Who would’ve imagined that the unassuming, flaky flatbread that is every Mallu’s pride would end up turning the heat on Twitter? Last week, the Karnataka bench of Authority of Advance Ruling held that since ready-to-eat Malabar parottas need to be heated or processed further for consumption, unlike a roti or chapati, they attract 18 per cent GST. While HandsOffParotta trends online, Sara Jacob Nair, co-founder and chef of the Bandra-based catering and delivery service NairOnFire, shares that the flatbread has always been a household favourite. She adds, however, that it’s her “nemesis”. “We’d beg my mother to make it. She would, but with a lot of grumbling, as it’s so much work!” she says.

The trick is in the kneading. “The more you knead, the flakier it is,” she explains, adding there are different methods. What is it best paired with? “While most love it with Kerala chilli chicken, I have it with chai, too.” she admits.