And it’s the same in nearly every Indian house I know.
My earliest memories of India, where we’d visit my mom’s cousins in New Delhi, involve eating toast. In the mornings, I would stumble out of the absurdly air-conditioned guest bedroom and into the hot, humid dining room, which was filled with the familiar smell of slightly burnt bread. I’d sit down at the breakfast table and swipe Amul butter on an almost fake-looking golden-brown white toast, and top it with bhujia, jam, leftoverBack home in Dallas, we adopted the same routine.
It’s important to mention that the reason that toast is so popular in India has a lot to do with one of the darkest times in the country’s history—British colonialism. But, like how teatime translated intoin India, Indians took the Brits’ love for toast and ran with it, and the results are wildly creative and varied. Another case in point: bread pakora, or white bread coated in a spiced batter and deep-fried into snackable morsels .
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