Spice 660

In my spice cabinet, or rather, in the tiny cupboard in my kitchen that's crammed with glasses and bowls and spices tossed willy-nilly, there is one spice in particular that's always running low. And that spice, my curious culinary friends, is curry powder. I'll eat basically anything as long as...

By Kaitlin Ingram

January 28, 2010

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In my spice cabinet, or rather, in the tiny cupboard in my kitchen that's crammed with glasses and bowls and spices tossed willy-nilly, there is one spice in particular that's always running low. And that spice, my curious culinary friends, is curry powder. I'll eat basically anything as long as it contains some form of the spice mixture, be it powder or paste, yellow or red, past the expiration date or not. That's why I'm delighted that Raghavan Iyer, author of 660 Curries, is teaching a class on Indian cooking at 6:30 p.m. Thursday at Central Market, 5750 E. Lovers Lane. Cost is $60. For more information, call 214-361-5754 or visit centralmarket.com.
Thu., Feb. 4, 6:30 p.m., 2010

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