India, Sept. 10 -- Rikwich pakode is not only one of my favourite dishes but also a dish that was very special to my late father. My dadi (paternal grandmother) used to prepare this, and over the years, the recipe was passed down to my mother, who continues to make it with the same love and care. The dish has travelled with our family over the years, from our hometown, Patna, to the city where we live today. When we first moved here, arbi (taro) leaves were not available in the local markets. During the monsoon season, whenever someone visited us from Patna, they would bring fresh arbi leaves along with them so that my mother could prepare this dish. Today, arbi leaves are available locally as well, but the dish remains just as special. M...