously high, it probably is, so keep an eye on that oven, check that casserole, keep tasting that sauce. As someone who once published a magic mince pie recipe without any sugar, I’m living proof that, occasionally, even the very best of us make mistakes. 

Felicity Cloake is the New Statesman’s food columnist. Her latest book is The A-Z of Eating: a Flavour Map for Adventurous Cooks.

This article first appeared in the 26 May 2016 issue of the New Statesman, The Brexit odd squad