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Heritage Cuisine - Misal
|by Vikram Karve|
The Signature Dish of Maharashtra
It's pouring heavy rain, there is water all around, the rivers of Pune, the Mula and Mutha, are flowing in spate, I'm feeling wet and cold, and there's nothing better to fire up your insides and perk you up than a hot spicy dish of Misal. Since I'm on Lakdi Pul, near Deccan, I head up Tilak Road to Ramnath, my old favorite.
I don't delve too much on the contents, or the ingredients, which basically comprise an Usal, rassa (the spicy curry) and the garnish of sev, chiwda, farsan, onions, fresh coriander and green chilies, arranged in three tiers and served with a wedge of lemon. There are two bowls and spoons. Using both spoons, I mix the contents thoroughly, squeeze the lemon, and eat. It's hot, delicious, my tongue is on fire, my nose and eyes water ' the true test of a genuine misal. I bash on regardless. (Never try to douse the appetizing zesty fire in your insides by sipping water or ruin the gastronomic experience by succumbing to a bite of pav or bread they may have the temerity to place alongside).
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10/24/2012 22:09 PM