Do You Know The Origin Story Of Dal Pakwan? Chef Ranveer Brar Told Us All About It

An expert in cooking and a celebrity chef, Ranveer Brar, joined our Editor-in-Chief, Kamiya Jani, on this episode of Tere Gully Mein. We hopped on a jetty and quickly went to Alibaug from Mumbai with the help of M2M ferries. This episode revolved around fresh seafood prepared by our talented guest and interesting conversations about culinary arts. He revealed the origin story of dal pakwan; read on.

Chef Ranveer Brar Shared The Origin Story Of Dal Pakwan To Curly Tales

There was extensive chatter about food and cooking, we were with the brilliant chef Ranveer after all! We had conversations about Sindhi food as Kamiya is a Sindhi. He told us the most fascinating origin story of dal pakwan.

He explained that Sindh, a province of southeastern Pakistan in present-day, had a hot climate. This resulted in the winds being hotter even during the nighttime. The citizens used to keep their leftover rotis out in the hot breezes. As a result, the soft rotis would dry up and harden.

The next day, they would pour dal on top of the hardened roti and eat it. He said, “So it is basically a way of preserving the roti so that it doesn’t become inedible. What an amazing way to sort of use leftover (food)!” He then highlighted that nowadays, this dish has undergone some contemporary modifications to become a grand ‘pakwan’ and is being celebrated all over the country.

Such an interesting story behind the famous dal pakwan! We are going to remember it every time we indulge in this dish, all thanks to Chef Ranveer!

Also Read: For 13 Days In America, Chef Ranveer Brar Slept On The Streets

Kamiya Talked About Selmani

Kamiya was impressed with the way Ranveer narrated the origin of dal pakwan. She then spoke about Selmani, another leftover roti dish of Sindhis. This is another dish where leftover rotis are prepared with a bunch of masalas and veggies. On hearing this, Ranveer jokingly stated that we should have filmed this episode at Kamiya’s house and relished Sindhi food! There is always the next time, chef!

Also Read: In An Open Kitchen In Alibaug, Chef Ranveer Brar Presented His Culinary Skills & Cooked This For Kamiya Jani

Catch this episode live and hear him talk about pomfret and prawn curry.

Cover Image Courtesy: Internal