There is this chunky peanut chutney from the Marathwada region of Maharashtra that’s a bit like a well-kept secret, a hidden gem, in a plethora of side dishes served all over Western and Southern India. Maharashtra has a portion of the thali reserved for these itsy-bitsy additions to the daily meal that make them special. Davi kadey, Marathi for on-the left-side, is the side of the thali reserved for a multitude of condiments, from salt to pickles, from a wedge of lime to chutneys of all kinds, a side that is almost completely missing in my Kashmiri thali. Exceptions only prove the rule. I think we allowed rice to find its way into that corner as well.