There are some things you taste and immediately realise how much you love the flavours of home.

And home doesn’t have to mean India.

It happens to be India for me. But for you reading this, it could be anywhere — a city, a street, a person’s kitchen, a snack you grew up eating after school. Home is basically a flavour you don’t have to explain.

Bhutte ki kees struts this very specific fine line for me.

Because on paper, it’s… simple. Almost suspiciously simple. You grate corn, cook it down, and at some point it can look like a warm corn mash you’d feed someone who’s unwell.

But then you add coconut.

And you add jeeravan.

And suddenly it’s not “corn mash” anymore — it’s something that tastes like you’ve arrived somewhere familiar. Like the food has a memory built into it.

That’s what I love about dishes like this. They don’t need to be complicated to feel like a lot. They don’t have to look dramatic to hit you right in the chest.

I was recently rewatching Udd Gaye by Ritviz — it’s eight years old now, which is mildly offensive because I remember it like it was last week. The first time I watched it, I was in my college dorm room on a cold November day. That era of life where you’re pretending you’re fully grown, but you’re still basically a child with big feelings and bad sleep.

And the video is… India, in the most non-India way.

Uncles popping and locking in these unique, jarring outfits. The whole thing feels like taking an identity and giving it an “Indian touch” — except the thing you’re touching is already intrinsically Indian. That’s the magic. It’s familiar and unfamiliar at the same time. Modern, but rooted.

Bhutte ki kees feels like that to me.

It’s not trying to be fancy. It’s not trying to be a dish with a “wow plating moment.” It’s just corn, warmth, and comfort — until you hit it with coconut and jeeravan and it suddenly becomes complete. Like the dish has found its voice.

If you’ve never tried it, I want you to know this: it’s supposed to feel like a bit of a surprise.

Sweet and spicy. Warm and snacky. Soft, but still full of texture. The kind of thing you eat quickly and then immediately slow down because you want the next bite to last longer.

And if you have tried it before, you already know what I mean when I say it tastes like home — even if you can’t quite explain why.

Jeeravan Masala

Ingredients

Cumin seeds — 1 tbsp
Coriander seeds — 1 tbsp
Cinnamon stick — 1/2 inch
Fennel seeds — 2 tsp
Black peppercorns — 1/4 tsp
Cloves — 7–8
Bay leaf — 2–3
Nutmeg — 1/2 nutmeg (grated)
Ginger powder — 1/4 tsp
Dry mango powder — 2 tsp
Black salt — 1 tsp
Spicy red chilli powder — 1 tsp
Kashmiri red chilli powder — 1 tsp
Salt — 1/2 tsp
Turmeric powder — 1/2 tsp
Asafoetida — a pinch
Sugar — 1 tsp

Method

Set a pan on medium heat and add cumin seeds, coriander seeds, cinnamon stick, fennel seeds, black peppercorns, cloves, and bay leaf.
Dry roast on low flame until aromatic. Transfer to a plate and cool to room temperature.
Once cooled, transfer the roasted spices to a grinding jar. Add the remaining spices and grind into a fine powder.
Store in an airtight container and use as needed.

Bhutte ki Kees

Ingredients

Corn — 5 (whole cobs)
Oil — 2 tbsp (you can also use ghee)
Mustard seeds — 1/2 tsp
Cumin seeds — 1/2 tsp
Ginger — 1 inch (chopped)
Green chillies — 2–3 (chopped)
Asafoetida — 1/4 tsp
Turmeric powder — 1/4 tsp
Salt — to taste
Milk — 1.5 cups
Sugar — 1 tsp (or as required)
Lemon juice — 1 tsp
Fresh coriander — a small handful

Method

Peel the outer layer of the corn and wash it well. Grate the corn using the bigger holes on a grater. It will be a little messy.
- Option: You can also use corn kernels and grind them coarsely in a mixer grinder. Do not make a paste or puree.
Set a pan on medium heat and add oil (or ghee). Once heated, add mustard seeds, cumin seeds, ginger, green chillies, and asafoetida. Stir and cook for a minute.
Add turmeric powder and stir for a few seconds. Immediately add the grated corn along with salt. Stir and cook for 2–3 minutes.
Add milk and stir well. Reduce to medium-low heat and cook for 15–18 minutes, or until thickened. Stir regularly.
Once thickened, add sugar, lemon juice, and freshly chopped coriander. Mix well.
Serve hot, garnished with freshly grated coconut, a sprinkle of jeeravan masala, a little lemon juice, and more chopped coriander.