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.
'I always say you really cannot own a recipe.' 'In India, where, we have been cooking for thousands of years, how can you put a finger and say, 'This is mine'?'
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