It was a yin-yang morning. With the clouds and the sun playing the eternal game. I was upto one of my DIY projects when I smelled the divine smell of something frying in ghee. A smell that would make any real foodie go weak in their knees. My mom was making ‘shahi toast’. The thing being fried was white bread. After being crisply fried it was immersed in a wide shallow thali in a sweetened cream, and left their to drown. After a few hours the labyrinth of the stiff wheat dough has been completely invaded, changing its nature closer to that of a gulab jamun. In texture it even beats gulab jamun, as it has the burnt sides which are thicker and have a different gradient of the sweet cream.
A salute to the person who thought of using a firang brought concept of bread for an indian sweet.
p.s. Shahi Toast is also called Shahi Tukda, or the Double Ka Meetha. Double ka Meetha gives it a James Bond of the sweets world sound.