Yes, there are more places than just Dishoom for modern Indian cuisine. David Loftus A selection of hoppers, sambols, and chut- neys from Hoppers, which specializes in southern Indian and Sri Lankan ...
Arun Mirchandani built a long career in the restaurant industry that brought him from India to NYC, where he worked in his uncle’s Bar & Books establishments, at a 42nd Street hotel, and with the ...
Ashok Selvam is the former James Beard Award-winning regional editor for Eater’s Midwest region, in charge of coverage in Chicago, Detroit, and the Twin Cities. He’s a native Chicagoan and had been ...
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Seven Kitchens Indian Recipes
Seven Kitchens (me:ze) is a fascinating journey through seven distinct communities across India. This is the second cookbook from Torie True, who previously wrote Chilli & Mint: Indian home cooking ...
Yes, there are more places than just Dishoom for modern Indian cuisine. Khushbu Shah is a writer and contributing editor for Food & Wine, having previously been the magazine’s restaurant editor. Her ...
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