All it takes, and don’t dismiss this to be a hyperbole, is a couple of drops to elevate the humble moong dal I sit and savour with rice this parched summer afternoon to the exalted realms of food heaven.
No this is not some arcane magic potion. Nor some ambrosia known exclusively to celestial beings. Not molecular gastronomy fantasy either.
We are speaking of just a few drops of juice of the Gondhoraj lebu here. Just a few drops of juice of which are sufficient to metamorphose food from the insipid and the mundane to the divine and the delectable and send the olfactory senses to an ecstatic trance.
Gondhoraj lebu. Or the Rangpur Lime. Indigenous to Bengal. Surprisingly understated given the culinary magic it catalyses. Citrus aficionados I believe have scoured the earth in quest of an equivalent, from the Canton Lime from China and Hime from Japan to the aromatic Key Lime from the alluring Caribbeans, but they have been sternly unanimous in their verdict – the Gondhoraj lebu is unique, it has no parallels.
I try Gondhoraj Bhetki, an old classic here – give my favorite Kolkata Bhetki a generous spice and Gondhoraj zest rub, followed by a loving smear with cream perfumed with Gondhoraj juice.
Pan fry till just right and relish the magic of Gondhoraj Bhetki !!!