Diesel Parantha: Indian cuisine, with its rich diversity and flavors, is incomplete without the beloved parantha. A staple that transcends age barriers, parantha holds a special place in the hearts and palates of many. However, recent footage of a dhaba in Chandigarh has stirred controversy as it showcased an unorthodox ingredient in the preparation process – diesel.
The viral video, initially shared on Instagram and later circulated on various platforms, captured Bablu, the dhaba owner, crafting paranthas in a rather unconventional manner. Instead of traditional cooking fats like ghee or butter, Bablu opted for diesel, dousing the hot tawa with an excessive amount while preparing the parantha. The clip, accompanied by Bablu’s casual reference to the oil as “diesel,” ignited widespread concern among netizens, who quickly dubbed the dish as “cancer parantha.”
The use of diesel in cooking raised serious health alarms, with social media users expressing outrage and disbelief. Amidst the flurry of comments, one user lamented, “No wonder India is the cancer capital of the world,” underscoring the gravity of the situation. Others echoed similar sentiments, questioning the absence of food safety regulations for street vendors and highlighting the potential dangers of consuming such unorthodox ingredients.
While some speculated that the oil used might be recycled cooking oil, opinions remained unanimous regarding its unsuitability for human consumption. Describing it as “100+ times reused cooking oil,” users emphasized the inherent health risks associated with such practices.
Despite the uproar, Bablu’s unconventional cooking method serves as a stark reminder of the challenges posed by unregulated street food practices and the urgent need for stringent food safety measures. As discussions surrounding the incident continue to unfold, it underscores the importance of vigilance and accountability in safeguarding public health against unscrupulous culinary practices.
