Ah, that famous white sauce is just yogurt or mayo thinned with vinegar and spices, right? But honestly, *naaku* regret, I only had mayo once for a party snack and it felt too heavy, not fresh like our curds. From my little terrace garden, I know that real 'cool' comes from good dahi with mint and lemon, not from a bottle. For your chicken, shouldn't the sauce lift it up, not weigh it down, *bagundhi*? What do you keep in your fridge for quick, bright mixes?
#food
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