India Food Tour from Calcutta to New Delhi
F&W travel editor Jen Murphy embarks on a cross-country journey through India. Here, the highlights.
Art dealer Surajit Bomti Iyengar serves these tender potato sticks for brunch at his Calcutta apartment. The recipe is from his designer friend Devika Datt Duncan. The potatoes are cooked with panch phoron, or Bengali five-spice powder—a mix that includes fennel, cumin and mustard seeds—then tossed with turmeric.