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Why Indian Food Rocks
The Portuguese introduced tomatoes to India in the 16th century, and they were quickly adapted into the country's rich cuisine. This week, Whole Foods Market Cooking breaks down the tomato's greener sibling into a spiced, Indian dish.
More commonly associated with the American South's fried iteration, green tomatoes are as versatile and as tasty as their red brethren. With a home-grown garden and cleverly-crafted recipes that blend New and Old world flavors, writer Manisha Pandit has reinvented India's moveable feast.
Indian Food Rocks from Whole Foods Market Cooking
Photos by Manisha Pandit
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Tags: what we're reading, whole foods market cooking, green tomatoes, Indian Food, Whole Foods
Molly Hannon
Molly Hannon is a freelance writer with a big appetite for all things food. She has written for the New York Times, NPR's Berlin station, GRIST, La Cucina Italiana, Wine Enthusiast, Gambero Rosso, TimeOut, Hemispheres, Fork Magazine and the Daily Beast. A native of Virginia, she spent the last three years traversing Europe sipping, sampling and occasionally overindulging. Molly's writing focuses on food's cultural influences, narratives and literary legacies -- how they shape civilization and bring us together.
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