Capital Chefs, Food and Drink, Penn Quarter, The Features

Capital Chefs: Kaz Kazmi of Merzi (Part 2)

Photo courtesy of
courtesy of ‘MichaelTRuhl’

It’s easy to be intimidated by the prospect of cooking Indian food. Will it turn out right? Will my kitchen smell like curry for days? Am I better off ordering from a restaurant in town that actually knows what they’re doing? But take my word for it: making Indian food, really good Indian food, doesn’t have to be that hard. Save your pennies on having someone else make you chicken tikka masala; you can do this.

After the jump you’ll find Kaz Kazmi’s recipe for pakoras, a traditional Indian fried vegetable fritter. They’re flavorful and spicy and taste so good that before you know it the entire batch you made will be gone.
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