I got introduced to quinoa a couple of years back and have never looked back since then. I have never met a more versatile ingredient.
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This is a very traditional Bengali recipe – simmered lentils with little bites of coconut, a hint of sweet and redolent of spices. And there is no other way to have a bowlful but with Luchi or Kochuri/Kachori. But that is only with us – the Bengalis. The rest of the world […]
The bunched spears of asparagus splendidly speak of spring. They are at their best now – tender, fresh and slim.
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This warm and fragrant pot of legume was our weeknight meal; quite flavorful, and also easy to make.
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Of all the infinite ways that Dal is cooked in India, this happens to be just another one; hearty and laden with the warm, distinct aroma of garlic. Quite popular, mostly in the northern regions of India, the flavors here are deep and rich.
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