Caviar

I once ate caviar for breakfast in Mahabilapuram, India, courtesy of a Dutchman and a Canadian who had bought it the day before from a party of Russians: there was a limit to the amount of hard currency they could export and, to supplement the feeble amount they were allowed to bring, they also brought vodka and best Beluga caviar which they sold for a pittance. The tin needed finishing and so I did my best to polish off as much of the grey pearls as I could. With freshly-squeezed lime juice on top, it was a memorable and tasty breakfast. But I must confess that I much prefer taramasalata. As a contrast to the salty caviar, I finished with some Bombay Toast.