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 ...
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