Chefs increasingly are turning to a repertory of spices that is commonly found in Indian cooking. While some are simply dipping into tins of curry powder, others are starting from scratch, toasting and grinding whole spices. At the same time, other touches of the subcontinent, like chutneys, naan, basmati rice and samosas also are showing up. It has taken a long time for the flavors and techniques of Indian cooking to seep out of traditional Indian restaurants ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!