June 18, 2014

Recipes From Bal’s Spice Kitchen

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.