Panfusine

Folks from Delhi will swear by a wintertime treat that defines finger licking good. Shakarkhand ki chaat. Coal grilled sweet potatoes enrobed in a mix of spicy mint/cilantro & sweet / tart tamarind date chutney. A sprinkle of chaat masala, a dash of whipped yogurt, a splash of lime and voila, the vendor hands you  this leaf bowl piled with this divine root salad to be noshed on with a little toothpick. And suddenly, a happy ray of sunshine lightens up your life! The term 'Chaat' is derived from the Hindi verb 'Chaatna' (to lick). These street side goodies are thought to have originated in the state of Uttar Pradesh in Central India and have radiated all over the Indian sub continent and neighboring Pakistan & Bangladesh. Every major city in India has its special dish. Calcutta is famous for its Jaal Muri & Puchka, Mumbai has its Bhel Puri & Ragda Patty, Chennai... oh well, they're in the process of defining their partic...

A Terrine is basically a French dish traditionally made from scraps of meat pressed down and baked into a loaf. This pressed down technique lends itself beautifully to starchy potatoes bound by cream. When pressed down and cooled, the sliced up loaf can be pan-fried to yield a crisp texture. The end result is a decadent side dish that may be served with your choice of entrée & a simple green salad. Such techniques however never feature in Indian cuisine. Ever. First and foremost, because baking is not a preferred means of cooking, and foods cooked and served the next day are generally frowned upon. This is primarily because of the weather conditions in most of India. Heat & lack of refrigeration do not lend themselves well to edible dishes that are meant to be served the next day, least of all terrines.