Vartanama, Mar '16
By Pawan Dhall
By Pawan Dhall
Photo credit: Pawan Dhall |
“Why isn’t the milk curdling well these days?” My mother has
no satisfactory explanation in response to my complaint made the nth time in
the last couple of months. We try to figure out what could have gone wrong. It is
the same brand of milk that gave delicious results till last year. Firm-textured
curd – no, actually dahi sounds better – with just a thin layer of sinful fat!
It has been my comfort food since childhood, either to be had plain, as a raita,
with paranthas or rice, or as a dessert (mixed with sugar, gur, shakkar and
even sugar free powder). So much so that I can wear the tag of dahi chor with
mischievous pride!