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This book is for curry cooks, cancellers and connoisseurs. Sejal Sukhadwala takes us through some origins of kari, kaari, khudi, tarkari,koora,upkari, khadi; across wet and dry (yes! dry curries) and preparations across geographies — all to show that the debate on curry isn’t new but centuries old!
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SEASON 1 : A ‘CURIOUS’ EDITOR’S LETTER
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Azhar Bhai ki Paan, Lucknow ki shaan!
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Damn! This piece is…
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We think you’ll also like
SEASON 1 : A ‘CURIOUS’ EDITOR’S LETTER
The eternal question remains. No, we don’t mean “to be or not to…
Azhar Bhai ki Paan, Lucknow ki shaan!
The art and science of folding a paan in Akbari gate, Lucknow.At Azhar…
TRUFFLE TROUBLE WITH CHEF MANU CHANDRA
Ordering yourself a bottle of truffle oil? Chef and writer Manu Chandra has…
by Manu Chandra
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The perfect nonsense of Jayanagar’s ice-cream dosa! A few months ago, my husband and…
by Nikhita Venugopal
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