It's all about keema - Hindustan Times
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It's all about keema

Hindustan Times | By
Oct 24, 2014 04:23 PM IST

Haute cuisine looks down on it. Most people like it disguised as kebabs. But keema – in its simple, oily avatar – still has a large fan following, writes Vir Sanghvi.

It is a funny sort of childhood memory. In the early Seventies, when I came back to Bombay from boarding school, one of my favourite takeout meals was packed keema-mutter from the Kwality’s on Kemps Corner (now defunct, I suspect).

The gravy was oily and I doubt if the dish would win any culinary competitions. But at that time, I loved it. I ate it with slices of white Britannia bread (which I don’t eat any longer) and chunks of the vinegared onion that restaurants like Kwality’s specialised in. If I wanted it spicier, then the Gujarati in me came to the fore, and I ate it with homemade mango pickle.

Would I still like the dish? The gastronomically sound answer is no, of course not. But, to be entirely honest, my guess is that I would. I still find all kinds of keema curries irresistible. I like them when they are greasy, dhaba-style versions. I like the more refined Punjabi home-style curries with aloo.

Columnist-Vir-Sanghvi
Columnist-Vir-Sanghvi
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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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