tre2012 Jun 28, 2012 09:17 AM
Excellent NYTimes article on Indian cooking
I always enjoy Mark Bittman's articles. This one details a cooking lesson with Chef Abdul Jalil at the London restaurant Sitaaray, on making sheermal and galouti kebab. NYTimes is free ONLY for 10 articles/month.
http://www.nytimes.com/2012/07/01/mag...
