I have spent the past couple of weeks re-acquainting with the celebrated warmth, hospitality and bonhomie of village folk in Punjab. Expressed through a cup of (what they call) tea: half milk, half sugar, the tiniest possible pinch of tea leaves. Or a glass of milk with as generous a sugar helping. Desperate requests for un-sweetened tea were graciously met, but with only a slight reduction in the sugar content. Once, with the addition of salt, even.
The hot beverage was always accompanied by the freshest, most delicious home-made barfee; khoya (thickened milk), besan (gramflour) and alsi
(linseed) being the flavours of choice, generously speckled with dried fruits (or not, depending on the fiscal… Read more...