Tips and tricks for creating the perfect Indian dal

11/30/2012 | New York Times (tiered subscription model), The

Cooking authentic, creamy Indian dal is not as easy as throwing spices into a pot of chickpeas, according to cookbook author Julie Sahni. First, start with Indian legumes, not North American varietals, cook while stirring to create the ideal consistency and add precise amounts of spices such as turmeric and cardamom.

View Full Article in:

New York Times (tiered subscription model), The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY