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Four ParleG recipes from Mumbai chefs
Updated On: 28 June, 2020 07:18 AM IST | Mumbai | Nasrin Modak Siddiqi
India's favourite biscuit since 1939 is having its time in the sun. From cheesecake sandwich to GCardamom Pannacotta, here's how you can enjoy it
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What's in a five-rupee pack of Parle-G biscuits? Well, there's history of 81 years and tons of nostalgia of dunking it in steaming chai and yanking it out just in time before it disappears to the bottom of the cup. Top that with repeated, futile attempts to rescue the drowning one with another biscuit. In the last three months, the common man's food—with its familiar yellow wrapping and trademark grinning toddler—has became a tea-time special during the lockdown. With the hashtags #BharatKaApnaBiscuit and #YouAreMyParleG trending on Twitter, people are walking down memory lane with their own chai tales. But there's another poignant reference. For the thousands of migrants who walked back home when jobs dried up in the metros, this cheaper-than-a- pack-of-bread food received from the kind-hearted kept them going.
This Lotus Biscoff of India, with its unique taste also makes a great raw-ingredient for several sweet and savoury dishes. There are tons of pressure cooker and oven cakes, barfis, puddings, swiss rolls and baklava recipes that use Parle-G. We asked three chefs to recreate the magic in their signature style.
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