PHOTO: Erin Scott; Spiced spring vegetable and coconut polenta from Chitra Agrawal's Vibrant India (Ten Speed Press, 2017).

Laura Brehaut, Postmedia News
Originally published on May 3, 2017; National Post
Chitra Agrawal has two spice tiffins in her Brooklyn kitchen – one contains the main South Indian spices and the other North. The stainless steel boxes can’t be beat for storing spices, she says, particularly when employing a key concept in Indian cooking, tempering (a.k.a. tadka). 
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