I LOVE Indian food, but seeing as most of the recipes use heavy cream and lots of spicy flavors, my gut stopped loving it. SCD made me start experimenting with different types of milk, and I’ve found that Indian spices can be used in moderation without making it flaming hot. While I definitely miss the...
The tangy and slightly spicy tomato sauce enrobes the roasted potato chunks. The aioli adds richness and a combination of pungent fresh garlic and sweet mellow roasted garlic