A thousand kilometres from Gaya, I learned to love the taste of its baskarel
Baskarel smells strong—sharp, pungent, earthy—when soaked in water. When ground and deep-fried upon mixing with gram flour, it’s crunchy, salty, a little spicy. Priyanka Bhadani reveals her younger self’s loathing—and now fondness—for the distinct flavours of baskarel.
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