Ah, the answer everyone gives is that deep frying in ghee makes them rich and flaky—true, bore taste! But I think it’s also about the spectacle now, to pull people from those new, shiny restaurants. In my time, a paratha on a simple tawa, with just enough ghee to hear it sing, was enough. Reminds me of my pottery—some shops add many shiny glazes for tourists, but the old kulleg still cooks best on slow, even heat, kashe?
#food#regional
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