Tales behind taste


CHENNAI
Mohammed Ibrahim’s customers do not like to talk. Not when they are eating off ceramic plates piled high with an orange mass — the famous Burmese atho of Second Line Beach Road, George Town. This concoction of cabbage, noodles, and onions, has been attracting people from the city for over three decades.

We watch as Ibrahim’s son Noor mixes the ingredients in a huge silver basin. As he stands on a raised wooden platform surrounded by masalas and vegetables, he looks like a magician performing a trick. Noor sprinkles a little bit of this and a little bit of that, mixes the mass, scoops it on to a plate, and hands it over to the hungry customer.

Full report here Hindu

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