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A Culinary Pilgrimage to Punjab

nytimes.com
in Food & Drink 348 views

Within five minutes of ordering three deluxe thalis at the large and bustling Bharawan da Dhaba in Amritsar, India, a waiter brought us round steel trays filled with our $3 lunch. There were a half-dozen bowls on each, which included spicy chickpeas with a hint of pomegranate powder, the black lentils known as daal and the Punjabi comfort food equivalents of macaroni and cheese — the creamy mustard greens called sarso ka saag and kadhi, a yellow chickpea flour and yogurt curry swimming wi… Continue Reading

6 minute read

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