Indian food that crosses religions - Hindustan Times
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Indian food that crosses religions

Hindustan Times | By
Feb 11, 2017 08:53 PM IST

It focuses instead on the things that really matter: refinement and quality

Last November, my friend Ash Lilani took me to the Portland Steak House in Bengaluru. Among his other guests was Rezwan Razack, of the Prestige Group, one of the city’s largest construction companies. Rezwan has many claims to fame – he must be the world’s biggest collector of Indian banknotes – but I was most interested in his vast knowledge of food.

Samosas from Anisa’s Kitchen are filled with delicious, intensely-flavoured keema
Samosas from Anisa’s Kitchen are filled with delicious, intensely-flavoured keema
Anisa Siraj got her samosa recipe from her grandmother
Anisa Siraj got her samosa recipe from her grandmother
In her book, Feasts and Fasts: A History of Food in India, Colleen Taylor Sen points out that one can find samosa recipes in Arab cookbooks dating back to the 10th century (File photo)
In her book, Feasts and Fasts: A History of Food in India, Colleen Taylor Sen points out that one can find samosa recipes in Arab cookbooks dating back to the 10th century (File photo)
Pilaffs of West Asia were sophisticated into the biryanis of Lucknow and Hyderabad (Getty Images)
Pilaffs of West Asia were sophisticated into the biryanis of Lucknow and Hyderabad (Getty Images)
Kedgeree, the breakfast staple of English country houses, is a version of the khichri that Brits encountered at the Mughal court (Getty Images)
Kedgeree, the breakfast staple of English country houses, is a version of the khichri that Brits encountered at the Mughal court (Getty Images)
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    Why hide the papers? Why keep the conspiracy theories related to Netaji Subhas Bose’s death alive? And why deny India the truth about the death of one of its great freedom fighters?

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