Q. How do you know when you've completely morphed into a true full blooded Foodie? A. When you look forward to making something from your native Indian cuisine as a special treat, and when you begin, you can't, just cannot refrain from reaching for those spices that normally have no connection with Indian food. My traditional Friday evenings for the longest time, have involved making dinner from different cuisines and in the process, its been a great way to master some favorite classics from all over the world. Of late, its become pretty ingrained to whip up Thai curry rice or a Mediterranean Pasta with such ease that I've had to pause & think when it comes to traditional Indian food . So when the other half suggested North Indian, I set out resolutely to make some traditional Rajasthani dishes. Determined to keep it authentic, I decided on making Gatte ke pulao ( using a link from the late Jayashri Satish's blog Kailas Kitchen ) & a 'launji'...
Global Palate, Indian Perspective!