In European cooking, salt reigned supreme, and pepper was one of many spices used in heavily seasoned dishes. When they met, they were destined to be. Or, rather, it was destined that they would meet.
Chef James Syhabout says that, as he was writing the Hawker Fare cookbook, certain recipes became time machines, reminding him of who was in the room when it was made, and the surrounding colors and smells in the atmosphere.
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Rasika chef Vikram Sunderam, here with a towering dish of eggplant and potato, says, "Indian cuisine is a very personal cuisine. It's made from family to family, how they like to cook."