Jhinga Khichdi. Pic/Sneha Kharabe

This one's for those who want the best of both worlds - the good old comfort of home on their plates while relishing it in a restaurant ambience. The new and improved version of the khichdi appears to have struck that fine balance, thanks to a handful of chefs that like to get playful. From being braised with red wine, to being baked and laced with a variety of meat, herbs, spices one wouldn't commonly associate with the khichdi, the experiments have paid off. Some of these concoctions were results of fortunate accidents, a few others a labour of multiple trials. Now, these gourmet rice dishes even work as bar food, with tipplers merrily drowning their bowl of khichdi with their drinks. Here's why you should look at the khichdi with new eyes.