Samosawala from Google: How The Bohri Kitchen fights the pandemic
Express News Service Take a nibble off the golden triangle's corner. Smell the fragrant steam rising from the mincemeat stuffing. Squeeze some lemon on it. Add a dash of mint chutney. Blow in through the hole to cool the inside. Take a mouthful. Sigh. This is the recommended procedure to relish the famous smoked keema samosa at Mumbai's The Bohri Kitchen (TBK) owned by Munaf Kapadia. With the city reeling under a never-subsiding coronavirus tsunami, samosas are salvation. So is TBK’s pineapple ice cream, rainbow pulao, zuban (goat tongue) in red gravy, bheja (brain) pakora and ghevar mithai...
Source: newindianexpress.com