And while on the topic…

by Ashish

… you’ve had sol kadhi, right?

Curd-based or coconut-milk based – it don’t matter. It’s bad-ass awesome.

I prefer the coconut-milk version myself – it’s sour, tangy and spicy. Cool and refreshing. With just a hint of garlic and the goodness of kokum.

Especially after a really good fish meal – the only thing I’m willing to cede to Bombay.

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