Indian food is like the antithesis of California cuisine. Whereas the latter is designed to highlight quality ingredients with little done to them the former evolved to mask low quality meat with sauces, spices and techniques. I keep trying to like Indian food but find the flavors so muddy. However, the idea of using yogurt-based marinades is something I hadn't played with before and I'll do it...but with a reduced ingredient list.
Make sure you're signed up so we can inbox you the latest.
Login to choose your subscriptions!
In Print This Week:
Oct 20, 2016
vol XXVII issue 42
The North Coast Journal Weekly
Website powered by Foundation