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Estimated Reading Time: 4 secondsHattip to Mark Sofman for pointing me to this.
Hattip to Mark Sofman for pointing me to this.
Before moving to the U.S. nine years ago, I’d eaten Mexican food only once or twice; it just wasn’t that big in India at the time (I have no idea if it’s different now). Chinese, Thai, Continental, yes, but not Mexican. Perhaps that’s not surprising in in a country that has such a rich culinary heritage of its own.
Nine years down the road, I love Mexican food. There are several spices that are similar to those used frequently in Indian cooking, albeit in different combinations. It’s up there with dosas […]