Making a good curry takes time—toasting and grinding the spices, layering the flavors in the pot, bringing the concoction to a slow simmer until all the elements come together. Ashok Bajaj, the man behind the superb Indian restaurant Rasika, has streamlined the process with a trio of instant curries. Taken from recipes created by Rasika’s chef, Vikram Sunderam, the gravies—makhani, Goan curry, and Kashmiri—can be used as shortcuts to making curry or, applied more sparingly, as vivid sauces for chicken or fish. Jars can be bought at Rasika for $6.50.
This appeared in the March, 2009 issue of the Washingtonian.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
