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(May 2008) By Warren Rojas Inundate your senses with the earthen spices and competing textures of Indian cooking via fragrant spoonfuls of dal makhni ($9.95), slow-cooked lentils steeped with cream and butter. If you need a little more substance, peshawari biryani ($14.95) delivers fragrant ground lamb and mint dumplings surrounded by wonderfully herby saffron rice (a welcome companion for any leftover lentils). (June/July 2007) By Warren Rojas Though curry is always nice, cinnamon gets the nod in the murg-e-maharaja, pairing dry-rubbed chicken with a medley of gorgeous peppers, all swimming in a spicy-sweet sauce.
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