A blog about Indian food history, culture, politics, and traditional Indian recipes.
Over the last few days, I have received numerous queries in the form of Facebook messages, Instagram, blog comments, WhatsApp messages, emails, and text messages from friends. I thought, why not systematically document all the questions and answers for everyone to read? So, here it is. Feel free to direct all your burning culinary questions or how-not-to-burn-food questions to culinaryanswers@notacurry.com. I will try to answer them to the best of my capabilities.
Happy cooking!
Dhrubaa Mukherjee--An academic by profession, a contributor to Huffington Post, a dancer by passion, a compulsive foodie, a former flight attendant, and a constant traveler, I am, what they call, a transnational gourmand (gourmet?). I am not only fascinated by the tastes, colors, textures and aromas of food, I am equally intrigued by the histories, traditions and cultural inter-junctions that drive/influence recipes.
Leave a Reply