May 2014

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62 BRAVA MAGAZINE | MAY 2014 GO+DO GOOD EATS PHOTOGRAPHED BY SHANNA WOLF CURRIED ADVICE THE BEAUTY OF SLOW FOOD To achieve the full sensory experience of Indian cuisine, one needs only a few spic- es and simple techniques. Grinding and ROˬSTINGSPICESWHICHMˬYˬTǠRSTSEEM cumbersome, are entirely necessary to develop the full potential of a dish. And, most assuredly the steps will reward the cook with delicious results. Chicken Tikka Masala, a popular dish of chicken marinated in yogurt and spices baked gently in a creamy tomato sauce, gives comfort to the home cook who gets to breathe in its sweet and smoky aromas. At her Willy Street Co-op class, Neeta Saluja, local author of "Six Spices: A Simple Concept of Indian Cooking" de- MYSTIǠESTHISPROCESSWITHGUIDˬNCEON traditional dishes for newbies to Indian cookery and this fragrant world of spices. Her simple words on why it's better to cook from scratch conjure a mantra you can almost taste. "You inhale all the spices…you know you are creating something." And that the effort is worthwhile.–Kathy Brozyna For more on Saluja's book visit For her Chicken Tikka Masala recipe, visit You shouldn't hurry curry: Learn to cook Indian dishes the slow, savory way from Neeta Saluja's book "Six Spices: A Simple Concept of Indian Cooking" and at her occasional Willy Street Co-op classes.

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