Years ago, while in graduate school, Sri Ram M.Bhagavatula, a lively, endearing classmate introduced me to basic spices of India. His kitchen tutorials whetted not only my interest in Indian cuisine, but also in the rich regional cross-cultural traditions of India.
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This Article was published in the Magazine “Centered on Taipei” Issue of April 2022 (Vol.22 | 07)
Page 12, Text : Sue Babcock – Images : Lucy Torres, Web
