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Why our dals simmer overnight
Patience is our primary ingredient. Here is what a night on the flame does to a pot of dal.
Laal Maas, the Rajasthani fire
A look at the fiery mutton curry on our Royal Spread, and the red chilies that give it its colour.
Inside the tandoor
Why we still roast our meats and breads in classic clay ovens over glowing charcoal.