Julie Sahni explains it all

Tips from the Indian-food expert

By
June 4, 2010

Alongside a how-to profile of cookbook author and cooking teacher Julie Sahni, the Diner’s Journal blog on the New York Times recently ran a three-part Q&A with the Indian-food expert. The series, which focused on how to prepare Indian food, offered such tips as sautéing soaked rice in oil or ghee before cooking it; using high-gluten flour to make chewier naan bread; and adding caramelized onions and tomatoes to curries for body and depth.

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