At Junoon, not just any old turmeric will do. Chef Vikas Khanna flies to India every month or so to select the restaurant’s spices himself and then lovingly roasts and grinds them every morning in the restaurant’s kitchen. Read the story here in our current issue.
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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.
