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Nathan Victor
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How Snobbery Helped Take The Spice Out Of European Cooking

How Snobbery Helped Take The Spice Out Of European Cooking

NPR - Maanvi Singh

My father usually starts off his curries by roasting a blend of cinnamon, cardamom, coriander, anise, cumin and bay leaves. Then he incorporates the onions, garlic and ginger — and then tomatoes and chilies and a touch of cream. The North Indian cuisine I grew up eating is about melding together …

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