I bought a new cookbook. Pure India. I’m not sure if it’s sold in the US as well. It’s rare for me to buy a cook book—I prefer coming up with my own recipes—but with Indian food being pretty far outside my comfort zone, I figured...
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I bought a new cookbook. Pure India. I’m not sure if it’s sold in the US as well. It’s rare for me to buy a cook book—I prefer coming up with my own recipes—but with Indian food being pretty far outside my comfort zone, I figured I was better off starting with tried and true recipes. The first thing I noticed was the sheer amount of onions used in Indian food. There are absolutely loads! Why didn’t anyone tell me this earlier? Gross neglect, guys! The second thing was the simplicity of the food photography. The same simple white bowl is used over and over again, only the background color changes. And then it hit me; the food looks so utterly delicious and colorful, it just doesn’t need props or any other type of adornment. That’s when I got really curious. I tried this recipe and fell madly, passionately and head over heels in love with it. I did tweak it a little—can’t help myself, I’m a compulsive recipe tweaker.
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