Happy to report that Edible Brooklyn, a reputable culinary and culture magazine, published an article in its Fall issue.
Here’s the link. Please visit and share. Thanks for your comments and feedback.
Below is a segment from their article.
First published in the Fall 2013 edition of Edible Brooklyn
“The secret, she tells a group gathered at her Kensington home for a class on Mughlai cooking, lies in her massive masala dabba. “Masala” means spice, “dabba” means box, and Banerjee’s is the traditional tin type you can pick up in Indian and Pakistani neighborhoods like her own. Banerjee has so many spices—from asafetida to nigella—they overflow the dabba and take over her dining room table.
You leave full of fresh flavors and new knowledge: how to gently roast spices before you cook, how frying oil tells you it’s time to add the next ingredient, that red onions have a stronger flavor Indian cooks prefer.
“I’m really lucky,” Banerjee says, “that I’m carrying my master craft from my mother and grandmother to my friends.” But walking home, smelling like a masala dabba, we know we are the lucky ones.”
I am very lucky, indeed.