setting the palate
cut the hype around the food. cut the capital letters. make the food so good you want to keep rolling it on your tongue, you want to delay swallowing it. but that's rare in eating out in India. unless its Bengali or Mallu or Parsi or Goan food, but that to me might be cos its not 'ghar-ki-murgi' for me. wonder if Bongs, Parsis, Goans, Mallus, … feel that way too. you get shitty bread in India. on the other hand India is one of the few countries in the world where bread, in this case roti, is home made still, everyday in individual households. there's probably a connection between those two. and by the way, few people agree with me on this, and fewer still like it when I say it, but roti or 'phulka' is much hyped, way beyond its dry, often powdery reality. I have a theory for the bread-made-in-every-home-everyday too. Indians are not mavericks by nature. they like to follow tradition - what their parents taught them, which was in turn passed down by their par...