Our culinary whirlwind world tour has reached a necessary end as we turn our focus to farm-to-table topics such as canning and preserving as well as practice for final examinations.
Samosas in both vegetarian and ground lamb versions, with a crispiness that only a deep fryer can lend… I’m not generally a deep-fried kind of gal, but the filling flavors in these were perfect.
And no Indian feast or everyday dinner could respect itself without naan. Our oven-stone version wasn’t entirely authentic, but it was as close as a Colorado kitchen could get without a tandoor. Caramelized onion (above) and garlic/parsley versions: