We chat to olive's Indian columnist about her fascinating journey to her present career in food writing and she shares some of the secrets she's learnt along the way
This week Janine catches up with olive's new columnist and Indian cooking expert Maunika Gowardhan. They discuss her fascinating journey to her present career in food writing and she shares some of the secrets she's learnt along the way. We find out why cooking onions properly is the Holy Grail of Indian cookery, how to balance dishes with different souring agents and why you don't need cream to add richness to a dish. Now discover Bangladeshi food: how to cook like a local and how to celebrate Holi.
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