At Junoon, chef Vikas Khanna takes spices very seriously. He flies to India every month or so to select them himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen. Read the story here in our current issue.
______________________________________
Wanna taste what’s in our pages? Join us at Edible Escape on October 17 for our favorite local and global flavor destinations. It’s the tastiest way to travel without leaving New York City, not to mention a whole lot cheaper than a plane ticket abroad. Get your ticket here.
