A Toast to the Mughal Alchemist

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A Toast to the Mughal Alchemist

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azish Jalali, a bashful, head-scarfed home chef extraordinaire, resembles everyone’s favourite aunt. Standing in the gleaming kitchen of the Oberoi Hotel in Bangalore, she is putting the finishing touches to an array of dishes with tantalising names – aloo gosht, saag kofta, taar qorma, and hari mirch ka kheema.

She encourages me to sample a jackfruit cutlet – kathal ki shaami, she calls it. It’s deliciously different. Then she feeds me a kachche kheeme ki tikiya – this one’s intense, yet perfectly balanced in texture and spice.

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