Does it sound really strange that my childhood evokes memories of garam masala?
My mother dry roasting Indian spices to make garam masala that later she would pound in the white marble mortar and pestle, which would be sprinkled on many a curry. Sugar, spice & everything nice! Indian spices on the dessert menu is the sweet news this season. – The Indian Trumpet’s Debut Edition My grand mum would leave the juicy ruby red pomegranate seeds out in the sun and leave them to dry for days to make anardana, which we would later enjoy in each bite of our allu parantha (Indian flatbread stuffed with potatoes). Our neighbour Mrs. Chellapa, would…