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Boston: Baingan Bhartha at Punjab Palace

Hub Grub Liz Bomze 5 comments

My love for eggplant started later in life (like, two years ago), but I've been addicted to it ever since. It's the spongy fruit's transformative quality that impresses me most; when exposed to enough heat over a long enough period of time, even the densest, thickest specimen will collapse into a plush, silky mass that readily soaks up just about any flavor you throw at it. More

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