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Weekly Contest #369
Rainbow rice was my all-time favourite. Chewy basmati grains soaked in a sweet syrup infused with cardamon and ghee, punctuated by the crunch of a large almond or the tart pang of white raisins. Although 10 years on I am less fond of raisins, as a child it felt like finding a bead of gold in a sticky pot of colourful jewels. Ami was a bona fide Zarda, (aka rainbow rice), expert. In fact, she was likely the best cook of all time. Dhaigs* of spicy biryani studded with tangy nuggets of tamarind for potlucks with family friends, cold lassis duri...
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