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Feast On The Best Of Summer – Miami Spice


When something tastes as incredible as MIAMI SPICE, you can't help but come back for seconds – or in this case, fifteenths. It's difficult to believe, but this year's MIAMI SPICE marks its 15th anniversary. Pretty soon it'll be old enough to drive, and vote.

If you've never partaken in MIAMI SPICE, you have most certainly missed out. Highly anticipated all year long, it is 61 mouthwatering days and nights (Aug 1 – Sep 30) showcasing the absolute best of Miami's world famous culinary scene. This year, more than 250 of Miami's top restaurants and their world-renowned chefs are participating, offering truly remarkable, specially created, three-course meals and signature dishes. Even better, these not-to-be-missed gustatory celebrations are offered at reduced prices just for MIAMI SPICE. The three-course lunches are only $23 and the three-course dinners are only $39. It's the kind of event locals and visitors can really sink their teeth into – day after day, night after night, for nine diverse, delectable, and mouthwatering weeks.

Visit iLoveMiamiSpice.com and you'll find all the MIAMI SPICE restaurant details, as well as a special 15th annual MIAMI SPICE celebration – weekly cocktail recipes from Ketel One® Vodka, Zacapa® Rum, Don Julio® Tequila, and Bulleit Bourbon. Make the featured cocktail, post your photo of it on Instagram or Twitter, tag @MiamiAndBeaches and include #MiamiSpiceCocktail and you could win dinner for 10 at a participating MIAMI SPICE restaurant. Now that's how you celebrate.

Of course, in Miami, summer's treats go beyond great food and drink. MIAMI SPA MONTH is in full swing too from July 1 to August 31. Indulge and you'll save up to 50% on spa treatments, with two special MIAMI SPA MONTH price points: $109 and $139 with select spas offering two treatments for only $199. Find all the details at MiamiSpaMonth.com and get ready to feel amazing.

Lastly, for all of the delicious details on the restaurants, special menus, and timely hotel packages, visit iLoveMiamiSpice.com. You'll want to start marking your calendar now. If you love savoring Miami's great cuisine, you'll really enjoy August and September.

Organized by the GMCVB (Greater Miami Convention & Visitors Bureau), the Miami Temptations program includes Miami Cruise Month, Miami Romance Month, Shop Miami Month, Miami Sports and Wellness Month, Miami Museum Month, Miami Film Month, Miami Spa Month, Miami Attractions Month, Miami Live Month, Miami Heritage Month, and MIAMI SPICE – which is sponsored by

Citibank®, Fiji® Water, Ketel One® Vodka, Don Julio® Tequila, Bulleit Bourbon, Stella Artois®, and Terrazas de los Andes.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


7 Mouthwatering Indian Grilling Recipes

Outside of India, the best place to feast on Indian food is London. In that city, it’s said that there are more Indian spots than in Delhi and Mumbai combined, some 10,000 restaurants in all. (In India, dining out is not quite as common.)

But whenever chefs Harneet Baweja and Nirmal Save craved the meals they grew up eating in Calcutta and Mumbai, they felt stuck choosing between London’s fine-dining temples (where both worked) and Brick Lane curry-in-a-hurry joints. What the two pals desired was a place where they could share crispy lamb chops, spill some hot sauce on the table, and throw back beers to cool their taste buds. A restaurant that’s, well, just like Gunpowder, the casual Indian café that Baweja, his wife, Devina, and Save opened two years ago.

“As with most good business decisions, we were drunk when we made it,” Baweja says, having drawn queues out the door for the 30 plates that cycle through their menu. Many are riffs on things that Baweja’s grandmother, now 91, served her massive family. And the name for the restaurant comes from the spice mix that mothers in South India blend up themselves.

When it came time to cook in the narrow Spitalfields space—a former Indian take-out joint and long ago, fittingly, an artillery ground—the guys couldn’t get fancy ovens to fit through the door. “We spoke to Nirmal’s mom, who lives in a village, and she asked us, ‘Why do you do this?’” Baweja recalls. In her house, she said, “We just cook out in the open—wood, charcoal, whatever’s available.” So they installed a grill in the restaurant the char it imparts has since become Gunpowder’s silver bullet. “We were like, f*#% it, let’s do that,” Baweja shrugs. With these mix-and-match recipes, and the right spice lineup, you can too.

The Spice Lineup
If you’re cooking Indian, you best stock your pantry accordingly. These are the spices the Gunpowder crew swears by:

Mustard (Seeds, Oil)
You want the pungent brown seeds, spicier black ones, and the intensely peppery oil derived from them.

Kashmiri Chili Powder
Revered as much for its mild spice as the vermilion shade it lends.

Garam Masala
A warming spice mix that combines clove, nutmeg, mace, cinnamon, cardamom, pepper, green coriander, and/or cumin.

Chaat Masala
Another blend, with cumin, coriander, dried ginger, black salt, pepper, amchoor (dried mango powder), asafetida, and more. Also tasty on fresh fruit!

Asafetida
It also helps with digestion, which, after all this food, is a definite plus.


Watch the video: Chotto Matte Miami Spice 2021 Menu Preview (November 2021).