garam masala

Kitchen Adventures: A Passage to Indian Food, Or An Indian-ventory of Spices

Selection of Indian Spices

I have loved Indian food ever since I was a kid, when, as a picky eater on a family vacation to England, I subsisted almost entirely on a diet of CTM – chicken tikka masala, the national dish of post-colonial Britain. This Anglo-Indian hybrid of grilled marinated chicken in a spiced tomato cream sauce is hardly authentic Indian food – you won’t find it in most self-respecting Indian cookbooks, and in fact today I live up the street from any Indian restaurant that goes by the defiantly anti-tikka (and painfully awkward) name of “No Tomatoes!” But for me, CTM was a gateway drug that led me down the delicious and aromatic path to kormas, dosas, puris, saags, biryanis, and heck, even the odd kofteh.

 

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Ethical Eating, Great Food Writing, and Last Meals with James Norton from Heavy Table

Photo of James Norton by Becca DilleyPhoto of James Norton by Becca Dilley

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