The Forging of Aloo Gobi in British Colonial India
By Fred Garratt-Stanley
Cauliflower’s moment is in full swing. Once sidelined in much of North American and European cooking, this mighty vegetable is finally getting its flowers (pun intended). Food lovers have opened their eyes to its flavor-storing capabilities, whether through charred “steak”-style wedges, spiced, crispy roasted florets, or tangy pickles and relishes.
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The Forging of Aloo Gobi in British Colonial India
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