Rooh’s avant garde cuisine is not delivery friendly, so Sandhu, tying up with FoodInk Expeditions, brought some excitement into her repertoire by turning it into a meal for a travelling gourmet. She added crunch to her chicken seekh kabab by dusting it with sesame seeds. She stuffed the chicken tangri with Kalimpong cheese and cashew. She made Naga pork with bhoot jolokia chillies, charred kagji lemon and bamboo shoots. Her mutton came spiked with the Maharashtrian thecha – a fiery combination of jwala green chillies, garlic and peanuts. She added, in the Bohri style, boiled eggs, potatoes and plums to her tawa pulao, which also came loaded with chunky pieces of chicken. And she made her tres leches cake with rasmalai balls. Each dish brings back memories of a road taken not in vain. If you can’t travel for food, let the food travel for you.