The revivalists: Resuscitating India's fading culinary traditions

I asked chefs to try out gosht ka halwa and not one realised that it was made of meat: Osama Jalali

Avantika Bhuyan
Last Updated at March 17, 2017 22:57 IST

Rana Safvi cooks the tehsildari qorma at her home in Greater Noida. Photo: Dalip Kumar

In January, SodaBottleOpenerWala, a Bombay Irani restaurant chain, introduced diners to ravaiyan baingan, small eggplant stuffed with prawns. In the vegetarian version, peanuts replaced the prawn stuffing. The dish was a mix of Iranian and Gujarati cuisines, the first visible in the choice of vegetable and the second in the ample use of sesame and peanut.

TO READ THE FULL STORY, SUBSCRIBE NOW NOW AT JUST RS 249 A MONTH.

MONTHLY

₹ 249

Select

ANNUAL

₹ 1799

Select

Best Offer

SMART ANNUAL

₹ 1499

₹ 1799

Opt for auto renewal and save Rs 300

Select

What you get on Business Standard Premium?

Unlock 30+ premium stories daily hand-picked by our editors, across devices on browser and app.
Full access to our intuitive epaper - clip, save, share articles from any device; newspaper archives from 2006.
Curated newsletters on markets, personal finance, policy & politics, start-ups, technology, and more.
Pick your 5 favourite companies, get a daily email with all news updates on them.
26 years of website archives.
Preferential invites to Business Standard events.