“Masalamandi isn’t just a book — it’s an archive of our subcontinent’s flavours,” says Sadaf Hussain, of his book that launches on December 27. “It took me 20 months to complete this book, and while it may appear similar to my first book, Daastan-e-Dastarkhan — that spotlighted recipes from Muslim communities — the history and anecdotal stories are more detailed …
In April, I was in the Capital for a shoot. Smoky Makhana Chivda Serves 2 Ingredients 1 tbsp ghee 2 cups makhana 3 tbsp groundnuts Half tsp roasted cumin powder Half tsp smoked paprika Half tsp red chilli powder 1 tsp rock salt Method Heat the ghee in a heavy-bottomed pan. Add the makhana to the ghee remaining in the …
