Here's What Chefs Cook When They Want People to Understand Indian Food

“Samosas. They’re a beautiful, hand-crafted work of art. I use North Carolina-grown wheat flour for the crust, and I give them a pretty scalloped edge, which helps retain a crispy crunch whether the samosa is hot or cold. The Punjabi-style filling with coriander and cumin-based garam masala, potato, and green peas is the most famous, scrumptious bite of Indian food ever!” 
—Vimala Rajendran, Vimala’s Curryblossom Café, Chapel Hill, N.C....