Chef Ranveer Brar serves up his mother Surinder Kaur's Punjabi Kadhi bobbing with freshly-fried pakoras.
Kadhis made from yoghurt have many avatars all over India. It takes on countless forms. Creamy and thick in the north with the addition of besan and malai-wallah dahi. Coconut-rich in the south or the thinner Mor Korumbu. Much sweeter in the west.
Through history, the Mela has held different meanings for ascetics, the colonised, colonisers, and tourists, but all have been moved by its grandeur points out Atanu Biswas.
Reshma Aslam shares her fav recipes from her mother's kitchen.
It's the Maharashtrian version of kadhi pakoras.
Find comfort in this quick and yum poha and mung dal khichdi.
Try it out and tell us if you liked it?
This Mother's Day, strengthen the bond of love with your mother over delicious delicacies.