Dish by Dish: Five Area Favorites, Course by Course, Ingredient by Ingredient | EATS | Indy Week
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Dish by Dish: Five Area Favorites, Course by Course, Ingredient by Ingredient 

click to enlarge Spices (clockwise from top left): coriander, black salt, jaggery (Indian raw sugar), Indian chili powder, Amchoor (dried green mango powder), cumin, and tamarind pulp

Photo by Alex Boerner

Spices (clockwise from top left): coriander, black salt, jaggery (Indian raw sugar), Indian chili powder, Amchoor (dried green mango powder), cumin, and tamarind pulp

We like to eat out. And in the Triangle, especially during the last ten years, the number and types of places to do just that has ballooned, with the foods of the world and the traditional foods of our own region scattered side by side, from strip mall to roadside stand, from a bank building’s ground floor to a hotel’s rooftop bar. We decided to determine how truly local our diets are by dissecting five of our favorite area dishes, course by course, ingredient by ingredient.

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  • We decided to determine how truly local our diets are by dissecting our favorite area dishes.

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