Why are there few cold foods in Indian cuisine?
Why does a hot country like India have few cold foods? The answers lie in indigenous ingredients and inherited wisdom
It all began when I asked my mother what I could make for lunch. The temperature was hovering between 46-47 degrees Celsius in Gurgaon, near Delhi, and all I could come up with was curd rice. But I had made it for her just a day ago and, however eclectic her tastes may be, feeding a Bengali (and a gourmet cook in her time) curd rice two days in a row would not go down well. So then?