First recipe: Indian: Murgh Methi

A few years ago I had the honour to study cooking at The Culinary Academy of India (CAI). Chef told me that teaching regional Indian cooking is impossible as every 20 kilometres from wherever you are, the food is prepared differently: What X connotes in one city can be very different just one town over. To teach me Chef printed out recipes from the web and taught me why tomatoes are used here but fenugreek there, and we cooked and tasted at every step. This was my base education.┬áIndian Food: A Historical… Read More