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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

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Food And Recipes

Avantika Bhuyan 



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

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First Published: Fri, March 17 2017. 22:40 IST

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