The mula ko achar my mother used to send from Gangtok—*moola* grated fine, sun-dried just one day, then tempered with *jwanu* and mustard oil—that is what I miss when I eat out here. Even the best restaurant in Siliguri adds too much sugar, trying to please everyone, forgetting the sharpness is what wakes you up for the next bite. A market crowd sorts out such things better than any chef's committee, I think.
#cooking#food
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