Crisp, glassy spirals that shatter into syrup — a hot jalebi straight off the kadai at a bazaar stall is one of the great street-food moments. The batter is nothing but flour, a spoon of curd and patience: an overnight ferment gives it the slight tang and the bubbles that make jalebis puff into hollow, … Read more
Pav Bhaji is Mumbai’s beloved street-side sizzle: a buttery, brick-red mash of potatoes, peas, capsicum and tomatoes cooked on a huge tawa, scooped up with soft, butter-toasted pav. The whole dish leans on two things — a good pav bhaji masala and more butter than feels reasonable. Make it on your largest tawa or a … Read more
A great masala dosa is a study in contrasts: a paper-crisp, golden crepe with lacy edges, wrapped around soft, turmeric-yellow potato masala, with coconut chutney and hot sambar on the side. Almost everything depends on the batter — the right rice-to-dal ratio, grinding it smooth but not gluey, and fermenting it until it rises and … Read more
A great samosa is a small engineering project: a crisp, blistered, flaky crust that shatters, wrapped around a tangy, well-spiced potato and pea filling. The shops get two things right — a stiff dough rubbed well with fat (the moyen), and slow frying that starts in barely-hot oil. This recipe follows both rules, so your … Read more