SAVEUR Magazine is celebrating their 20th anniversary and for Issue No. 167, chose to dedicate the whole issue to India.
This wonderful photo of a sweets vendor, taken by Kelly Campbell, was printed backwards in the magazine. Ooops!!!
Here is how Kelly Campbell's photo is supposed to look:
(See more of Campbell's photos: http://www.saveur.com/article/travels/sweets-vendor-of-bengal)
Many of the recipes in the India Issue called for curry leaves (Murraya koenigii). One of the great things about living in Toronto is that we can jump on our bikes, ride a few blocks to an Indian grocery store and buy fresh curry leaves . Their flavour is remarkable and wonderful; there is no substitute.
Stir-fried beets and curry leaves from the recipe for "beetroot thoran" in SAVEUR magazine No. 167 (fabulous!) We revised the SAVEUR recipe somewhat by adding a few more ingredients (ginger, chiles, nigella seeds, etc. etc.)
Goan shrimp curry from a recipe in SAVEUR magazine No. 167 (delicious!)
Goan Shrimp Curry, Keralan Beets, Green Bean Sabzi, Dahl, Rice