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As you can puncture it and incorporate some dried kaachri (wild melon) chutney, I’d say have it Using the fresh new curd that they offer, since it cuts through the spice with the kachori.” Vinayak Agarwal AKA Hungryhitchhiker, founder, Arth SpacesAt Thali plus much more, the baatis are incredibly crunchy and crumbly, though the dal is velvety,