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By Himalayan Nepalese & Indian Cuisine · · 1 min read
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Steamed, fried, kothe or chilli: what a momo is, where it came from, and how to order your first plate without overthinking it.
Read article →A tandoor runs hotter than any home oven. Here is what that heat does to naan, chicken tikka and kababs, and why it cannot be faked.
Read article →They are both spiced rice, and people argue about them at family dinners. Here is the real difference, and how to pick the right one for your table.
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