Give Your Festive Platter A Sweet & Savoury Touch

Fafda-jalebi, dal baati churma and roth-sheer chai

- Shikha Shah

During the festive season, apart from all the family bonding, gifting and rituals, the most intriguing part is the food. For instance, during the festive season, Gujaratis feast on fafdas and golden jalebis. In fact, in both ancient and modern cooking, sweet and savoury elements have played a significant role. Perhaps, it's all about finding the perfect balance. "When one consumes sugar and salt together, the salt enhances the flavour of sugar. When salt is combined correctly with something sweet, it creates a layering of flavours," says culinary expert Reetu Uday Kugaji.

DAL BAATI-CHURMA

Rajasthani dal baati and churma comprise three main elements - charcoal or wood-baked whole wheat flour balls dunked in loads of desi ghee, Panchmel or Panchratna dal which is a combo of five lentils (urad, tuvar, masoor, moong and chana) and churma, a sweet mixture of coarsely-ground whole wheat flour, besan or maize flour. Folklore says it was during one of the war days when a cook accidentally poured sugarcane juice into the baati, that the churma was 'found'. Other tales tell of homemakers who'd keep the baatis in sugar/jaggery water to keep baatis fresh for their husbands, which eventually became churma.