Finding the simplest of foods can sometimes be a trying experience. A heavy lunch reduces the ability to perform at acceptable levels, as the digestive mechanism takes control.

On Saturday in the company of a few dear friends we decided to send for a simple boiled rice and ‘dal’ from the famous Tooba shop on Abbot Road.

This eatery is famous for ‘channay’ and fresh ‘roti’, and the crowds keep coming in as they have for the last few decades. Of recent the owner of Tooba has catered to an increasing demand for simple ‘dal chawal’ a la Kashmiri style.

The rice is first boiled and the starch removed, making it a healthier basic. A ‘dal’ with excellent ‘masalla’ bring out the finest that this simple offering can present.

Our host had added a home-grown spinach dish to this two, creating a variety that we enjoyed. The ‘dal’ was amazing, and very soon the peon went running for fresh ‘tandoori roti’ as the Lahori Punjabi streak came forth. I must comment on the rice and the ‘dal’ separately.

Boiled rice strained of its starches tends to dry quickly. In this case, one uses up more ‘dal’, and Tooba’s ‘dal’ is rich in spices, giving it an excellent tang. It is a combination worth trying, for it is light on the stomach. Highly recommended. I will mark this when I try it out at the eatery itself.

The Kashmiri ‘dal chawal’ can best be found at Lakshmi Chowk, where four shops specialise in this simple dish. Tooba is one of them, as others also catch up to an increasing number of clients. It would be fun to see other posh eateries in Gulberg and DHA have this on their menu. Miracles are known to happen even now.

PARATHAS: Of recent we see a growing trend to have a ‘paratha breakfast’ at the scores of eateries that have started producing this delicacy. One can find ‘allo parathas’, ‘dal parathas’, ‘cauliflower parathas’ and a staggering variety of this delicacy. But the one that beats them all is the ‘aanda paratha’, which is a huge crisp ‘paratha’ with the egg being cooked into one side of this delicacy.

Normally these are served with a small bowl of yogurt; though it seems a strong ‘truckwalla’ cup of tea have more takers. In the old walled city the favourite used to be ‘kulcha dahi’, which is becoming increasing difficult to find. It is sad that ‘tandoor’ owners do not have the skills to produce the small ‘tilwallay’ kulchas, which was once so common.

The best places to find excellent ‘parathas’ is at the Samanabad Crossing, at Gulberg Market, behind Rahat Bakery in the Cantonment, at Royal Park and other such food points. I am sure you can find one near your home, for they are good value for money.

TAKE AWAYS: It is surprising that there are 32 ‘take away’ eateries on Jail Road alone. All of them serve the increasing number of people who order lunches at work. Almost 70 per cent serve ‘fast foods’ like sandwiches and burgers. Another 12 per cent serve pizzas. ‘Desi food’ is last on the list. Makes one think just which way we are headed on the food front.

There is a need for creativity to take over. Maybe there is a need for the good old ‘tiffin service’ to resume.