You discover what happened when I cooked up some Pau Bhaji in their test kitchen and my experience eating Pau Bhaji on the street in one of my most favourite Indian food cities, Leicester. I was sitting on a burning wall devouring £3.50 worth of hot, spicy Pau Bhaji. It was heavily spiced but not with chillies – the intense heat came from a medley of ground cinnamon, cloves, cumin seeds, coriander seeds and fennel seeds. The bread was hot, buttery and perfect for scooping up the delicious bhaji. Now, I’ve tasted great Pau Bhajis in the past and I’ve also made good Pau Bhajis, but the truth is that I much prefer it when someone else makes the effort to sizzle some up for me. Any takers? Read the article here. Get the recipe here. FYI, my mouth is already watering thinking about the next post which I will tell you involves potatoes and a simple blend of spices. See you this weekend!
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