If Indian cuisine is considered the crown of the world cuisine, Punjabi cuisine could easily be the shining stone demonstrating its glory. The reason why Punjooo food is so popular across the length and breadth of India and places abroad, in my opinion, are the delicious variety of Parathas it offers. From Kashmir* to Kanyakumari and from the Run of Kutch to the Bay of Bengal, everybody craves for them and can go places to hog on them. Where I have had the most delicious Parathas? Well, it's a difficult question to answer but probably the Parathawali Gali near Chandani Chawk and the roadside ones next to IIT-D gate in Delhi are etched in my memory for a long long time. But obviously the list goes on and on...
To me, Akhil certainly is a veteran Paratha expert in Leuven and in addition to Parathas what I love the most is the vintage tomato chutney he prepares. Both these things go so wonderfully well together. Sukhi almost makes them single handedly (guess with left hand) and my new neighbor Amrit is as adept as anybody can get at the art. Taking a cue from all, we decided to give a shot at making Parathas at my new place. Being the tutor, it was natural that Amrit's Parathas were superb. I was awestruck though, when I saw my first Paratha slowly but surely took the shape of a circle. Well, almost circular :)
Guru's First ParathaLasnachi Koshimbir (Garlic n Curd), a Maharashtrian delicasy learnt at Millionaire's place in Leeds also went very well with the Punjooo Parathas. Tamil delicacy Pachadi (composed of ginger and curd) that Sandeep prepares should also go well. Isn't it wonderful the way cuisines from different parts of the India come together and result in what could be termed A Taste Of India...
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* Sagnik wants Kashmir to be replaced by Kathmandu in the present context. Reason: Amrit hails from kathmandu.
