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NYC’s Tapestry Is Woven with Indian Tradition and Global Flavors


As I’ve had several occasions to learn recently, Indian cuisine is changing rapidly for the better, both in the preparation of traditional dishes and in the creation of new ones that show global influences of the vast sub-continent’s food culture.

Of this evolution Delhi-born Suvir Saran (below) is well aware, for he has been in the vanguard of the movement, having been chef of Devi (the first Indian restaurant to be granted a Michelin star), published three cookbooks, and is now chairman of the Asian Culinary Studies Department of the Culinary Institute read more >>>

Source : HuffingtonPost.Com

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