It took decades for urban families to consider it okay to store leftovers. Most food in India is cooked and eaten fresh, which is why there tends to be extraordinary focus on making just the precise amount, so that wastage is minimal. In the pre-refrigeration era, this was crucial because food spoils much faster in tropical conditions. We all know that fungi and bacteria absolutely love temperatures above 30oC, a temperature considered to be early winter in Chennai, where I live.
Why refrigeration is frowned upon
