Just as the prep for this dish spans 2 days, the story behind the inspiration spans 2 continents. At the Indian Institute of Technology, Bombay , the quality of the hostel (dorm) food provided is inversely proportional to the quality of education provided. After making the mistake of tasting the food at the dorm, my mother made it her mission to not only provide sustenance for me but also to the girls living down the entire wing. Whenever she'd make Rajma (Kidney beans, Indian style), the most heard comment from the carnivores was that it was so meaty. ( not sure what my semi-orthodox vegetarian mom thought of that compliment, but she knew that it was something everyone loved!). <br />A couple of years later, I encountered one of those 'AHA' moment foods that remains permanently etched in memory. The 'Bunny chow', at a small little food stall in Durban South Africa, while gathering data for my thesis. A hollowed out half loaf of bread filled with a spicy vegetable curry. Something so satisfying about a flavored soaked bread shell, I'm sure that Clam chowder/Sourdough bread aficionados from San Francisco & elsewhere know what I mean. <br />Well , one thing I've learnt something from all those graduate school degrees is that the food is never forgotten!, My mom's technique for Rajma, extrapolated to a combination of 6 different beans, served in a hollowed out Kimmelwick roll (love the taste of the salt & caraway with the chili), My tribute to traditions from my new homeland - The 6 bean bunny chow

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