Some top Indian businesspeople happen to be top Twitter influencers – perhaps without trying out to achieve this status. Harsh Goenka is one of them. His tweets create a lot of social engagement and start conversations – such as this nostalgic tweet around food memories that also received a response from Adnan Sami.
Like a lot of us, Goenka's fave food memory also seems tied up with travel, in this case, buttered toast with sugar and tea.
Many were really nostalgic for this particular snack.
It is also served as an accompaniment to other dishes, as this tweet tells us.
There are those who like fresh cream on their toast – can’t say I agree – but this is popular in my family as well. I believe cream – malai to be precise – has many other, better uses.
Faafda and jalebi is a classic Gujarat breakfast repast. This Twitter user also adds khaman to that – a wonderful non-sweet variation that is simply impossible to find in the North, alas.
Far away from my home town of Ahmedabad I yearn for that faafda and the crisp jalebi, preferably fried in desi ghee. If not any other time of year, this is a must-have combination on Dusshera.
I remember this too!
I also remember the fried cheese ‘toast’ and the big chicken cutlets they used to serve on the Deccan Queen, the preferred choice of the gentry travelling between Pune and Mumbai back in the day.
So many of us have fond memories of a particular eatery from childhood… such as this one. Growing up in Ahmedabad I remember our family going to a decrepit old restaurant called Old Bhrahmaniya in the old walled city. I think it was one of the few or only Udupi restaurants in town back then.
So many of our food memories are tied up with travel – because this is the time we get to try different cuisines and create enduring memories.
Can’t beat poori bhaji!
Everyone probably has a fave samosa memory – mine was, is and will continue to be the mutton Samosas from Famous at Mirzapur, Ahmedabad. Best in the world – bar none.
Cheeni ki roti (khaand ni rotli) has to be my fave food memory from childhood, prepared by Jamna-Ben seated on the floor before a kerosene stove. This was made by rolling out the dough once, stuffing it with sugar and then rolling it out again; then shallow fried on the griddle to the point of caramelized crispness. Ah – bliss! It is a food memory that is now replicated by me for my kids – perhaps this will be their food memory when they're all grown up.
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