Papad was never meant to substitute spaghetti, till chef Saransh Goila made papad aglio e olio. Is that blasphemy>> Or is it not>> Whichever way the answer goes, the fact remains that it happened. Italians can fret all they want. But Goila quick-dipped long strips of papad in boiling water to turn it into the base for a dish that ideally should have only garlic, olive oil, maybe some chilli flakes and spaghetti - no papad for sure. But it did happen, and that highlights how papad is not just a fried/roasted digestive accompanying desi classics like dal khichdi.

Saransh Goila