He suggested I try the Corn-Cheese-Capsicum. ‘Why?’ I enquired. ‘Because you seem the phirang-sorts,’ he replied. At the time, I thought it was a compliment, only to later discover that the philosophy here is far from ‘phirang’.
Nikhil Thakur, the man behind the parrontthe (he insists that’s the Punjabi, and therefore ‘correct’ way to spell it), uses ‘nutritional’ (ghee and
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