Welcome to Recipe Off-Roading, where the recipe isn’t in charge—you are. In this series of articles, we’re celebrating how cooks take liberties in the kitchen, whether that’s substituting an ingredient, adapting a technique, or doubling the salt (because you’re wild like that). So buckle up and let’s go for a ride.

In her just-released cookbook, Indian-ish, Priya Krishna writes: “It’s almost a rite of passage for Indian kids to hate eating dal when they are younger, and then to eventually realize as adults that it is truly the superior soup.”


* This article was originally published here

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