The taste and smell of gondhoraj lebu in Delhi

Sanhita Sensarma uses ingredients uniquely, especially this lemon from Bengal that she puts into meat curry

The gondhoraj lebu is an incredible lemon. Add a bit of its fragrant juice — or even the leaves — to your dal or your fish curry, and the dish will taste like heaven. My in-laws had a fruit-laden plant in their garden, and we used the lemon and its juice for a host of dishes. But I’d never had gondhoraj lebu in mutton curry, and was absolutely floored when I did, some days ago. The dish, sent over by my brother-in-law, had been prepared and delivered by Sanhita Sensarma, a corporate lawyer who is now rustling up all kinds of exotic dishes. The gondhoraj mutton had the most sublime aroma of the lime, and the eggs and potatoes in the meat curry made it a memorable dish indeed. The pandemic has introduced us to a range of home chefs — from those offering basic food to restaurant-style dishes. Sanhita’s food stands out because it is, in a word, different. Just like I had never had gondhoraj mutton curry earlier, I had not eaten Jaffna meat curry either.