Democracy Dies in Darkness

Rajma, India’s red kidney bean stew, keeps me connected to home

Makhani Rajma (North-Indian Style Creamy Red Beans)

(Laura Chase de Formigny for The Washington Post/food styling by Lisa Cherkasky for The Washington Post)
Perspective by

After a long shift of making pasta and pizzas at the University of Illinois dining hall, I was exhausted — and deserved a treat.

It was the 1990s, I was an international graduate student, and as I made my way back to my apartment in Champaign, I saw a small new Indian restaurant at the edge of campus and skeptically stepped inside. Familiar aromas greeted me. My latent homesickness from several months away from family in Mumbai finally registered, because it seemed to lift.

Already a subscriber? Sign in
PREMIUM SALE

$3 USD every four weeks.
3 extra accounts.

Only Premium subscribers get 3 extra accounts to share and special partner discounts.
  • Unlimited access on the web and in our apps
  • 3 extra accounts to share with friends and family
  • Special discounts and experiences from our partners
One week
$5 USD
one-time payment
Monthly
$3 USD
every four weeks
Yearly
$33 USD
for the first year
Monthly billed as $3 USD every 4 weeks for first year.
Cancel anytime.
paypal
Card
View more offers