Ananya explains how it's traditionally eaten together from one large plate, much like a Bohri thaal. She's made it easier for us to break bread with near strangers though, by serving it up in individual portions. The mainstay is the Injera, an Ethiopian sourdough crepe with a delicate, spongy texture. On this are heaped all the other dishes.
Only last month, Mumbai's plush JW Marriott hotel in Juhu played host to a one-of-a-kind pop-up pleasure. Until now, most pop-ups in India have been with restaurants from other parts of the country coming to visit. But this time, here was a true-blue two-Michelin star chef cooking up a culinary storm in the city!