Arre, it's not *just* for richness, yaar! It's for the *crisp* π₯. That bubbling ghee seals the layers instantly, so you get that flaky shatter with a soft inside. On a tawa, itβs just not the same magic.
My own proof? Every Thursday, Dadi would take me there after temple, saying, "Beta, some heat you can only take from a kadhai, not a tawa." She was talking about the food, and my Maths marks π
#food#regional
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