Food talk
A toast to good taste!
Pushpesh Pant 

It’s amazing how certain culinary classics survive drastic unexpected transformations and retain their seductive power. Masala cheese toast is a brilliant example of the Welsh rarebit in its Indian avatar. The 'Rarebit' Welsh, English or Scotch we are told is the corruption of the original word Rabbit. Of course, no rabbit had to be slaughtered to prepare this delicacy once extremely popular in pubs and taverns. It is essentially a pairing of Cheddar cheese with toasted bread that multiplies its seductive power with contributions from egg yolk, Worcestershire sauce, cayenne pepper, mustard and more.

Some old recipes insist that a measure of dark beer is a must but let us forget the Raj and proceed with the swadeshi stuff. This perfectly Kosher vegetarian (eggless) snack aspires to be soul food — nourishing and comforting. All you need is an "oven/toaster/griller" and at a pinch you can make do with just a toaster and a thick-bottomed saucepan with a tight-fitting lid. Don't let the prefix 'masala'let run your imagination wild. Spare the chaat/garam/tandoori and other spices. Melted cheese blended with mustard, pepper, and chillies, capsicum packs enough punch! A few chips to vary the texture and a spoonful of mayo/coleslaw and wilderness comes closer to paradise.

Masala cheese toast

Ingredients

Butter 25g

Plain flour 25g

Processed cheese, grated 150g

English mustard 1 tsp

Worcestershire sauce 4 tsp

Cayenne pepper/green chillies pinch

(deseeded and chopped)

Tomato/ red bell pepper (diced) 1/2

Thick slices bread 4

Freshly ground black pepper (to taste)

Salt (optional)

Method: Preheat the grill to high. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Simmer for two to three minutes, stirring constantly until the sauce is thick and smooth. Now add the cheese, mustard, Worcestershire sauce and pepper/tomato if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Toast the bread slices lightly and spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don't burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling.

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