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Indian bay leaf (Cinnamomum tejpata) comes from a tree related to cinnamon and has a strong, spicy aroma. Indian bay leaf resembles an elongated, large bay leaf with three distinct lengthwise veins. These tough leaves are most commonly used in India and Sri Lanka. Ground Indian bay leaf appears in the northern Indian spice mixture garam masala and in dishes like this korma.
Beverage pairing: Lustau Dry Amontillado Los Arcos, Spain. It’s not well known that amontillado is a tremendous counterpart to well-spiced Indian food. Something about the nuttiness and hit of dusty spice in the sherry marries wonderfully with the array of aromas and flavors in the dishes. This is a benchmark sherry and should be served slightly chilled.
by Amy Sowder and Jen Wheeler | Many of us have had it with the pumpkin madness. Enough already with these pumpkin-spiced lattes and...