We set out to reproduce the charred exterior and tender interior of naan baked in a tandoor—but without the 1,000-degree heat.
Man on the Street John “Doc” Willoughby learns about Indian cuisine from Chef Floyd Cardoz. Then, test cook Becky Hays prepares naan and saag paneer. And finally, equipment expert Adam Ried reveals hi...
While citrus reamers tackle oranges and the like, juice extractors expand the options to almost any fruit or vegetable.
Don’t be fooled by its rich flavors and (gulp) homemade cheese. This Indian restaurant favorite is easy to pull off at home, and most of the ingredients are already in your pantry.
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