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Each preperation of Nadru demands its own unique way of cutting Nadru. Add it to Fish or Mutton..and there is a unique way.. Need to make yakhni..and it has its own way... Add it to Mo'nj or Gog'ji..and there is a unique way to cut the Nadru... Also quality of Nadru tells where to use it ...Soft and thin ones only for Nad'r Mo'nje and Mond (Pakora and Cips)...
ReplyDeleteThanks Dipen!
ReplyDeleteAlso I remember when I was young, whenever we bit into a piece of Nadru, especially the kind used in yakhni or Dal (or maybe also because of the way it was cut), long silky threads, like from a spider's web, would trail on from the piece in one's mouth to the remaining part still in hand. And then when you pulled the your hand and the piece it held further away from the mouth, the threads, after trying to catch up and grow a bit more, would break and form, if the nadru was real special, a long white beard.