Nostalgia, history, legends and myths combine to salvage the disappearing cuisines of five diaspora communities in India.
These are my earliest memories of food, by which time it had been 40 years since my grandmother had left her homeland in Sindh, specifically Karachi and Shikarpur, and adopted Mumbai as her new home. For 45 years more, until she passed away, she took great pride in feeding her family traditional Sindhi food, the kind she’d been taught to cook by her mother. There were kokis laden with anardana, green chillies, onions, coriander and ghee; sai bhaji with bhuga chawar; creamy lobes of goat brain marinated in masala and fried on the tawa or braised in a thick, spicy tomato gravy; jera-bukki (liver and kidneys) cooked in kheema. Her weekday food was also traditionally Sindhi. For breakfast we had seyal bread; for lunch, tidali dal; for dinner, vangun-batata (brinjal and potato stew).
Denne historien er fra February - March 2018-utgaven av Condé Nast Traveller India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra February - March 2018-utgaven av Condé Nast Traveller India.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
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