• by Aurora Project Group
  • onJuly 21, 2019

How saag feta became a cultural amalgam

From liveMint and Dave Niyati.

Fifteen minutes into my meeting with Indian-American cookbook author Priya Krishna, we are both sputtering on the extra hot chillies in the Chicken Chili Dry at Mizo Diner, a modest restaurant serving Mizoramese food in Humayunpur, Delhi. Krishna says she is out of practice. “My spice tolerance levels have gone down ever since I moved away from home—at meals with my parents, I would just casually pop hari mirch into my mouth.”


“Always great to add new ideas into the kitchen, don’t you think?”

-Ray Dean
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