The surprising truth about Indian food

I was in a narrow kitchen in Mumbai, one of India’s most strikingly modern cities, watching an ancient Indian meal being cooked on vessels of baked clay. Utensils made from leaves, wood and metal were scattered across the kitchen. The food was being prepared using only ingredients native to the subcontinent, which meant that the sharpness of chillies (native to Mexico) and the starch of the potatoes (imported from South America) were missing. “No cabbages, cauliflower, peas or carrots, either,” said Kasturirangan Ramanujam, one of the cooks preparing the meal….

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