After all the ghastly and depressing news of the past few weeks, we probably all need to pause for a moment to get our breath back with a bit of light relief.
In her masterwork Eating India, Chitrita Banerji explains how to cook what she refers to as 'the most incongruous combination' of ingredients in Parsi cuisine.
The recipe is called wafer per eeda - which roughly translates as 'potato crisps with egg.'
Here's how you make it:
1.) Saute a load of onions and green chillis in some oil in a large frying pan.
2.) Open a bag of potato crisps.
3.) Chuck the potato crisps over the top of the onions and chillis.
4.) Make a few holes amongst the pile of crisps.
5.) Crack eggs into each hole.
6.) Keep cooking until the eggs are properly set.
7.) Serve.
Apparently the Parsis are such fans of eggs that they love to eat them with absolutely anything and everything they can lay their hands on. When Chitrita learnt about this dish, it sounded so bizarre that she couldn't wait to try it for herself.
She describes it as 'an eye-popping experience, reminding me once again that texture is the dominant element in any cuisine originating in Gujurat'.
For my part, I would far rather use my spare time to test out wafer per eeda than writing a barking mad manifesto.
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