'Growing up, Priya Krishna would trade in her mother’s homemade Indian lunches for peanut-butter-and-jelly sandwiches at school. Now that she’s a professional food writer, that shame is finally melting away. Here, she explores making the Indian spice infusion chhonk, a secret ingredient to Indian cooking that she has learned to embrace. Still haven’t subscribed to The New Yorker on YouTube ►► http://bit.ly/newyorkeryoutubesub Priya Krishna Embraces Her Indian Heritage with This Cooking Technique | The New Yorker'
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