For those who love haleem but can’t spare 8-10 hours to cook it!
The tummy wants what the tummy wants.
Misal Pav for ₹300, anyone?
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Ananya explains how it's traditionally eaten together from one large plate, much like a Bohri thaal. She's made it easier for us to break bread with near strangers though, by serving it up in individual portions. The mainstay is the Injera, an Ethiopian sourdough crepe with a delicate, spongy texture. On this are heaped all the other dishes.