Chef Anisha keeps a battered spice dabba by the pass. Timur for choyla. Jimbu for lentils. Fenugreek she toasts until the kitchen smells like her grandmother’s courtyard.
“A thal is not a checklist,” she says. “It is a conversation between rice and dal, between pickle and greens. If one dish shouts, the others should know when to whisper.”
Her favourite guest moment? Watching someone taste sekuwa for the first time and go quiet. “That silence,” she laughs, “is the best review.”
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