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.
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In Print This Week:
Apr 20, 2017
vol XXVIII issue 16
North Coast Journal
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