Sher-e-Bengal

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The Entrance

If pure love is that which sets your heart on fire, which makes you sit up late at night sleepless and panting, then I can say that what I feel for Bedouin Sher e Bengal is that only.

Pure heart-burning passion.

Over the years, I have had the privilege of visiting many places and sampling a wide variety of cuisines. But nothing, and I mean nothing, packs the emotional impact of a mouthful of food cooked in the kitchens of Bedouin. I don’t care if people say that the biriyani of Arsalan is better or that Shiraz is the best for Mughlai food. Maybe they are right. Who knows? It’s like all the sensuous writhings of a Sunny Leone count for nought, explicit as they are, on an emotional scale, in front of Raveena Tandon’s “Tip Tip Barsa Pani” just because the latter touches me in a more personal way.

So don’t even argue.

Because you see, when I put a morsel from Bedouin into my mouth, I am not just having “food”. I am connecting via a gustatory bridge to times and tastes gone by.

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State of the Papad

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It was after many phone calls to assorted PR agencies and  after being given many a run-around (as they say: bahoot papad belna para) that I was ultimately able to get an interview with the famous Lijjat Papad Bunny, the face of the multimillion dollar Papad industry and together with the dancing Nirma girl and the Hippo of washing powder Hippolin, an icon of the 80s Doordarshan days.

Crunching into a spicy papad, Mr. Bunny appeared relaxed and upbeat.

“It’s been a good year for us”, he chortled “with Shilpa Shetty being called Shilpa Poppadum in the British Big Brother, foreign interest in papads or poppadums has never been higher.”

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