This Sunday’s entry is my first major attempt at Indian food. I used recipes from Classical Indian Cooking by Julie Sahni at page 332 and the Bombay Café cookbook by Neela Paniz at pages 11, 16, 59, and 196. I needed specific Indian spices and ingredients, so I went to a local Indian market to buy masar dal, Indian yogurt, and black and green cardamom. All of these dishes turned out really well. The butter chicken was very creamy. The aloo ki tikki fried nicely and tasted amazing. The uttapams took a few times to get correct, but when I figured it out, it tasted just like the ones I have had in Indian restaurants. Both chutneys enhanced the flavors of the dishes they were on. While this took a lot of work, it was well worth it. My family thought it was better than Indian takeout, but they may have just said that to be nice.