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quinta-feira, 7 de agosto de 2014

The India Issue

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From remote tribal villages to frenzied capital cities, in India, food is life's organizing principle. For this issue, we traverse the massive subcontinent, from east to west, from south to north and northeast, along the way dipping into restaurants and morning markets, the home of a nomadic herdsman and the palace of a raja, a wedding and a glossy movie set. In these culinary microcosms, discover the chutneys, flatbreads, and a legion of dishes—Goa's pork vindaloo, the sweet rice pudding of a Tamil festival—that are part and parcel to the cultures there, as well as definitive guides to ingredients and tools. The journey into India can start with just one curry, one dal, or one lassi. Come along with us.



















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