It is useful for adding acidity to dishes, just as you might add lemon or lime juice. Its powerful flavour is described as oniony, garlicky, salty and even slightly sulphurous, but don’t let that put you off. Whole spices are typically toasted to bring out their flavour before grinding, and lend warming aromatic notes to cooking. Most of the spices used in Chetna’s recipes are widely available in major supermarkets. Now buy the bookChetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20.

Source: Daily Mail June 12, 2021 23:02 UTC