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A characteristic of indian cuisine as we all know is the usage of spices. Even in light snacks like the poori.

Served in a pair, poori is a deep-fried bread made using wheat flour which I could really taste its coarseness. During the deep frying process, steam is trapped within and therefore giving rise to the puffy snack here, and a hollow interior.

I tried 2 ways of eating; first tear and dip into the yellow potato curry and Chenna masala (chickpeas), or second, wrap the curry and chickpeas with the torn poori before sending everything into your mouth in a bite. Both worked, but if you would like a more fulfilling experience, then the second method. The Chenna masala, with its chickpeas cooked till really soft, was more heavily spiced than the potato curry but rest assured that both were not heat spicy. In fact, they were really fragrant with spices like cloves and star anise.

A concoction of black tea and a mixture of spices such as cardamom and cinnamon, the masala tea is something I would crave during cold weather. Smells pretty spicy but taste, like the sweetness and milkiness, was just right. Delighted to see that it's still served very traditionally in a Davara Tumbler!

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