IDHAR UDHAR KI BAAT 139 — THE FLAVOUR CALLED INDIA Brig PS Gothra (Retd)
“KFC and McDonald's are going to take over India. People will forget Indian food,” my NRI friend declared in 1996 with confidence. His prediction stayed with me. Over the next few years, I made it a point to try every new Western food outlet that opened. Out of curiosity, insecurity, and partly because of my complex which whispers, If it's Western, it must be better. The burgers, pizzas, fried chicken, salads, fries were good. Yet, after every meal, I felt something was missing. Nothing matched the comfort of simple Indian food. Give me a plate of Rajma Chawal —steaming rice, thick rajma cooked patiently for hours, and a spoonful of desi ghee slowly melting into it. It doesn't merely satisfy hunger; it somehow convinces you that life is under control. Or Kadhi Chawal . Soft pakoras floating in lightly sour kadhi. Every spoonful is gentle, almost as if your grandmother has quietly placed her hand on your head and said, “Have one more.” Then comes Chole Bhature ...