Punjabi was the first Indian food we fell in love with. Not only was the cuisine relentlessly rich and meaty, but it actually seemed to improve as it sat on the steam table in the narrow greasy spoons where it was served, with gravies colored every shade of coffee brown from "lots of cream" to "none at all." And there was a parallel universe of strictly vegetarian dishes, which—when they didn't feature frozen mixed vegetables—were alluring enough to distract us from the meat, flaunting rectangles of fresh cheese and strange veggies like snake... More >>>