By Nivriti Butalia
Here’s a confession: I sneak stuff into movie halls all the time — to eat, that is. Roasted foxnut (makhana) is my favourite. Either I roast it in the oven (I add kadi pata, ghee, salt or just zaatar and lemon olive oil), or I empty packets (bought from you-know-which-Indian-store) into the largest clean pan I can find. I then oversee the foxnut turn brown, but not too brown, because unwatched makhana burns fast, and the burn smell lingers, and then for 24 hours in the apartment you’re stuck with air that reeks of defeat.
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