![]() What most people in that store probably didn’t realize is that Sahni is part of the reason many Americans even know what garam masala is. But no one else in the store seemed to notice her encyclopedic understanding of Indian cuisine. With every step, she rattled off a piece of knowledge, from the right way to select okra (it shouldn’t make a clicking sound when you slide it between your fingers), to the correct color of good quality coriander seeds (yellow-ish green), to her method for preserving curry leaves (freeze them). ![]() At a Patel Brothers in Jackson Heights, Julie Sahni - dressed simply in a pink tunic and scarf, a black satchel slung across her front - marched purposefully through the aisles, two students from her cooking school trailing behind her. ![]()
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