In Looking Through Glass, Mukul Kesavan exhibited the classic cunning of the Indian intellectual. Faced with the question of naming a national dish, his narrator ducks and suggests instead a tricolour banquet, with delicacies drawn from various regions across the country.
It’s a clever and diplomatic solution, given the alternative. Scotland’s national dish, haggis, pays obeisance to that country’s sheep-rearing past, by stuffing sheep’s intestines with oatmeal, mixed meat and blood. (Scotland’s unofficial dish is technically vegetarian, but is considered culinary barbarity—Mars bars, coated in batter and deep-fried.)
Waxing Sapphic Gently 
