There’s something about nankhatai that instantly takes you back to childhood—when the whole house smelled of ghee as these golden biscuits baked slowly in old tins, and you’d eagerly wait by the oven door just to grab the first warm bite.
There’s something about nankhatai that instantly takes you back to childhood—when the whole house smelled of ghee as these golden biscuits baked slowly in old tins, and you’d eagerly wait by the oven door just to grab the first warm bite.
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