For years the late, great, Panna lal Sharma kept mouths returning to Rumalees Fine Indian Cuisine, not only for the fruits of his tandoori oven, but also for his willingness to pass along his culinary knowledge. Though the man has passed on, his legacy continues—his protégé Chef Das gladly carries on his tradition of crafting fine food and sharing trade secrets with an accessible teaching-style. Students of her classes gain a greater understanding of the culinary traditions that infuse the Indian subcontinent, from making paneer masala with freshly-pressed cheeses to comprehending the difference between currying favor and favoring curry.
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