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    <title>Pranjali Bhonde Pethe - South China Morning Post</title>
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    <description>Pranjali is an independent journalist based in Pune, India. Apart from her 2-year-old, she finds solace in words. She writes on food, travel and lifestyle. Her work has appeared in Whetstone, Roads &amp; Kingdoms, The Mint Lounge and Conde Nast Traveller.</description>
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      <description>A few months back I invited a few colleagues to my home for dinner to celebrate a milestone at work. Initially I was unsure about what to order, but since I was having them over the first time, butter chicken was the natural choice.
Between platefuls of basmati rice and buttered naan bread, the five of us polished off two boxes of the velvety dish. We may all be from different parts of India and have our own preferences when it comes to food, but we were all united over our love of butter...</description>
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      <pubDate>Wed, 09 Nov 2022 08:15:09 +0000</pubDate>
      <title>Butter chicken, Indian comfort food that unites cultures – its history, and how today’s chefs use social media and TV to promote it to the world</title>
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      <description>It’s 6pm on a Friday and the bar at Home in New Delhi’s affluent Vasant Kunj district has already come alive with rotary evaporators, conical flasks, stirring rods, vacuum pumps, chillers and test tubes looking ripe for experiments.
The set-up seems right out of a chemistry lab, and head mixologist Santanu Chanda plays the role of chemist, working busily on a pink guava and hibiscus distillate.
The skin, leaf and fruit of pink guava is combined with hibiscus flower in the bulb of the rotary...</description>
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      <pubDate>Thu, 27 Oct 2022 11:15:10 +0000</pubDate>
      <title>Hydrosols, fat washing, ‘rotovaps’: mixologists raid chemistry lab for flasks, evaporators and vacuum pumps to make cocktails at leading bars in India</title>
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