Spice room · 6 min read
Why we bloom saffron in warm milk overnight
Five threads, eight hours and the patience that gives our kulfi its colour.
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Notes from the spice room
Stories from the kitchen, the market and the tandoor, written by the people who cook your dinner.
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- Coming next monthThe forty-eight-hour dal: a diary from pot to plate
- Coming in DecemberFestive sweets of Bengal, made with Nigerian sugar cane
- Coming in JanuaryThe tea and tonic pairing, course by course
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