The Weekend Life
We mostly live life on the weekends. Indulge our senses and our gourmet longings. So, Saturdays are a treat for the corny lot--when we have a great big bite from the "bhutta" or maize or corn.
We love corn broiled over an open fire on an angithi, or an indigenous oven. There's the favourite corn seller who does a mean turn with the corn on the cob.
Chewing on the cob makes for wonderful exercise and satisfies the cravings. The transformation from a raw yellow piece of corn to something that is very tasty takes just 15 minutes. Generally, I buy more than one and the toppings range from spice, butter and lime to just butter and lime for the li'l one!
We love corn broiled over an open fire on an angithi, or an indigenous oven. There's the favourite corn seller who does a mean turn with the corn on the cob.
Chewing on the cob makes for wonderful exercise and satisfies the cravings. The transformation from a raw yellow piece of corn to something that is very tasty takes just 15 minutes. Generally, I buy more than one and the toppings range from spice, butter and lime to just butter and lime for the li'l one!
