A few days back, two researchers decided to cook outside in the freezing temperatures just to see how food would react.
Pandal hopping trips are plotted based on the food available in the vicinity.
Waking up to the sweet smell of halwa, puris, and dry masala chana was the usual ashtami and navami mornings.
Around 275 kg of rice, 125 kg of moong dal, 150 kg of chana dal, 3000 litres of water, and 150 kg of ghee were used to make the khichdi.
The event promised to come up with more than 300 varieties of momos and we managed to try a few innovative ones.
It is said that Tunday Kabab is made with the secret recipe which apparently is the combination of 160 spices.
Cook. Eat. Burp. Repeat.