Minced Meat with Peas

I associate this dish with very pleasurable family picnics which we had, sometimes in the private compartments of slightly sooty, steam-engined trains and sometimes in the immaculate public gardens of historic Moghul palaces. The mince, invariably at room temperature, was eaten with pooris or parathas that had been stacked tightly in aluminium containers. There was always a pickle, to perk things up, and some kind of onion relish as well.