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.”
Tags: all things kitchen, cultural cuisine, Dave Niyati, indian cuisine, kings market community, livemint, Priya Krishna, Ray Dean, saag feta
“Always great to add new ideas into the kitchen, don’t you think?”-Ray Dean