The Khatta Meetha 2 Full Movie In Hindi Download Kickass Torrent
Emmanuelle Riker
The surprise element in the main courses is the fiery-hued Paneer Koliwada, which turns out to be super spicy, pungent and the stuff that legends are made of. Let it be said that I am not a fan of paneer but this one is kickass stuff!So is Saoji Chicken Curry, a traditional dish from Nagpur, with the curry consisting of coconut paste, khus khus paste and other spices. There is the more toned-down Turiya Patra, ridge-gourd and patra (that delicious steamed besan-covered colocassia leaf Gujarati special) tossed together, with a khatta-meetha aftertaste, thanks to the lemon juice, sugar and til in the garnish. For something Rajasthani, we try Gatte Ki Subzi, (besan dumplings in an yoghurt base) which is strictly ok. We team up the curries with some bajra rotis although I try in vain to find some typical western Indian breads like the Gujarati methi theplas or rotlas (the tiny rotis served with a smear of ghee on top), or the Marathi thalipeeth and jowar rotis.
So, there we were, being hosted to a fabulous Kolhapuri-Malvani-Goan meal by a local caterer organized by the event management company (also local) in charge of the conference logistics. So I remember the pleasure of digging into some scrumptiously crisp Rava-fried Surmai (king fish steaks), the fiery Kala Mutton Curry (named so because of its black shade, thanks to the near-charred fried onion and coconut flakes and no turmeric), and the Kolhapuri deadly duo Pandhra Rassa and Tambada Rassa. While both the curries are made using mutton/chicken stock, the former has a creamy white gravy, made ot of coconut paste and sesame, while the latter is a spicy red one made using the famed Byadgi red chillies. There were also crisp bhakris (puffed up like puris), Kolhapuri Chicken biryani (and a Goli veg biryan version too), some kickass green chillies theccha and a crisp, full-of-goodness carrot moong bean sprouts koshambir salad.
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