This week has been a mish-mash of sorts. There is no other way to fully encapsulate this week than making one of my favourites: Papdi Chaat.
Chaat is eaten as a snack in India. The best chaat, papdi chat and pani puri are usually found on the street side in India. I don't know what makes it so good! Perhaps it is the challenge of not getting a horrendous stomach flu after. Usually the men who tend to make these mouth-watering dishes come from word of mouth. I am lucky to know people who know good chaat makers. When ever I visit India, I make sure to visit these men. I have however yet to find the where-abouts of my all time favourite- a grumpy but phenomenal chaat maker that use to make all sorts of chaats by where my grandparents use to dwell in Bangalore ( the house that had the grinding stone).
Although these things taste really great on the street side in India, they can easily be made at home.
That crunchy, sweet, savoury and tangy flavour of this mish-mash dish can be re-created with a few essentials.
No comments:
Post a Comment