Cookbook Cutout # 10

This little rainbow of roots was scented with our proprietary vadauvan — a heady combo of a ton of aromatics and a ton of spices.

As we type, we are screaming our way back from an awesome interview on “Good Food” with Evan Kleiman (listen for where she calls us two of her favorite guests, smitten!) where we discussed the ins and outs of turning 4 pounds of onions, garlic, ginger and spices into a city block perfuming mass of curry jerky.

This photo ended up being a little too close to the subject, but goddamn we can see the smell these babies got slicked with through this smartphone.

This entry was posted in Gastronomy. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *