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“If you're in an Indian restaurant that offers dishes 'mild, medium or hot,' beware. Such flexibility hints that the food might not actually be cooked with spices, but rather with flavored sauces that are added later.”

Consider curry: the happy intersection of pungent chili powder and fragrant spices, a kaleidoscope of shifting colors. Anyone who has seen Indian food being prepared has watched the blending of green and red chilies, black peppercorns and yellow turmeric into a particular curry. Read more....