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In the comfort zone
Updated On: 25 June, 2019 08:30 AM IST | | Suman Mahfuz Quazi
We got chefs to give us the lowdown on their renditions of khichdi, so you can usher in the monsoons with a piping hot bowl of the ultimate comfort food
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Truffle oil and crispy Okra khichadi
In 2017, a huge online debate ensued as netizens came together to petition for khichdi to be made the national dish of India. It created quite the confusion, making Harsimrat Kaur Badal, the Minister of Food Processing Industries since 2014, clarify on Twitter saying, "Enough khichdi cooked up on a fictitious 'national dish'. It has only been put for a record entry in #WorldFoodIndia." But if you think about it, there is no stronger candidate for such an honour. For, the humble khichdi not only transcends class and caste divides, featuring in different avatars across the length and breadth of India as the ultimate comfort food for all, but also epitomises our desi motto of sasta and tikau.
City chefs concur while speaking about their respective creations. "Khichdi is a dish that is typically eaten when someone is ill. However, mothers across the country cook up hot versions of the dish and feed it to their children even before they have teeth. Khichdi then is something everyone grows up eating. It is not just a dish, it is an emotional connect," says Aditya Wanwari, owner of the newly opened Shor.
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