The Poori was so crisp that the moment you try to pierce the puff with your finger, the crust would crumble into flakes. The Chhole were spicy and the watery gravy complimented the morsels of Poori, perfectly. The edges of the Malpua were crisp. The taste had a hint of cardamom and was not high on sugar.
Last Sunday, in a chilling cold, in an open courtyard with efforts to warm up the ambience with some live fire Sigree, I enjoyed an amazing dinner in a Food Pop Up curated by Chef Rajan Bedi. The three-course meal started with Amalokhi Soup, Chicken Tikka and Rampuri Seekh Kebab as starters. The main course included Lahsooni Dal, Amritsari Fish Curry, Murgir Jhol and Lal Maas. The accompaniments included Bhut Jolokia Chutney, Aloo Pithika and Khorisa (fermented Bamboo Shoot) Pithika. And the wonderful fare wrapped with Malpua topped with Moong Dal Halwa.