voices in food.
When you cook onions, make sure they’re just turning gold. It’s meditative – you can’t rush that process of caramelising. Onions are a fundamental building block in Indian cooking: if you want a thicker curry and more viscous sauce, chop more onions; if you want a nice highpitched liquor that’s full of flavour, use fewer onions and more spices. In any case, cook them down until they’re as sweet as Haribos.