Inderjit Badhwar: The Kitchen

27.09.2017

The feast of green coriander, bitter gourds and moong dal – north India’s staple lentil that looks like a hellish yellow porridge but tastes like heaven when cooked with love – and mustard greens with dollops of white home-churned butter served at the table over which he presided in formal coat and tie would at his command the next day turn into a banquet of partridge cooked in sherry, garlic and Worcestershire sauce. Cauliflower with white gravy, fricasseed chicken served with roasted potatoes...

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