Journal
Blog
Stories from the kitchen, the tandoor and the stone deck.
Latest
From the Golden journal.
What makes a great biryani.
The dish looks simple on a plate. The work happens hours before anyone sits down to eat — in the marinade, the layering, and the seal.
Indian flavors on a pizza crust.
The tandoor and the stone deck do almost the same thing. Why putting tikka masala on a pizza isn’t bending the rules.
The cuisine born in Kolkata.
Indo-Chinese cooking didn’t come from China — it was invented in a Kolkata neighborhood by Hakka immigrants over the last century.
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