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  • Writer's pictureJaspal Kahlon

Making of the Kaju Curry, I missed having for 16 years

I had a longing for the Kaju curry dish for 16 years. Finally, I felt satiated when I could cook it myself at home.

Kaju curry is a dish prepared with pieces of cashews soaked in a semi-liquid gravy made of tomatoes, onions, and roasted cashews ground in a mixer to form a paste.

I was 19 years old when I first had it at a small Dhaba near Tower Chauraha in Indore, MP. I was a student then, and the dhaba was a weekend getaway for me. It was a taste-change from the routine home-cooked tiffin-like food I had during the week.

I do not recall accurately, but it was early 2004 when I last had the dish. I moved out of Indore in 2004. After that, I lived across three different cities. But never could find a Kaju curry dish that could help me cherish the same taste.

In the last two months, I tried cooking the same dish a couple of times following a recipe video on Youtube. My daughters loved the taste every time I cooked, but it was not even closer to what I had at the Dhaba.

Last week, at my third attempt, it satiated my taste buds fretting for years. The dish was prepared following a different video and following the steps exactly as mentioned in the video.

The gravy was delicious and light brown. The dish retained the flavor of each spice I added. And yes, it tasted that I was longing for so many years.

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चंडीगढ़ आने के बाद कुछ चीजें मैं जैसे भूल ही गया हूँ। मुझे इसका एहसास चंडीगढ़ से बाहर जाने के बाद होता है। पिछले हफ़्ते मैं श्रीनगर गया। पहली बार मैंने एक बाइक किराए पर लेकर घूमने का फ़ैसला किया। मैं

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