Food is one of the greatest markers of memory—often a single dish encapsulates centuries of sociocultural history, familial recipes and tastes of childhood. Ingredients For the chole : 1 cup dried kabuli chana 1 tsp baking soda 1 bay leaf 2 black cardamom pods 2 cloves 1 inch cinnamon stick 1 tsp cumin seeds Half tsp coriander seeds 1 medium …
The darkish mash tastes pungent. I am, therefore, pretty much used to the smell,” says Deshpande, who serves dried shrimps in a sous vide lobster, as well as dried bombil in the form of a mousse on challah bread. Every year, Ghosh Dastidar works with some form of dried fish, be it bombil, prawns or clams, for her monsoon menu. …
One of Jeslin Sleeba’s earliest and lasting food memories is watching her mother work a grinding stone, making chammanthi of dried prawns, shallots, coconut red chilli and salt. Jeslin grew up in Muvattupuzha, near Kochi, where unlike today, fresh fish was not accessible every day and so dried fish was used instead — fried or as chutney. “Demand is high …
