From liveMint and Dave Niyati.
Fifteen minutes into my meeting with Indian-American cookbook author Priya Krishna, we are both sputtering on the extra hot chillies in the Chicken Chili Dry at Mizo Diner, a modest restaurant serving Mizoramese food in Humayunpur, Delhi. Krishna says she is out of practice. “My spice tolerance levels have gone down ever since I moved away from home—at meals with my parents, I would just casually pop hari mirch into my mouth.”
“Always great to add new ideas into the kitchen, don’t you think?”-Ray Dean