Growing up in India, Bal Arneson learned how to cook by her mother's side and developed an innate sense for balancing spices. After moving to Canada, she continued to cook and began authoring cookbooks and hosting food programs (you can see her now on the FoodNetwork's Spice Goddess). Her latest book, Bal's Spice Kitchen, continues her tradition of writing recipes that simplify often intimidating Indian dishes. For Bal's take on a Punjab-region staple, try her tandoori baked chicken recipe.
We welcome your feedback on Houseandhome.com. H&H reserves the right to remove any unsuitable personal remarks made about the bloggers, hosts, homeowners and/or guests we feature. Please keep your comments focused on decorating, design, cooking and other lifestyle topics. Adopt a tone you would be willing to use in person and do not make slanderous remarks or use denigrating language. If you see a comment that you believe violates any of the guidelines outlined above, please click “Flag as inappropriate.” Thank you.