If there was one place where something so dry, literally, as a vast stretch of nothing but sand, but still had the mystique, the warmth, the simplicity and of course, a cuisine to die for - Rajasthan it is! But long before my first visit to the state, it was in Lucknow, more than 15 years ago, that I had my first taste of this famed Rajasthani combo of Dal-Baati-Churma. I still can vividly remember how much "ghee" that thing demanded! With dishes with names such as "Palang-Torh"...not much is left to imagination about how seriously people in this princely state take their food.
And then there was - GHEWAR!
Folks, there are Indian sweets and then there is ghewar. Resembling something like a sweetened, edible version of a honeycomb - this unimaginably awesome treat is a trap unto itself. Long before Lays came up with the caption of "..betcha can't eat just one..", people familiar with the phenomenon called ghewar had fallen victim to the food-trap of not being able to stop after one helping.. What have I not done to get my hands on a box ghewar !?!?
In place where water is precious resource and dry red chilies are often the base ingredient in meat dishes, it will be unjust to not mention the illustrious "Lal Maans". I am still to find a simpler recipe for a mutton dish!
Now, about the picture that you see above - A common condition for Indian expats is a combination of 2 things - explored-all-Indian-restaurants + nothing-in-fridge-is-interesting, this leads to a reaction, usually from the hungrier of the two between the husband/wife - known as... I'd @#$%^% make something different!
Moral: ...some things should NEVER be cooked in western appliances! But it wasn't that bad. Especially, the churma :)
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