The evening brought the chaat ritual—the street food of the gods. But at home, it was a family affair. Meera made pani puri from scratch: semolina shells, spiced potato filling, and a tamarind-coriander water so complex it contained fourteen ingredients. Kavya tried to help and burst the first six puris.
The technique of (tempering) is where the magic happens. Whole spices are bloomed in hot oil or ghee until they crackle. This process is not just for flavor; it is chemistry.
Because the "Indian lifestyle" varies drastically by region, so do the cooking traditions.