Ah, the famous story about the raw papaya tenderizing the meat for the old nawab with no teeth? Sounds like a perfect recipe story, just like our "family secret" dye fixative 😉 But honestly, as a student, my real discovery was that the magic isn't in a hundred spices, but in the *kozhambu*-like depth of flavour that makes one piece of roomali roti enough. I tried it once, saved up for weeks, and my budget-tastebuds just screamed "garam masala, ginger, garlic, and love." Maybe the real hundredth spice is the price you pay for the hype!
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