April 18, 2017
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The India Issue
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When TASTE launched back in early February, our main goal was to publish an online magazine reported from the frontlines of today’s quickly moving food culture. We planned to dive into America’s increasingly diverse pantry—where fish sauce and za’atar sits next to benne seeds and almond flour—and really tackle the issues facing today’s home cook. Like, why you shouldn’t stress about pasta names, and the extreme pleasure of Brazilian cheese bread. We’ve had a blast publishing a really varied range of stories (hygge, anyone?), but from time to time we will zoom in on a subject we think deserves our time, and yours as well. We call this collection of stories a TASTE Issue.

For our first Issue, we wanted to tackle the cooking traditions of India, and how chefs and home cooks alike in America are both rooted in tradition, and reshaping what it means to be an Indian-American cook. According to the 2015 Census, some 4 million Americans identify as Indian in heritage. It’s a topic as large and diverse as India is!

In this lineup of stories and recipes, we’ve narrowed things down a bit. Andy Wang makes butter chicken with the unfiltered chefs behind Los Angeles hotspot Badmaash. Priya Krishna reveals why Indian bakers eschew eggs, and Gabriella Gershenson visits the Brooklyn home of cookbook author Chitra Agrawal. We cook lamb masala at a mountain house outside Asheville, North Carolina, and pay homage to the groundbreaking cookbook My Bombay Kitchen. Plus, we’ve rounded up plenty of recipes to save for a rainy day—or, perhaps, dinner tonight. We hope you enjoy this special issue. We’ve had a blast putting it together. —Rachel Khong & Matt Rodbard

Appalachian Masala

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Appalachian Masala

On a North Carolina mountainside, the chefs of Chai Pani introduce us to an exciting new era of Indian-American home cooking.

Vegetable Pulao

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Vegetable Pulao

There’s a standard side of Indian rice, and then there’s vegetable pulao—a fragrant and fancy bowl of rice laced with almonds, raisins and Indian spices.

Badmaash Butter Chicken

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Badmaash Butter Chicken

In this favorite grilled chicken dish from Los Angeles Indian-American restaurant Badmaash, spices are layered onto chicken—first as an overnight yogurt marinade, and then as a silky tomato sauce.

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