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Appears in

By Shamil Thakrar, Kavi Thakrar and Naved Nasir

Published 2019

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Blackened, buttered bhutta (corn-on-the-cob), with plenty of lime and masala. This is a classic of Chowpatty, where it’s cooked in a bhatti (a mud-lined bucket) filled with charcoal. The grill is balanced on top, so the flames can lick the corn.

This is delicious cooked under the grill, and even better on a barbecue. (Extra points for a barbecue on the beach. Make your own bhatti for complete credibility.)