The first time Kaushik took me to see Farmlore, we stopped to get a grub, it was close to 11 am and hence pulled over a local bakery and got Egg Puffs : it's flaky, it's messy, I wouldn't say that's the first time I had an egg puff, back in Chennai I used to hog on a local bakery called Nazeema as the name suggests it was made by Muslim Malayalee friend's, Egg puff is cross cultural, the story of how Iyengar bakeries in Bengaluru serves eggs still baffles me,
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And when Mythrayie Iyer puts her oozing machismo to the fore on the egg mélanger to amplify the flakiness it's pure - ............as Avinash would say (Kannada learning skills😂)
"Ānanda " : Bliss
Ānanda : Bliss,
Giriraja eggs • Cured Yolk • Farmlore cresses
An ode to a local favourite, which wins the hearts of many.
Puff was mastered by the French and brought to India by the English, it went on to stay, adapting to the local influences at various ends, the colonial Brits had a fair share of to play that onto their high tea of sorts.
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