“I just want everyone to understand the depths of Indian cookery,” says Usha Prabakaran, author of the 20-year-old cookbook “Usha’s Pickle Digest.” The New York Times published the fascinating story behind the woman known as India’s Pickle Queen. Her self published book is a cult classic today, highlighting India’s rich history with pickling and fermenting. “ India’s pickle culture goes back thousands of years to when cucumbers and other vegetables were simply preserved in salt. Modern Indian pickles are more complex and probably more delicious, too — hot and tangy, deeply perfumed with aromatics and ground spices.”
Read more (The New York Times)