Bisht, our Sikh taxi driver, steered us through Delhi’s maze of streets and into a temple where a volunteer kitchen fed hundreds around the clock. We watched bubbling cauldrons of curry and teams rolling chapatis by hand — a small, astonishing world of generosity and rhythm.
Hundreds of life‑savers, I suspect — rolling chapatis by hand in a kitchen that never sleeps.
Guru Nanak Sahib is the head of this place,
the unseen host at every meal,
the silent listener
If you’re inspired by those bubbling cauldrons, try my green mulligatawny soup recipe for a home‑cooked taste of India.
That kindness reminded me of another encounter I wrote about in India — my new friend in Jaisalmer.
A Rick Stein Moment — Food, Generosity and India
I left that kitchen with my pockets full of stories and my head full of flavour — a small, unforgettable lesson in generosity and the quiet power of food to bring people together. If this moment stayed with me, it’s because of the hands that rolled chapatis, the steam that rose from the cauldrons, and the simple, relentless kindness that turned a busy temple into a home. Travel teaches you to notice the ordinary miracles; this was one I won’t forget.
This India travel post is part of my Casa Adora travel writing — food, adventures and the occasional Rick Stein moment.
Find more recipes and food adventures here.
Wonky photos, proper food, genuine adventures — The Flexible Chef
Most of the Indian Breads are made by hand. It may seem gross to foreigners but it is really the only way to make to them traditionally. Otherwise, the taste, texture and original properties are unfavorably altered. However, they are quite healthy as they are cooked on a very hot pan so even if hands might be dirty, the product comes out almost sterile!
My hands are the most important tools in my kitchen. I wash them first, of course.