jalfrezi

Jhalfrezi or Jhalfrazie is I believe an AngloIndian invention.

'Jhal' in Bengali means hot-chilli hot- and 'frazie' means stir-fry or fry-up.

So we have this delicious stir-fry of onion, garlic, chillies, tomatoes, capsicum, the absolutely necessary ingredients, plus any other vegetable and/or chicken, or whatever non-vegetarian item.

It is fresh and piping hot, like Chinese food, plus it is spicy and tangy. There lies its appeal.

It is ready in a matter of minutes, as well. AngloIndian cuisine is excellent. You should try their mutton pishpash and chicken flouries.

I imagine, Bombay's pau bhaji was also conceived on the same lines, but with more spicy richness and without the lightness.

I remember when after midnight there were no restaurants open, late-night moviegoers and others would indulge in pau bhaji at the hawkers' carts around Bhuleshwar.

It became a popular item at every restaurant a few years later.